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Three Bean and Sweet Potato Chili [Vegan]

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Break out your soup pot and fix up a batch of this colorful and satisfying chili. It's perfect for Game Day or to warm you up on a cold night!

Three Bean and Sweet Potato Chili [Vegan]

This Recipe is :

High Carb Vegan Vegan

Ingredients

  • 1 large yellow onion (diced)
  • 1 large red bell pepper, (chopped)
  • 4-5 cloves garlic (minced)
  • 1 (8 oz/226g) carton button mushrooms (chopped)
  • 2 medium sweet potatoes (peeled and cut into ½-inch/1 cm pieces)
  • 1 (28 oz/794g) can diced tomatoes, regular or fire-roasted (undrained)
  • 1 (28 oz/794g) can crushed tomatoes, regular or fire-roasted
  • 3 tablespoons tomato paste
  • 1 (15 oz/424g) can pinto beans (drained and rinsed)
  • 1 (15 oz/424g) can kidney beans (drained and rinsed)
  • 1 (15 oz/424g) can black beans (drained and rinsed)
  • 1 medium jalapeno (chopped)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ancho chili powder
  • ½ teaspoon Mexican chili powder
  • ½ teaspoon ground cumin
  • 3 teaspoons raw cacao powder
  • 1 tablespoon pure maple syrup
  • handful of fresh chopped cilantro for garnish
  • Daiya Dairy-free Cheddar Style Shreds or other dairy-free cheddar substitute

Preparation

  1. Heat a large stockpot on medium heat.
  2. Add onions, garlic and mushrooms. Add two tablespoons of water and stir. Sauté for 5 minutes adding a little more water when needed so not to burn the vegetables.
  3. Add the rest of the ingredients, but leave out the beans. Bring to a boil.
  4. Cover, reduce heat and simmer for 1 hour, stirring occasionally.
  5. Add beans and stir. Continue to cook uncovered for 30 more minutes, stirring occasionally.
  6. Ladle into bowls and garnish with fresh cilantro and vegan cheddar shreds.

Notes

Make this a day before. Chili is always better the next day! I've also added some canned chipotle in adobo sauce for an extra smokey kick, about a half of one should do.

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AUTHOR & RECIPE DETAILS


photo

Jennifer Strohmeyer is the author and photographer of Pure Thyme, a blog that shares her passion for pure food, that is simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children. You can follow her adventures at purethyme.com.


 

 

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0 comments on “Three Bean and Sweet Potato Chili [Vegan]”

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Hanna
2 Years Ago

Lovely dish! I have now made this two times. I only did half and even that was alot.


Reply
christel Berggren
2 Years Ago

Will definitely be making this! Was looking for a sweetpotato and bean recipe! How many servings? Nutrition info? Thanks,


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