3 Bean and Sweet Potato Vegetarian Chili
photo by May I Have That Rec

- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4-6
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
directions
- Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes.
- Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes.
- Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes.
- Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes.
- Top with sliced avocado and cilantro before serving.
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