Vegan Chili

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

1 tbsp. olive oil

2 bell peppers, diced

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 (12-oz) bottle Mexican beer such as Modelo

1 large sweet potato, cut into 1/2" cubes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

1 (28-oz) can diced fire-roasted tomatoes

2 c. vegetable broth

1 avocado, sliced

Lime wedges

thinly sliced scallions

Instructions

In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, around 20 minutes.

Serve with the toppings of your choice.

Nutrition

• Calories: 1940
• Lipides Totaux: 53 g
• Lipides Saturés: 8 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 7666 mg
• Glucides Totaux: 190 g
• Fibres Diététiques: 101 g
• Sucres Totaux: 49 g
• Protéines: 77 g