Vegetarian Chili with Sweet Potato Cornbread Muffins

This recipe makes me want to curl up in a warm blanket next to a fire 🔥😍🍁

This chili is completely VEGETARIAN and trust me, you won’t miss the meat at all!

All of the spices come together perfectly to make this vegetarian chili one for the books!

It also pairs perfectly with these delicious and healthy maple sweet potato cornbread muffins!  They will LITERALLY melt in your mouth (not kidding)!

If you try this recipe out, let me know in the comments below! I can’t wait to hear from you 😊

Happy fall y’all! 

FOR THE VEGETARIAN CHILI:

Ingredients

• ½ tablespoon olive oil
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 (4 ounce) can mild green chiles
• 1 medium to large sweet potato, peeled and cut into ½ inch cubes
• 2 1/2 tablespoons mild chili powder
• 1 tablespoon cumin
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• Freshly ground black pepper
• 1 (28 ounce) can crushed tomatoes (fire-roasted is great)
• 3/4 cup vegetarian broth (or water)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
  To garnish:
• Tortilla chips
• Lime wedge
• Cheese
• Avocado
• Cilantro
• Sour cream/greek yogurt

NUTRITION

• Serving Size: 1 bowl
• Calories: 195
• Sugar: 9.7g
• Sodium: 806mg
• Fat: 0.6g
• Saturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 9.7g
• Protein: 9.6g
• Cholesterol: 0mg

Instructions

1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
2. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
3. Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
4. Garnish with anything you’d like. Makes 7 servings, about 1 1/2 cups each.

FOR HEALTHY MAPLE SWEET POTATO CORNBREAD MUFFINS:

Ingredients

• 1 cup yellow cornmeal (I use Bob’s red mill)
• 1 cup oat flour (I make my own by just blending old fashioned oats!)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup mashed sweet potato*
• 1 large egg
• 1 1/4 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 2 tablespoons melted butter

Instructions

1. Preheat oven to 400 degrees F. Grease 12 cup muffin tin generously with nonstick cooking spray or line with paper liners.
2. In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.
3. In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter. 
4. Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners.
5. Bake for 20-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a little butter and a drizzle of maple syrup!

NUTRITION

• Serving Size: 1 muffin
• Calories: 96
• Sugar: 1g
• Sodium: 261mg
• Fat: 2.5g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 17mg

Recipe inspired and adapted by