This recipe is fantastic! I cannot take credit though. My husband, Marcus created it. He is the chili guy in the family. Actually, up until recently, he was the cook too! I have learned a great deal from him. 🙂 Also, I should mention, this is super easy to make. You just throw everything in a pot and cook. It would probably be extra good slow cooked in the crock pot.
Amazing 3 Bean Sweet Potato Chili
3 cups veggie stock
2 cups black beans
2 cups kidney beans
2 cups pinto beans
A 28 oz can organic diced tomatoes
1 onion diced
1 cup corn
2 sweet potatoes diced
4 med-lg garlic cloves minced
1 T sp chili powder
3/4 T sp cumin
1 tsp smoked paprika
2 T oil (we used safflower oil)
We use dried beans and just soak them overnight. Makes for a much cleaner taste. 🙂 Take all the ingredients and throw them in a large pot.
Cook on med low for about 3 hours covered stirring every once in a while. For the last 1/2 hour cook uncovered and you can also add about a T of flour to thicken the sauce if needed. We used brown rice flour. This makes a ton of chili. If you don’t eat it all, it should freeze nicely and then you will have a backup meal for a day when you don’t feel like cooking.
This came out so well that we are probably going to make this for our family thanksgiving meal. After all, we are the weird vegans of the family.