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Pantry Staple Vegetable Chili


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  • Author: sgauley
  • Total Time: 2 hours 30 minutes
  • Yield: 8-10 servings 1x

Description

A delicious, hearty, and homemade chili using ingredients from the pantry.


Ingredients

Scale
  • 23 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

  1. 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.
  2. Add the diced sweet potato and minced garlic and continue to sauté over low heat for another 7-10 minutes. 
  3. Add in the remaining ingredients to the pot (vegetable broth, tomato paste, diced tomatoes, tomato sauce, black beans, chickpeas, and chili powder). 
  4. Simmer over low heat for about 1 hour 30 minutes. 
  5. 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