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Smoky Bean and Veggie Chili with Lime Tortilla Chips

Total Time 40 minutes
Servings 1 large pot
Author Noelle Parton

Ingredients

For the chili

  • 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

For the tortilla chips

  • Organic corn tortillas
  • Lime, juiced
  • Garlic powder, as desired
  • Pinch of Celtic sea salt

Additional toppings

  • Avocado
  • Fresh cilantro

Instructions

For the chili

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

For the tortilla chips

  1. 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.