Description
A delicious, hearty, and homemade chili using ingredients from the pantry.
Ingredients
Scale
- 2–3 tablespoons olive oil
- 1 Vidalia onion, diced
- 3 celery stalks, diced
- 3 medium carrots, peeled and diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium sweet potato, peeled and diced
- 1 clove garlic, minced
- 32 ounces vegetable broth
- 6oz. can tomato paste
- 14.5oz can diced tomatoes
- 15oz can tomato sauce
- 2, 15.5oz cans black beans
- 16oz. chickpeas
- 1 tablespoon chili powder
Instructions
- Place 2-3 tablespoons olive oil, salt, and pepper in a large stock pot. Sauté the diced onion, celery, and carrots for about 12-15 minutes over low heat.
- Add the diced sweet potato and minced garlic and continue to sauté over low heat for another 7-10 minutes.
- Add in the remaining ingredients to the pot (vegetable broth, tomato paste, diced tomatoes, tomato sauce, black beans, chickpeas, and chili powder).
- Simmer over low heat for about 1 hour 30 minutes.
- Enjoy immediately or allow to cool for approximately 30 minutes-1 hour before refrigerating. Once cooled completely, the chili may be divided into containers and placed into the freezer.
Notes
It will hold in the freezer for about 3-6 months.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes