A hearty and warming spin on traditional chili, featuring American sweet potatoes and three types of beans for a nutritious, plant-protein packed weeknight meal with great leftover potential.
Pre-prep: Cube 2-3 large sweet potatoes and roast them at 400F for approximately 35 minutes with sea salt, pepper, and 1 Tablespoon of olive or avocado oil.
Main Instructions:
1. Warm up your extra-virgin olive oil in a large Dutch oven or stockpot.
2. Add the chopped onion and celery and cook for approximately 5 minutes until softened.
3. Add your roasted sweet potatoes followed by all your spices (ground cumin, smoked paprika, chili powder, and dried thyme or oregano).
4. Stir in the diced tomatoes, mushrooms, beans, vegetable broth, and finally, the bay leaves.
5. Bring the chili to a simmer and allow it to cook for 30-35 minutes while stirring occasionally.
Note: Remember to remove the bay leaves before serving.
Optional Topping ideas: Sour cream (dairy-free option available), grated applewood smoked cheddar, grated manchego cheese, fresh chives, avocado slices, tortilla chips, fresh cilantro & a lime wedge!
