Smoky Bean and Veggie Chili with Lime Tortilla Chips
This smoky bean and veggie chili is my absolute favorite chili, especially when eaten with diced avocado and homemade lime tortilla chips. There’s not much better than a hearty bowl of chili when it’s cool outside. It’s whole-food, plant-based which means a lot of nourishing ingredients and flavor, hearty but doesn’t weigh you down. Served with homemade, oil-free, lime tortilla chips and avocado? Oh my word. So perfect!
The base of this chili is veggies; caramelized garlic, onions, mushrooms, and zucchini provide that extra depth of flavor and nutrition. Sweet potato and sprouted beans give it that hearty and nourishing richness that’ll make you want to savor each bite. Lastly, the Muir Glen’s fire roasted tomatoes are spot on for this chili and actually taste like tomatoes.
This recipe is so versatile and flexible in terms of ingredients, too. Don’t have lentils? Throw in pinto beans. Don’t have sweet potato? Use carrots or winter squash. It can be spicy, as thick or thin as you want.
Now when it comes to chips, I believe making your own is one of the best way to ensure that there are minimal ingredients, ie. organic corn, lime, and salt. These are oil-free and flavored with some lime juice, garlic powder, and salt, and then baked to crispy perfection.
WHAT TO REMEMBER WHEN NOT USING MEASUREMENTS:
- There is no “right” ratio of sweet potato to beans to mushrooms, etc. It really is all about how much you want. If you’re not sure? Start with about equal amounts of those main ingredients and add more of certain ones as you see fit.
- This goes the same with the spices. Everyone has different taste preferences, so the beauty about not using measurements and following strict guidelines is you can go light or heavy with any of the spices based on your preference. Your taste buds are key here!
- The thickness is very easy to adjust. Too thick? Add more water or broth. Too thin? Simply simmer long enough to evaporate some of that extra liquid.
- Onion, diced
- White or crimini mushrooms, sliced
- Zucchini, diced
- Fresh garlic, chopped
- Sweet potato, diced
- Black beans, sprouted or soaked 8 hours
- Lentils, sprouted or soaked 8 hours
- 28 oz canned diced or crushed roasted tomatoes, try to find a BPA-free can
- No-salt vegetable broth or water, as needed
- Tomato paste, optional
- Chili powder, as desired
- Ground cumin, as desired
- Oregano, as desired
- Fresh cilantro, as desired
- Chipotle chili powder or cayenne pepper, optional
- Celtic sea salt
- Organic corn tortillas
- Lime, juiced
- Garlic powder, as desired
- Pinch of Celtic sea salt
- Fresh cilantro
In a dutch oven or large pot caramelize garlic, and equal parts onion, mushrooms, and zucchini on medium to medium-high. For my large pot this came out to be a few cloves of garlic, half of an onion, a handful of mushrooms, and one medium zucchini. Feel free to adjust amounts of each and use more or less if desired.
Add diced sweet potato and beans, and cook for about 5 minutes. A good place to begin with is one large or two small potatoes, and about an equal amount of beans. Add more of one or both if you want it extra hearty and thick.
Once these have slightly softened add the canned tomatoes, a spoonful or two of tomato paste (optional, for extra rich tomato flavor), and enough broth or water to just cover all of the ingredients.
Stir in equal amounts of the chili powder, cumin, oregano, and cilantro, a good pinch of salt, and a sprinkle of chipotle chili or cayenne if you want extra heat. A good place to start with those first four spices is about 2 tablespoons each.
Bring to a simmer, cover, and turn on low. Cook for about 30 minutes, or until the beans and sweet potato have broken down, and the chili has thickened to desired consistency. If it gets too thick before the beans and sweet potatoes are done, simply add more broth or water.
Taste after about 15 or 20 minutes and add more spices of needed. Taste again before you serve for any last minute pinch of salt. Serve with diced avocado, chips, and extra fresh cilantro. Enjoy!
Cut the corn tortillas into desired size and shape. Lay out on a baking sheet and rub with enough lime juice to coat, and sprinkle with garlic powder and a pinch of salt. Bake on 400°F for 10-15 minutes or until golden brown, flipping once.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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