3 Bean & Sweet Potato Chili

A complete meal in one bowl. A vegan chili with sweet potatoes, garbanzo, black and kidney beans. And to make it even better, I topped it with some fresh cilantro and sliced avocado. This kid approved, nutrition packed dish was a total hit and was ready in less that an hour! And it might not guarantee an A on the finals… but it will for sure keep my son’s belly full, long enough to keep him focused

Recipe:

Prep time: 15 mins  | Cook time: 40 | Total time: 55 mins

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1-8 oz pack babybella mushrooms (or any mushroom of your choice)
• 1 tbsp chili powder
• 1 tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp Aleppo pepper or hot red pepper flakes (or to taste)
• 1-15 oz can garbanzo beans (chickpeas)
• 1-15 oz can kidney beans
• 1-15 oz can black beans
• 1-15 oz can diced tomatoes
• ½ tsp salt
• 3 small sweet potatoes, peeled and diced
• ½ cup organic frozen corn kernels
• Optional toppings:
• 1-2 Hass avocados
• 1 large bunch fresh cilantro, chopped

Instructions

1. Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes
2. Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes
3. Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes.
4. Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes
5. Top with sliced avocado and cilantro before serving