Chili fanatics may not approve of this non-classic but it is surprisingly hearty and heart healthy. Check out our page, Chili Secrets, for tips.
Serves 6 - 8
- grapeseed, canola, or virgin olive oil to sauté
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeño, seeded and finely chopped
- 3 - 4 cloves garlic, minced
- 1 medium sweet potato or yam, peeled and cut into a ¼ inch dice submerge in water to prevent browning
- 1 can (19oz/540ml) black beans, drained and rinsed
- 1 can (19oz/540ml) red kidney beans, drained and rinsed
- 1 tetra pak (1 qt/ 900 ml) vegetable stock
- 2 tsp lemon zest
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ - ¾ cup canned white navy beans to use as a thickener
- salt and pepper, to taste
Heat the oil in a heavy bottom stock pot over medium heat. Sauté onions, bell peppers, and jalapeño with a dash of salt until onions begin to soften. Add garlic and continue to cook a few minutes more. Add sweet potato and stock. Bring to a strong simmer and cook for 15 minutes until the sweet potato is soft. Mash some of the potato against the side of the pot with the back of a spoon to add thickness to the chili. Stir in the black and red kidney beans as well as the lemon zest and spices. Simmer for 10 minutes.
Meanwhile, drain the white navy beans and mash with a fork against the side of a bowl. Add about a ¼ cup to the chili, stirring well until incorporated. Add more of the mashed beans until you reach a consistency you like. Season with salt and pepper after the mashed beans are added because they will absorb a lot of the salt.
Accompany the chili with shredded pepper jack cheese or chopped avocado if you want to keep the meal strictly vegan.
Serve immediately or transfer to a large, shallow casserole dish to cool quickly in the fridge. Refrigerate for up to 3 days or freeze for up to 3 months. You may need to add broth and salt when re-heating.