I really don’t have an introduction for this recipe or a clever name. But I can tell you its delicious, healthy, easy, and filling. After making it this week, Mark said, “this is blog worthy.” So here it is, my favorite chili recipe.
Shocking that celery, carrots, and sweet potatoes can make chili taste amazing.
Or maybe its the garlic.
And now the beans – did I mention this chili is vegan?
After about an hour on the stove over low heat . . .
It will look like this. Hearty. Healthy. Delicious.
I apologize for how brief this post is, but honestly these days I don’t have as much afternoon free time because Silas is free of the paci. This means short naps, but at least we managed that hurtle. Next up, potty training.
Three Bean Chili
2 tbsp coconut oil, or olive oil
1 medium yellow onion, chopped
2 carrots, peeled and chopped
1 rib celery, chopped
1 sweet potato, peeled and chopped
2 cloves garlic, minced
2 tbsp cumin (add more if you like extra spice, or a bit less for a milder taste)
1 tsp cinnamon
1 1/2 tbsp dried oregano
1/4 cayenne chili powder (I also added a 1/4 tsp chipotle chili powder because I like the extra kick)
1 tsp of salt
1 28oz can of whole peeled tomatoes
1 16oz can red kidney beans, drained
1 16oz can chickpeas, drained
1 16oz can black beans, drained
1 tbsp sugar (add more if you like a sweet chili)
2 tbsp of ketchup
Heat oil in a large pot over medium-high heat. Add the onions, celery, carrots, and sweet potatoes and cook until vegetables soften (about 5-7 minutes). While the vegetables are cooking, prepare tomatoes. After opening the tomatoes, take kitchen shears and cut them while they are in the can. If you don’t have kitchen shears, dump them in a bowl and mash using your hands. Add garlic and cook stirring for 1 more minute. Add the spices and salt stirring until fragrant. Add the tomatoes and refill the can with water and add to the pot along with the beans and stir. Then add the sugar and ketchup. Taste. Now is the time to add more cumin, salt, sugar, or chili.
Bring to a simmer and turn down the heat to a low simmer and cover, stirring occasionally. After 15 minutes, undercover and cook until thick consistency (about 40 minutes).
Sour Cream/Greek Yogurt