Soup season is upon us in Pittsburgh as the weather cools and the leaves change colors. While chili may not technically be a soup, it still makes for a hearty, warm bowl full of comfort on a cool day. It is also a great vehicle for seasonal veggies and it’s relatively healthy too. This is also a super easy recipe that doesn’t require a ton of work outside of prepping the veggies that will have your home smelling delicious.
This recipe makes several servings and freezes well, but can also be halved if less chili is desired. Leftover chili is also great served over macaroni and cheese (which you can find a great recipe for here).
- 1 large Japanese sweet potato
- 2 bell peppers
- 1 large carrot
- 2 stalks celery
- 2 yellow onions
- 2 cups dry beans, soaked
- 8 cloves garlic
- 5 medium jalapeõs
- 6 oz. can tomato paste
- 28 oz. can crushed tomatoes
- 14.5 oz. can diced tomatoes
- 1 1/2 cups TVP
- 2 Edward & Sons Not Beef Bouillon Cubes
- 2 tsp. ground cumin
- 2 Tbsp. dried oregano
- 4 Tbsp. chili powder
- 1/2 tsp. smoked paprika
- 1 Tbsp. sea salt
- 1 Tbsp. ground black pepper
- Wash vegetables, scrub and peel Japanese sweet potato and carrot. Dice potato, bell peppers, onions and jalapeños (remove ribs and seeds for a milder flavor).
- Use a grater to shred carrot and celery over crock pot.
- Press garlic into a paste and add to crockpot.
- Add canned tomato paste, crushed tomatoes and diced tomatoes to crock pot, as well as soaked beans (for this recipe we chose to use a mix of 1 cup black beans and 1 cup of kidney beans, though you can mix it up if you’d like to).
- Add TVP, 2 Edward & Sons Not Beef Bouillon Cubes and 2 cups water as well as ground cumin, dried oregano, chili powder, paprika, salt and pepper.
- cook in slow cooker on low for at least 8 hours. check on your chili every hour or two and if it starts to look too dry feel free to add some additional water to the pot.
- Serve in bowls with vegan cheese, vegan sour cream, and green onions as a garnish.