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
  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.
Recipe by Pure Thyme at https://purethyme.com/2011/02/vegetarian-three-bean-and-sweet-potato-chili.html