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This is a delicious, cozy and hearty vegan chili, obviously perfect for Fall! Carnivores and vegetarians have loved it thus far, haha. Therefore it’s a crowd pleaser, easy, and filled with nutritious veggies!
If you make it, let me know what you think! I’d also love to know your favorite Fall soup recipes!
Soups are easily one of my favorite genres of deliciousness to cook. Many times I’ve just thrown whatever veggies we have at the end of a week, throw some beans in it or coconut milk and call it dinner. It’s awesome, one of the reasons why I enjoy this time of year. Other than everything pumpkin!
1 onion, chopped
1 large sweet potato, peeled and diced
2 medium zucchini, diced
½ tsp black pepper
½ tsp turmeric
½ tsp paprika
¼ tsp cumin
dash of cinnamon
1 15oz can black beans, drained and rinsed
32oz carton vegetable broth
2 cups marinara sauce
-In a large pot heat up oil, then add onion. Cook till translucent, then add sweet potato and zucchini. Cook till soft.
-Add all powered seasonings, stir and cook 2 minuets
-Add vegetable broth and marinara and bring to a simmer for 20 minuets.
Top it off with cilantro, avocado, sour cream or cheddar cheese!