▸ ▹ Vegan, gluten-free, soy-free, refined sugar-free, nut-free
Yield: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
INGREDIENTS: The Chili
1 tsp vegetable oil
1 medium yellow onion, roughly chopped
1 head garlic, roasted, chopped (or 3 cloves fresh garlic, finely minced)
1 red chilli pepper, finely chopped (optional, or 1 Tbsp chilli powder)
3 medium tomatoes, chopped
1 Tbsp onion powder
1 Tbsp garlic powder
1/2 Tbsp ground cumin
1/2 Tbsp oregano
1 tsp paprika
1 tsp salt
1/4 tsp cayenne pepper
1 medium sweet potato, cut into 1 cm cubes
4 cups water
1.5 cup cooked black beans (1/2 cup dry beans, or 1 can)
1.5 cups cooked red kidney beans (1/2 cup dry beans, or 1 can)
3/4 cup corn, fresh or frozen
INGREDIENTS: The garnish
1 ripe avocado, chopped
1 ripe tomato, chopped
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
directions
- Add the oil and onion to a large pot over medium-high heat. Sauté for until lightly brown, adding a two tablespoons of water to de-glaze the pan every couple of minutes.
- Add the garlic and chilli pepper sauté for another two minutes.
- Add the tomatoes and all the spices to pot; stir to combine for two minutes.
- Add the sweet potatoes and water to the pot, cover, bring to a boil and then reduce to a simmer for 10 minutes.
- Add the beans and corn to the pot, cover and allow to simmer for an additional 10 minutes, stirring occasionally.
- Add more water if you like your soup a little thinner. Add garnish of your choice, and enjoy!