- 5
Ingredients
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- 2 medium onions, chopped
- 3 bell peppers, diced into 1/2 inch pieces
- 2 serrano peppers, diced
- 2 medium sweet potatoes, cubed
- 2-15 ounce cans diced tomatoes
- 1-6 ounce can tomato paste
- 1-15 ounce can kidney beans (about 2 cups)
- 1-15 ounce can pinto beans (about 2 cups)
- 1-15 ounce can black beans (about 2 cups)
- 1 can vegan refried beans (optional-for a thicker chili)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon himalayan pink salt
Preparation
Step 1
In a large pot or dutch oven melt oil over medium heat. Sauté garlic, onion, and peppers (bell & serrano) until soft, about 5 minutes. Add in the sweet potatoes and cook about 5 more minutes, stirring occasionally. Pour in the diced tomatoes and paste, plus all the beans- including refried if you're using them. Stir to combine. Add spices and simmer over medium heat 20-30 minutes, or until sweet potatoes are fork-tender and chili has thickened. (If you want to add water or vegetable broth to make the soup less thick, feel free to add up to 1 cup at this point.) Remove from heat and serve with a squeeze of lime and cilantro or fresh avocado slices. Leftovers can be refrigerated and reheated as needed for up to a week. Makes 4-6 servings. Enjoy!