Here’s my reinvented nutrient-rich NO MEAT version of my husband’s oh so delicious chili recipe that he has made for years. The verdict….dun dun dun! He loves it! WOOHOO! This actually is quit fabulous so if you haven’t made your game day chili yet make this one. It’s sure to be a hit at any Super Bowl Party! Try it out and let me know what you think (That’s all I’ve got for blogging today, back to my poor little 11 month old with a double ear infection and pink eye taboot…BOOOOO!). Oh, and make sure everything you use is no or low sodium! If canned beans have too much sodium, buy dry and soak beans 6-8 hours in water. This is the best way to cut the sodium out. =)
Vegetarian Three Bean and Sweet Potato Chili
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
Instructions
- Heat a large stockpot on medium heat.
- 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.
- Add the rest of the ingredients, but leave out the beans. Bring to a boil.
- Cover, reduce heat and simmer for 1 hour, stirring occasionally.
- Add beans and stir. Continue to cook uncovered for 30 more minutes, stirring occasionally.
- 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.
Enjoy!!
XOXO,
Jen
Enjoy!
this chili recipe looks great! i make a similar one and also add shitake mushrooms- adds a really nice heartiness.
i'll let you know how it turns out!
Wow, that sounds great, I'll try it! Hope your poor little one feels better soon!
I'm eating it again right now…yum! let me know how you like it..little one is starting to feel a much better..thanks! =)
It looks delicious. It just goes to show that what makes chilli taste right is the spices, not the meat. 🙂 Here's to healthier eating!
looks delicious, dropped by from FG, excellent recipe!
Sweet potatoes in chili…LOVE it!
I just made this for dinner tonight, and it is terrific! I love the addition of sweet potatoes. Keep up all the great work. Your recipes have been a god-send since I went vegan 9 months ago! 🙂
Hi Jennifer,
What a nice comment to wake up to, so glad you like this chili…thank you!
xoxo
Jen
Had this for dinner tonight! Seriously the BEST chili I have ever had! Great combination of flavors – Thanks for sharing!
Hi Kathy,
I’m so glad you lvoed this chili…it’s one of my favorite things to eat…maybe I should make it again this weekend!
Jen =)