A flavorful and comforting chili featuring sweet potato, squash and kidney beans. Delicious when garnished with green onions, loaded with cashew sour cream and avocado, and served with with either corn chips or our vegan cornbread.
Ingredients:
1 sweet potato, cubed
1 butternut squash, peeled and cubed
1 green bell pepper diced
1 yellow onion diced
2 tomatillos diced
1 chipotle chile diced
5 TBSP minced garlic
1 cup black beans cooked
1 cup red kidney beans cooked
2 cups “not chicken” broth
1 can diced tomato
½ cup lime juice
Lime wedges
Chopped cilantro
1 TBSP ground coriander
1 tsp cumin
1 TBSP light chili powder
2 tsp salt
Directions:
Place the sweet potato, squash, onions, green bell pepper, tomatillos, chipotles, garlic, broth, canned tomatoes, lime juice and spices into a large stock pot. Bring to a boil and reduce the heat to medium once the sweet potatoes start to soften. Stir frequently to prevent burning and sticking
Add your beans once everything is well cooked and stir them in and let cook for another 5-10 minutes.
Garnish or enjoy with a fresh lime wedge and cilantro
Note: You can use canned beans if you prefer.