Sweet Potato, Black & Pinto Beans Chili
You'll want to make a double batch of this delicious vegan chili. This recipe is the perfect fall dinner, packed with black beans, pinto beans, and sweet potatoes.
Ingredients
- 1 Small yellow onion (diced)
- 14 oz Fire-roasted tomatoes
- 15 oz Black beans (drain and rinse)
- 15 oz Pinto beans (drain and rinse)
- 2 oz Green chiles (mild, optional)
- 7 oz Chipotle Peppers in adobo sauce
- 4 cups Low sodium veggie broth (3 to 4 cups)
- 1 Sweet potato (diced)
Seasonings
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 3 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Cinnamon
- 1 tbsp Brown sugar
Instructions
- Sautee onions until translucent
- Add roasted tomatoes, cook for about 2-3 min
- Add black beans and pinto (make sure to drain and rinse them well)
- Add the green chile at this point (if you opt-out, then move on to the next step)
- Blend chipotle peppers with 1 cup of veggie broth
- Add the chipotle mixture into the Dutch oven
- Add 2 more cups of veggies broth
- At this time, add all of the seasonings
- Mix and bring the chili to boil
- Once boiled, lower the heat to low and cover for about 1 hour
- After 1-hour, stir the chili. Give it a taste and adjust the seasoning (add salt if needed)
- Add sweet potatoes (add more cinnamon if needed, optional). Cover and cook for another hour.
- Stir and add another cup of veggie broth (if needed, if it's too thick, etc)
- Cover and cook for another 1 to 2 hours
Notes
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