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Sweet Vegetarian Chili

Sweet Vegetarian Chili (59)

Sweet vegetarian chili is made even healthier substituting stevia for sugar in this easy-to-make recipe.

A classic vegetarian chili with a little twist, this thick and hearty soup is loaded with carrots, squash and peppers, then sweetened just slightly for a spicy- sweet finish.(59)

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Serves: 8

Total Time:


Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, coarsely diced
  • 3 cloves garlic, finely chopped
  • 4 medium green bell peppers, diced into 1-inch pieces
  • 2 cups coarsely diced carrots
  • 4 cups coarsely diced yellow squash
  • 10 cups water
  • 4 cups canned pinto beans
  • 6-ounce can tomato paste
  • 1/2 cup apple cider vinegar
  • 1 jalapeño pepper, finely chopped
  • 3 tablespoons Herbamare, or sea salt
  • 2 tablespoons paprika
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon white stevia powder

Directions:

  1. Place the olive oil in a 4-quart pot and preheat over medium-low heat. Add the onions and garlic, and sauté for 2 to 3 minutes, or until the onions are translucent and the garlic is lightly browned.
  2. Add the bell peppers, carrots and squash to the pot, and continue to sauté for 5 to 10 minutes.
  3. Stir in the remaining ingredients. Simmer covered, stirring frequently, for about 2 hours, or until the liquid is somewhat reduced and the chili is thick.
  4. Spoon the hot chili into bowls and serve.
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