Smoky Three-Bean Chili

Recipe courtesy of : 
Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program


This is a quick, filling chili that can easily be made with pantry ingredients. Says its creator, Chef Sara Boan of the Catskill Animal Sanctuary’s Compassionate Cuisine program, “If you’re like me and always have a sweet potato or two, some frozen corn, and canned beans and tomatoes on hand, this recipe practically makes itself!” These measurements will produce a mildly to moderately spicy chili. For a less spicy version, according to Boan, omit the jalapeño and reduce or omit the chipotle chili powder. Also, feel free to substitute whatever beans you have for the three used here. You’ll need 4½ cups cooked beans in all.



For the Chili

1 tablespoon
Olive Oil
Yellow Onion (chopped)
Poblano or Bell Peppers (seeds removed, diced)
Jalapeño Pepper (seeds and veins removed, minced)
4 cloves
Garlic (minced)
Sweet Potato (large or 2 small sweet potatoes, peeled and cut into ½-inch pieces)
1 cup
Frozen Corn (rinsed under warm water to defrost)
1 can
Black Beans (drained and rinsed 1½ cups cooked beans)
1 can
Kidney Beans (drained and rinsed 1½ cups cooked beans)
1 can
Chick Peas (drained and rinsed 1½ cups cooked beans)
1 can
Whole or Chopped Tomatoes (blended until smooth)
1 1⁄2 cup
Vegetable Broth (or water)
1 teaspoon
Salt (plus more to taste)
Lime (juiced, plus more for serving)
1⁄4 cup
Cilantro (finely chopped, for serving)

For the Spice Blend

1 tablespoon
Chili Powder
2 teaspoons
Ground Cumin
1 1⁄2 teaspoon
Ground Coriander
1 teaspoon
Chipotle Powder
1⁄2 teaspoon
Dried Oregano


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