Sweet potato 3 bean chili Must Love Sunshine Blog

Sweet Potato Three Bean Chili Recipe

Time for another great vegetarian/vegan recipe from the archives, my Sweet Potato Three Bean Chili. I made this up a while ago and it has become my go-to recipe to meal prep when I know I’ll have a busy week. Super simple to make, you basically just throw it all in a pot on the stove top or crock pot and let it do it’s thing. Note that since I’ve never actually written down the ingredients I just eyeball everything. Feel free to make it your own and add more or less of anything!

INGREDIENTS

  • 1-2 cups of quinoa
  • 1-2 cups of lentils – You can use red or green or both, totally your preference. The red do get a bit more mushy to make it more of a thick chili though if thats what you’re going after. 
  • 2-3 medium sweet potatoes – Cooked so they’re soft enough to chop up; I leave the skin on for extra vitamins. 
  • 1 can black beans
  • 1 can red kidney beans
  • 2 cans of crushed or full tomatoes – Make sure to use all the juices too! I like to get one can with chilis in it for extra heat if they have it but not all markets do. 
  • About 1 cup of mixed chopped peppers – Can use fresh or I like to get Trader Joe’s frozen medley to always have some on hand.
  • 1 yellow onion chopped
  • 3 garlic cloves chopped
  • 1 jalapeño pepper (optional)
  • Sriracha, hot salsa or hot sauce to taste

Optional Toppings

  • Avocado
  • Shredded  cheddar cheese (if you don’t care about keeping this vegan)
  • Homemade garlic bread – Here’s what we use to make our but of course its pretty straight forward. Cover the bread in the below toppings and bake in the oven for about 5 minutes.
    • Whole wheat ciabatta bread, sliced & toasted
    • Olive oil mixed with salt, pepper, italian seasoning to taste
    • 2-3 chopped garlic cloves
    • Grated parm cheese

Sweet potato 3 bean chili Must Love Sunshine Blog

DIRECTIONS

So, like I said, super easy to make once you’ve gathered your ingredients. Fill a big pot with everything and add in 1-2 more cups of water to ensure the quinoa and lentils cook up enough. Add a few more cups for a thinner chili. Cook on medium stirring every once in a while to make sure it doesn’t stick. I usually keep it on for about 30-45 minutes, or until the quinoa looks cooked enough. You can also use a slow cooker for 1-2 hours and it turns out great!

Add hot sauce if you’re like me and add it to everything and ENJOY!

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Sweet potato power ❤

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