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Three Bean Veggie Chili

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

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how to make three bean veggie chili, Hormone Balance Diet, Kayli Anderson Nutrition

Three Bean Veggie Chili

Yield: 5-6 servings

Author: Kayli Anderson MS RDN
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
his chili is the definition of comfort food and easily multiplies for a crowd. Serve with cornbread or my Sweet Potato Biscuits.

Ingredients

  • 1 tablespoon water or olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 large sweet potatoes, cubed (about 4 cups)
  • 2 yellow bell peppers, diced
  • 2 tablespoons cocoa powder
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 14.5-oz. can fire-roasted tomatoes
  • 1 28-oz. can diced tomatoes
  • Salt and pepper to taste

Instructions

  1. In a large soup pot over medium-high heat, sauté onions in water until translucent. Add garlic and sauté for another minute. Add sweet potatoes, peppers, and spices and sauté a few more minutes.
  2. Add beans, tomatoes, and 3 cups of water and bring to a boil. Reduce heat and simmer for 20 minutes. If you’d like to thicken the chili a little bit, pulse with an immersion blender to reach your desired consistency.
Created using The Recipes Generator

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