2cups13 Bean Soup Mix, soaked overnight and simmered 90 minutes
3tbspolive oil
1medium sweet potato, peeled and diced (about 1 cup)
1onion, diced
1red pepper, diced
2clovesgarlic, minced
2tbspmild chili powder
1tbspcumin
1tbsppaprika
128 oz. can diced tomatoes
1qt.vegetable stock
Salt and pepper
Toppings:
Grated cheese
Pickled jalapenos
Chives
Instructions
Soak two cups of beans overnight in cold water. If you’re a bad planner, you can quick soak them for 90 minutes in steaming water. But it’s best to gently soak them in cold water overnight.
Bring a large pot of water to a simmer (no salt) and add soaked beans. Turn heat down so water is barely at a simmer. Simmer beans for 75-90 minutes until they are tender.
Drain beans and set aside.
In a sturdy pot, add olive over medium heat. Add diced sweet potato, onion, and red pepper. Cook for about 8 minutes until veggies soften. Season with salt and pepper.
Add garlic, mild chili powder, cumin, and paprika to the pot and stir. Cook for 30 seconds.
NOTE: If you are using a spicy chili powder, you should start with 1-2 teaspoons of chili powder and add more if you want. I use a pretty mild chili powder like ancho chili powder if you want to use the full two tablespoons.
Add diced tomatoes and vegetable stock and bring chili to a slight simmer. Turn heat down to low again and let simmer for 10-15 minutes, stirring occasionally.
Add beans back into chili and season chili with salt and pepper to taste. Keep chili warm until you serve it.
Serve chili topped with grated cheese, pickled jalapenos, and chopped chives!