Sweet Potato, Mushroom, and Black Bean Chili
2 Tbs Olive Oil
1 Large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, minced
2 red bell peppers, cut into medium dice
1 pound mixed chopped mushrooms (oyster, crimini, portobello, anything!)
1 Tbs ancho chile powder
1 tsp sweet paprika
1 1/2 tsps ground cumin
1 1/2 tsps dried oregano
1/4 tsp cinnamon
1 tsp kosher salt
1/2 tsp ground black pepper
1 28-oz can whole tomatoes, chopped, with half of the cans liquid
1 lb sweet potatoes, peeled and cut into 3/4-inch dice
3 14.5-oz cans of black beans + the liquid from 1 can (drain and rinse the other two)
1 cup of veggie broth (more if you want more liquid)
1 14.5-oz can pinto beans + their liquid
Chopped green onions, for garnish
Chopped red onions, for garnish
Sour cream, for garnish
Shredded cheddar cheese, for garnish
Heat oil in LARGE Dutch oven or stockpot over medium heat. Add onions and garlic and saute for about 5 minutes, until onions have softened slightly. Add jalepano and red pepeprs, and continue to cook for another 3-5 minutes.
Add mushrooms, and saute until mushrooms have softened and released soem of their juices, another 5 minutes.
Add the chili powder through the black pepper, and stir until the seasonings are incorporated into the mixture. Add the tomatoes and liquid, sweet potatoes, black beans and liquid and veggie broth. Stir well to combine and simmer over medium-low heat for about 1 hour or more, until the swett potatoes are soft but still retain their shape, liquid has thikcened, and beans are cooked through.
Add pinto beans plus their liquid in the last 30 minutes of cooking. Season to taste with more pepper, salt, and chili powder. Serve with garnishes as desired. Yummy!!
2 Tbs Olive Oil
1 Large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, minced
2 red bell peppers, cut into medium dice
1 pound mixed chopped mushrooms (oyster, crimini, portobello, anything!)
1 Tbs ancho chile powder
1 tsp sweet paprika
1 1/2 tsps ground cumin
1 1/2 tsps dried oregano
1/4 tsp cinnamon
1 tsp kosher salt
1/2 tsp ground black pepper
1 28-oz can whole tomatoes, chopped, with half of the cans liquid
1 lb sweet potatoes, peeled and cut into 3/4-inch dice
3 14.5-oz cans of black beans + the liquid from 1 can (drain and rinse the other two)
1 cup of veggie broth (more if you want more liquid)
1 14.5-oz can pinto beans + their liquid
Chopped green onions, for garnish
Chopped red onions, for garnish
Sour cream, for garnish
Shredded cheddar cheese, for garnish
Heat oil in LARGE Dutch oven or stockpot over medium heat. Add onions and garlic and saute for about 5 minutes, until onions have softened slightly. Add jalepano and red pepeprs, and continue to cook for another 3-5 minutes.
Add mushrooms, and saute until mushrooms have softened and released soem of their juices, another 5 minutes.
Add the chili powder through the black pepper, and stir until the seasonings are incorporated into the mixture. Add the tomatoes and liquid, sweet potatoes, black beans and liquid and veggie broth. Stir well to combine and simmer over medium-low heat for about 1 hour or more, until the swett potatoes are soft but still retain their shape, liquid has thikcened, and beans are cooked through.
Add pinto beans plus their liquid in the last 30 minutes of cooking. Season to taste with more pepper, salt, and chili powder. Serve with garnishes as desired. Yummy!!
