Vegetarian Three Bean and Sweet Potato Chili

Here's my reinvented nutrient-rich NO MEAT version of my husband's oh so delicious chili recipe that he has been making for years. The verdict....dun dun dun! He loves it! WOOHOO! This actually is quit fabulous so if you haven't made your game day chili yet make this one. It's sure to be a hit at any Super Bowl Party! Try it out and let me know what you think (That's all I've got for blogging today, back to my poor little 11 month old with a double ear infection and pink eye taboot...BOOOOO!). Oh, and make sure everything you use is no or low sodium! If canned beans have too much sodium, buy dry and soak beans 6-8 hours in water. This is the best way to cut the sodium out!


Vegetarian Three Bean and Sweet Potato Chili

Servings: 8

Ingredients:

1 large yellow onion, diced

1 red bell pepper, chopped

4-5 cloves garlic, minced

1 (8 ounce) package of mushrooms, chopped

2 medium sweet potatoes, peeled and cut into 1⁄2-inch pieces

1 (28 oz) can diced tomatoes, undrained

1 (28 oz) can crushed tomatoes

3 tbsp tomato paste

1 (15 oz) can pinto beans

1 (15 oz) can kidney beans

1 (15 oz) can black beans

1 jalapeno, chopped

¼ tsp cinnamon

¼ tsp black pepper  

½ tsp chipotle chili powder

½  tsp ancho chili powder

½ tsp mexican chili powder

(This is the right amount of spice for us, but you can use less and adjust it later to be safe)

½ tsp ground cumin

3 tsp unsweetened cocoa powder

1 tbsp Pure Maple Syrup (optional)

Daiya Dairy-free Cheddar Style Shreds or other dairy-free cheddar substitute

Fresh Cilantro for garnish

Directions: 

Heat a large stockpot on medium heat. Add onions, garlic and mushrooms. Add two tablespoons of water and stir. Sauté for 5 minutes adding a little more water when needed so not to burn the vegetables. Add the rest of the ingredients, but leave out the beans. Bring to a boil.  Cover, reduce heat and simmer for 1 hour, stirring occasionally. Add beans and stir. Continue to cook uncovered for 30 more minutes, stirring occasionally. Ladle into bowls and garnish with fresh cilantro and cheddar shreds.

*Make this a day before. Chili is always better the next day!

Enjoy! YUM!
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