Chipotle Harvest Chili


Chipotle Harvest Chli

Adapted from Happy Herbivore by Lindsay S. Nixon

Here’s another recipe for chili. When I went off to college I learned to love chili. I never liked chili with meat but I love vegetarian chili. This recipe is easy and quick and you don’t have to rush to the supermarket since it doesn’t have any strange ingredients.

Yield: 4 servings


  • 1 cup vegetable broth, divided
  • 1 onion, diced
  • 1 small sweet potato, diced
  • 8 tablespoons tomato purée, divided
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 cup canned corn, drained
  • 2 cups chopped spinach
  • 1 15-ounce can black beans, undrained


  1. Line a large pot with a thin layer of broth and sauté the onion over high heat until translucent.
  2. Add the remaining broth, sweet potato, 6 tablespoons of tomato purée, chili powder and cumin. Cover, bring to a boil and simmer until the sweet potato is fork-tender.
  3. Add the corn, spinach and black beans with their liquid, stirring until the spinach wilts.
  4. Add the remaining 2 tablespoons of tomato purée and stir.

Comments: I loved the rainbow of vegetables in this chili and it was really good. The original recipe uses kale instead of spinach but I don’t like kale at all so I used spinach instead. It also says that it yields 2-3 servings but I think you can feed at least 4. I made the chili with Roasted Herbed Fingerling Potatoes but I think it would go really well with cornbread as well.


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