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Three-bean vegetable chili with avocado and lime

Three-Bean Veggie Chili

A hearty one-pot chili loaded with three kinds of beans, peppers and sweet potato. Mild enough for kids, with toppings for grown-ups who like heat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 medium sweet potato peeled and diced small
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can pinto beans 15 oz, drained and rinsed
  • 1 can crushed tomatoes 28 oz
  • 1 1/2 cups low-sodium vegetable broth
  • 1/2 tsp salt or to taste
  • 1 avocado sliced, for serving
  • 1 lime cut into wedges
  • fresh cilantro for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook 5 minutes until softened.
  2. Stir in the garlic, chili powder, cumin and smoked paprika and cook 1 minute until fragrant.
  3. Add the sweet potato, beans, crushed tomatoes, broth and salt. Bring to a boil.
  4. Reduce heat and simmer uncovered 25 to 30 minutes, stirring occasionally, until the sweet potato is tender and the chili is thick.
  5. Taste and adjust salt. Serve with avocado, cilantro and a squeeze of lime, over brown rice if you like.

Notes

For more heat, add a diced jalapeño with the onion. Keeps 4 days in the fridge or 3 months in the freezer.