Vegetarian Chili with Jalapeño Ranch Dressing & Dip

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• 1 large carrot, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 1 (4oz.) can green chiles, we used mild 
• 1 medium sweet potato, peeled and cut into small cubes
• 1 (28 oz.) can fire-roasted crushed tomatoes
• 3/4 cup vegetable broth or water
• 1 cup sweet corn, frozen 
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1/2 tbsp. avocado or olive oil
• 2 1/2 tbsp. chili powder
• 1 tbsp. cumin
• 1/4 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/4 tsp. paprika
• 1/4 tsp. cayenne pepper, optional 
• Salt and pepper, to taste 

• Toby’s Jalapeño Ranch 
• Lime, sliced 
• Cilantro
• Shredded cheese
• Tortilla chips
• Jalapeño, sliced 
• Avocado, sliced 

Gather all ingredients. In a large pot, add oil and heat to medium high. Add in the minced garlic, diced onion, diced carrot, cubed sweet potatoes, diced red bell pepper, and canned green chiles. Cook for 5-7 minutes, stirring frequently.

Next add in chili powder, cumin, garlic powder, paprika, oregano, cayenne pepper, salt and pepper. Stir for one minute. 

Finally add in crushed tomatoes, vegetable broth or water, black beans, kidney beans, and frozen corn. Bring mixture to a boil, then reduce heat and simmer for 30-45 minutes, or until chili thickens and vegetables are tender. Adjust seasonings as necessary. If you like spicy foods, we suggest adding a freshly cut jalapeño to garnish, or into the mixture while cooking. 

Top chili with Toby’s Jalapeño Ranch , sliced avocado, tortilla chips, lime wedge, and cilantro. Enjoy your Vegetarian Chili with Jalapeño Ranch!