Winter Vegetarian Bean Chili

It is snowy and cold outside, but spicy and warm inside this bowl of chili.

Slow cooked chili during a snow storm is just what the doctor ordered. No meat needed and plenty of spice to go around!


  • 28 oz. can diced tomatoes
  • 2 medium sweet potatoes
  • 1 bell pepper
  • 2 cups mushrooms
  • 1 cup corn
  • 1 cup carrots
  • 4-5 stalks celery
  • 2 cups chopped spinach
  • 1 tbs. coconut oil
  • 2 tbs olive oil
  • 2 cloves garlic
  • 1 can black beans
  • 1 can kidney beans
  • salt, pepper to taste
  • cayenne pepper, curry powder, chili powder, red pepper flakes, onion powder ( 1-2 tbs. or more to your liking) 


  • In large pot or slow cooker on low add olive oil and diced garlic cloves.
  • Dice sweet potato and add to cooker.
  • Roughly chop the carrots, mushrooms, celery, and pepper and add to cooker.
  • Add in coconut oil, diced tomatoes, corn, spinach and beans. Stir to combine and add in seasonings. 
  • Cook on low for 2-3 hours mixing occasionally. 

*I like to eat with a side of plantain chips and freshly squeezed lime.






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