Name: Sweet Potato Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 null onion (chopped); 4 null garlic cloves (minced); 1 tbsp ground cumin; 1 tbsp chili powder (or less for mildness); 2 tsp dried oregano; 1 tsp smoked paprika powder; 0.25 tsp ground black pepper; 2 tbsp tomato paste; 3 cup crushed tomatoes (canned); 2 cup water; 1.5 cup black beans (cooked); 1.5 cup kidney beans (cooked); 1.5 cup brown cooked lentils; 2 null vegetable bouillon cube (crushed); 1 null sweet potato (finely chopped); 1 null red bell pepper (finely chopped); 0.75 cup corn frozen; 1 null avocado (chopped); 0.25 cup pickled red onions; 0.5 cup vegan sour cream; 1 null jalapeno (sliced); 1 to_garnish fresh cilantro; 1 to_garnish lime (slices); 1 handful tortilla chips

Instructions

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1

Heat the vegetable oil (1 tbsp) in a large pot over high heat. Add the chopped onion (1) and sauté until golden.
2

Stir in the minced cloves (4 garlic), ground cumin (1 tbsp), chili powder (1 tbsp), dried oregano (2 tsp), smoked paprika powder (1 tsp), and ground black pepper (0.25 tsp). Cook for 1 to 2 minutes more.
3

Add tomato paste (2 tbsp) and cook for 1 minute to toast the paste, stirring constantly.
4

Deglaze the pot by adding crushed tomatoes (3 cup), water (2 cup), black beans (1.5 cup), kidney beans (1.5 cup), brown cooked lentils (1.5 cup), crushed bouillon cube (2 vegetable), potato (1 sweet), and bell pepper (1 red).
5

Bring the mixture to a boil, then reduce heat and simmer partially covered for 30 minutes, stirring every 5 to 10 minutes.
6

For a thicker consistency, remove the lid for the last few minutes. Stir in the corn frozen (0.75 cup) and heat through.
7

Serve the hot chili topped with avocado (1), pickled red onions (0.25 cup), vegan sour cream (0.5 cup), and jalapeno (1). Garnish with fresh cilantro (1), lime (1), and a tortilla chips (1 handful).