Smoky Bean and Veggie Chili with Lime Tortilla Chips

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 Black beans
  • 2 Coriander, fresh
  • 1 Corn torillas
  • 1 Garlic, fresh
  • 1 Garlic powder
  • 1 Lentils
  • 1 Lime
  • 1 Onion
  • 1 Oregano
  • 1 Sweet potato
  • 28 oz Tomatoes, canned roasted
  • 1 White or crimini mushrooms
  • 1 Zucchini

• Canned Goods

  • 1 Tomato paste

• Baking & Spices

  • 1 Chili powder
  • 1 Chipotle chili powder or cayenne pepper
  • 2 Himalayan sea salt

• Nuts & Seeds

  • 1 Cumin

• Liquids

  • 1 No-salt vegetable broth or water

Found on simplytothrive.com

Ingredients

• 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
• No-salt vegetable broth or water, as needed
• Tomato paste, optional
• Chili powder
• Cumin
• Oregano
• Fresh cilantro
• Chipotle chili powder or cayenne pepper, optional
• Himalayan sea salt
• Corn torillas
• Lime, juiced
• Garlic powder
• Himalayan sea salt
• Avocado
• Fresh cilantro

Directions

• !For the chili
• 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, your delicious chips, and extra fresh cilantro. Enjoy!
• !For the tortilla chips
• 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.