Veggie Chili Recipe

I've been making this veggie chili for about six years now.  It’s a recipe that a friend that I cherish, Elena, found online and we have adapted it from that.  I don’t know where she found it, but it sure is delicious!  The sweet potatoes add a chewy-soft depth to the flavor that matches so well with the beans and spice.  It’s wholesome and filling and it freezes beautifully. 

Ingredients

Olive oil to fill the bottom of a pot, shallowly

1 large yellow onion, peeled and chopped fine

2  sweet potatos, peeled and chopped

2 serrano peppers, de-seeded and chopped (This is the main source of heat, so adjust accordingly)

2 6 ounce packages vegetarian ground beef

2 28 oz. can whole organic tomatoes and juice

1 can pinto beans, drained

1 can black beans, drained

3 Tablespoons chili powder

1teaspoon oregano

5 cloves garlic, peeled and chopped fine

1 tablespoon ground cumin

Black pepper to taste

1 teaspoon sugar

2 bay leaves

2 teaspoons sea salt

*Calendula petals, to taste

Directions

Saute onions, potatoes, peppers, and fake meat until soft, about ten minutes.  Add the rest of the ingredients.  As you add the tomatoes, dump them over your hand, over the pot, and squish them on their way out.   Don’t worry about adding water, as the veggies will release a lot on their own.  Let the chili cook for at least an hour on medium heat, covered.  This makes a lot.  I mean, A LOT.  Like you could serve 12.  I make it in such big batches because it freezes so well and it’s an easy way to get lots of nutrients in one meal.  Serve with extra sharp shredded cheddar, sour cream, tortilla chips, whatever you like!  

* A big part of my health care beliefs are that incorporating herbs into your food is a great way to stay healthy!  When I make this for myself, I usually include some calendula petals, which help soothe the stomach, nervous system, and lymph system.