This one-pot vegetarian chili is hearty, healthy, and full of flavor! Packed with sweet potatoes, parsnips, hominy, and two kinds of beans, even carnivores won’t miss the meat. An easy and cozy recipe that comes together on the stovetop or in the Instant Pot.
This chicken enchilada chili recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on the best fall stews.
My name is Jessica Lawson and I’m the home cook and creator behind the blog bigdeliciouslife.com. On my site you’ll find modern healthy-ish recipes for the inspired home cook. I celebrate all types of food but I really love to do plant-forward recipes and this chili is always a crowd pleaser! It’s perfect for game day or lunch or dinner any night of the week.
I’m not one of those people that goes crazy for fall. I’m a summer baby! The shorter days and cooler temperatures just make me feel lazy. And this recipe is perfect for the lazy cook. One of the things I do look forward to when the season changes is sweet potato EVERYTHING. I can’t get enough of them. Something about root veggies just makes me feel so grounded and comforted. Not to mention they are insanely good for you.
This big pot of chili freezes beautifully so I always keep some in individual portions in my freezer as a gift to my future self for when I don’t feel like cooking. Load up a big bowl with your favorite chili toppings and you’ve got yourself a filling, delicious and nutritious meal. I love to top mine with diced avocado and a handful of fresh cilantro. The possibilities are endless! Grab a big old pot and a few other ingredients and let’s make some chili!
For more delicious recipes, don’t forget to check out my blog bigdeliciouslife.com and follow me on Instagram at @bigdeliciouslife.
- 1 large sweet potato, cut into ½ inch cubes
- 2 parsnips, cut into half inch chunks
- 1 large yellow or white onion, diced
- 1 large poblano or bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2-2.5 cups vegetable stock
- 1 15 oz can diced tomatoes, preferably fire roasted
- 1 15oz can black beans
- 1 15oz can kidney beans
- 1 15oz can hominy, or substitute 1.5 cups frozen corn (do not thaw)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon salt
- ½ tsp cayenne pepper
- 2-3 tablespoons olive or avocado oil
- Optional toppings: diced avocado, cilantro, cheese, tortilla chips, corn chips, cornbread
- Heat oil in a large, heavy-bottom pot or dutch oven over medium heat. Or turn on Instant Pot to saute mode.
- Saute onions and pepper for 2-3 minutes until they begin to soften.
- Add in seasonings and garlic and cook for another minute until very fragrant.
- Add in tomato paste and cook for another minute, stirring constantly.
- Add in vegetable broth, stir and bring mixture to a gentle simmer.
- Add in diced tomatoes, sweet potatoes, parsnips, beans, and hominy (or frozen corn). Stir until everything is combined, making sure that liquid is covering the vegetables. Add more vegetable broth if necessary.
- Bring to a gentle simmer, lower heat, and cover. Cook on low heat for 30-45 minutes, stirring occasionally until potatoes and parsnips are fork-tender. If using the Instant Pot, set to manual high pressure for ten minutes and let it naturally release.
- Serve in big bowls with your favorite toppings!
Cook time: 40-50 minutes on the stovetop or 20 minutes in the Instant Pot
Tune in tomorrow for our next submission in our best fall stew recipe collaboration hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here.