There is a great debate in the world of chili recipes…noodles or no noodles. I grew up in a family of noodle-loving chili eaters, and while I have experimented with many other recipes that are sans noodle, I still enjoy a bit of starch in my chili.
The problem is, pasta can be a bit harsh on the waist-line, so my solution is substituting the pasta for sweet potatoes. I received a nifty spiralizer for Christmas and I have been addicted since.
This chili is packed FULL with vegetables and beans…and that’s it! It is so delicious and hearty you will not miss the meat at all. Hope you enjoy it!
- Vegetarian Chili with Bourbon
- Recipe Type: Entree
- Author: My Modern Cookery
- Prep time: 10 mins
- Cook time: 30 mins
- Total time: 40 mins
- Serves: 4 Bowls
- 1/2 a medium onion, diced
- 1 clove of garlic, minced
- 1 poblano pepper, seeds and stem removed and diced
- 1 cup frozen corn
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 1 8 oz can tomato sauce
- 1 15 oz can diced tomatoes
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp bourbon
- 2 cups water
- 1 large peeled sweet potato spiralized or chopped in large chunks
- Place the onions, garlic, and poblanos in a large pot with about 2 tbsp of olive oil. Cook over medium heat until tender and add corn and beans.
- Stir to combine and add brown sugar and bourbon.
- Pour in the tomato sauce, diced tomatoes, chili powder, cumin, oregano, salt, and cayenne.
- Stir together well, and add 2 cups of water and sweet potatoes.
- Cover, and then reduce the heat to low. Simmer for 30 mins, stirring occasionally adding water as needed.
- Taste and adjust seasoning to your liking
- Serve with shredded cheese, chopped onions, and avocado.