Simple Veggie Chili
Serves 4
Prep Time: 00:15 minutes
Cook Time: 1-1 1/2 hrs

Ingredients
2 tablespoons olive oil
1 yellow onion, finely chopped
3 stalks celery, finely chopped
3 carrots, finely chopped
1 red bell pepper, ribbed and finely chopped
1 green bell pepper, ribbed and finely chopped
2 sweet potatoes, cut into cubes
2 tablespoons light brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon Mexican oregano
1 tablespoon tomato paste
1 tablespoon chipotle in adobo, puree
1 cup dry red wine
1 (28 oz) can whole peeled tomatoes, crushed with hands
Kosher salt and freshly ground black pepper, to taste

Toppings
Grated cheddar cheese
Pickled onions
Cilantro
Sour cream or Greek yogurt
Jalapenos, thinly sliced

Directions
To a large Dutch oven over medium high heat, add olive oil. Stir in onion, celery, carrots, peppers and sweet potatoes. Season and cook for 1-2 minutes. Add spices and let cook for 30 seconds to wake up. Next, add tomato paste and chipotle in adobo. Stir until all vegetables are coated.

Deglaze pan with wine. Stir until almost all wine is gone. Stir in crushed tomatoes, season and lower to a simmer. Cover slightly and let cook for 1-1 1/2 hours. Serve chili with desired toppings.