Description
Sweet Potato Chili with Three Beans is a complete meal in a bowl loaded with chickpeas, black and kidney beans, and sweet potatoes. Ready to enjoy in less than an hour.
Ingredients
Scale
- 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
- 1/4 tsp ground coriander
- 1/4 tsp Aleppo pepper or hot red pepper flakes (or to taste)
- 1-15 oz can chickpeas (rinsed and drained)
- 1-15 oz can kidney beans (rinsed and drained)
- 1-15 oz can black beans (rinsed and drained)
- 1-15 oz can diced tomatoes
- 1/2 tsp salt
- 3 small sweet potatoes, peeled and diced small
- 1/2 cup organic frozen corn kernels
- Optional toppings:
- 1-2 Hass avocados
- 1 large bunch fresh cilantro, chopped
Instructions
- Heat the olive oil in a large, deep skillet. Add the onions and cook over medium heat for 3-4 minutes
- Add the garlic, mushrooms, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes
- Add the chickpeas, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer, covered for 20 minutes.
- Add the sweet potatoes and corn. Cook covered until the sweet potatoes are tender, 10-15 minutes
- Top with sliced avocado and cilantro before serving
Notes
Calories are calculated without the avocado
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Entree
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 306
- Sugar: 9
- Sodium: 770
- Fat: 7
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 14
- Protein: 14
- Cholesterol: 0