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]

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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
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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.
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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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