3 Bean and Sweet Potato Vegetarian Chili

⏱ 55 mins 🍽 4-6 serving(s) 🏷 Snack

This wholesome vegetarian chilli combines three types of beans with diced sweet potato and mushrooms in a richly spiced tomato base. It is a substantial one-bowl meal that comes together in under an hour. Finished with fresh avocado and coriander, it is perfect for a satisfying lunch or casual supper.

3 Bean and Sweet Potato Vegetarian Chili

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 (8 ounce) package babybella mushrooms (or any mushroom of your choice)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon aleppo pepper (or to taste) or 1/4 teaspoon hot red pepper flakes (or to taste)
  • 1 (15 ounce) can garbanzo beans (chickpeas)
  • 1 (15 ounce) can kidney beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can diced tomatoes
  • 1/2 teaspoon salt
  • 3 small sweet potatoes, peeled and diced
  • 1/2 cup organic frozen corn kernels
  • 1 -2 Hass avocado
  • 1 large bunch fresh cilantro, chopped

Method

  1. Warm the olive oil in a large, deep skillet. Cook the diced onion for 3-4 minutes.
  2. Stir in the mushrooms, minced garlic, chilli powder, cumin, coriander, and Aleppo pepper. Cook for another 3-4 minutes.
  3. Pour in the garbanzo, kidney, and black beans along with the diced tomatoes and salt. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes.
  4. Add the diced sweet potatoes and frozen corn kernels. Cover and cook until the sweet potatoes are tender, which will take 10-15 minutes.
  5. Serve the chilli topped with sliced avocado and chopped fresh coriander.

Nutrition (per serving)

Sodium1026100 mg

Recipe details

CategorySnack
AuthorMay I Have That Rec