Super mild and kid-friendly, this southwest-style veggie chili is the perfect comfort food.
Jump to RecipeThis recipe was inspired by my desire to make a chili with sweet potatoes. I was nearly deterred by the weird looks given to me by family and friends. Was I so out of touch? 
As it turns out, no, they were the ones that were wrong.
I haven’t shied away from spicy in the past, so why on earth is this chili MILD?!
First, don’t panic; it’s easy enough to make something spicy if you want to, and I have included some extra steps in the recipe notes if you want to go that way with this chili. But sometimes *I* don’t want to eat spicy things. And you might argue with me that it’s not even chili without the chilies. I might have to concede. But then what would we call this recipe?
Maybe it’s NOT chili, maybe it’s just a stew, but definitely it’s delicious. Let me know what YOU think in the comments. See you soon! 
Chili Con Legumbres
Packed with veggies, this mild & kid-friendly chili is the perfect comfort food
Ingredients
- 2 +2 tbsp vegetable oil
- ½ medium onion, diced
- 1½ cups potato, diced
- 1½ cups sweet potato, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp chili powder
- 2 tbsp smoked paprika (yes, 2 tablespoons!)
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- ½ green pepper, diced
- ½ cup corn
- ½ cup cooked or canned black beans
- 1 can stewed tomatoes + liquid
- 2 beefless buillon cubes, dissolved in 2 cups boiling water (I like McCormicks)
- ¼ cup red lentils
- ½ cup red quinoa
- salt & pepper to taste
- fresh parsley for garnish
Instructions
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Warm a deep pot or dutch oven over medium heat; add 2 tbsp vegetable oil.
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Once oil is warm, add onion, and cook until onion is translucent and begins to brown, about 5 minutes.
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Once onions are cooked, add both kinds of potatoes and 2 more tbsp vegetable oil. Stir well to coat all ingredients with oil, and then cook, covered, until fork tender, stirring every so often to prevent browning and sticking.
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Add the spices (except salt & pepper), green pepper, corn, and black beans, lime juice, and apple cider vinegar, stirring well to incorporate all ingredients.
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Add stewed tomatoes, concentrated broth, lentils and quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes, stirring occasionally. Add salt & pepper to taste.
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Remove lid, and continue to cook for and additional 5-10 minutes to reduce any remaining excess liquid. Remove from heat.
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Serve in bowls topped with fresh parsley and a side of crusty bread or tortilla chips.
Recipe Notes
Optional: for spicier, 2.5 alarm chili, add 1 tsp cayenne pepper to the spices and 1 or 2 minced jalapenos (and seeds) before adding the green pepper.
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