Five bean sweet potato chili

Five bean sweet potato chili

This last weekend our church’s Pathfinder Club held a fundraising event, a Pioneer Festival. It was a fun mixture of a fall festival with stations for the Pathfinders to earn and/or demonstrate various parts of the Pioneering Honor. Some of the stations included corn husk doll making, butter making, and more. We also had plenty of games like Tic-Tac-Pumpkin, tug-of-war, three-legged race, needle in a haystack (a large crochet needle) and hayride.

As for food and refreshments there was old fashion lemonade, popcorn, cornbread, three different types of chili, and funnel cakes.

I made one of the chili and was pleasantly surprised with the amount that was eaten. I was a bit nervous as I had never made this chili before, but I have to say that it was delicious! (It could have used a tad more sea salt, but I did not want to make it too salty for those guests who are watching their sodium intake.)

I decided to share my original recipe here with you.

Five Bean Sweet Potato Chili by Jacquelyn Van Sant

Gluten-free, vegan

Ingredients

1 can kidney beans (preferred organic and no salt)
1 can black beans (preferred organic and no salt)
1 can pinto beans (preferred organic and no salt)
1 can white/navy beans (preferred organic and no salt)
1 can chickpeas/garbanzo beans (preferred organic and no salt)
1 can of crushed tomatoes (28oz)
1 can tomato paste (6oz)
1 can of green chiles (4oz)
2 cups vegetable broth
1/2 cup uncooked quinoa
2 bell peppers
1 medium-to-large sweet potato
1 medium-to-large yellow/sweet onion
Sea Salt
Cumin
Chili powder
Paprika

Instructions

Chop the fresh vegetables (onion, bell peppers, and sweet potato) in large chunks.

Open, drain and rinse the five cans of beans and add beans to your crockpot. Rinse quinoa well in a very fine strainer and add to crockpot. Open the other cans (tomatoes, tomato paste, green chilis) and the rest of the ingredients to the crockpot. Add your spices (sea salt, cumin, chili powder and paprika) and stir until all ingredients are well mixed.

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Cook chili on low for 8-10 hours or high for 5-6 hours.

Servings: A lot! You will have leftovers so enjoy your chili over the course of a week. Leftovers can be put in freezer-safe containers and frozen.


Allergy Warning

Please check all ingredients for possible allergens before preparing for someone with a food allergy or sensitivity.

The nice thing about chili is that you can so easily substitute ingredients to meet your personal taste preferences or to accommodate many food sensitivities/allergies. I intentionally avoided gluten and corn, though the canned tomatoes and chiles do contain citric acid that can be derived from corn so the chili is not guaranteed corn-free.

If I were to use fresh tomatoes and chiles instead (I had considered it but decided to save a little money), then the chili would have definitely been corn-free. If you truly want to know exactly what is in the chili, you could use dry beans instead of can, but be sure to soak them thoroughly overnight and rinse well before cooking.

I had not thought about putting a sweet potato or quinoa in chili before, but I saw both used in two different chili recipes online when I was doing a little researching, and being the daring person that I am, I decided to use both. Also, the bell peppers I used were orange so the finished chili looked quite beautiful and delicious with the bright orange of the peppers and sweet potato chunks. There were numerous compliments on the chili.

Chili is the perfect food for the crockpot. You can cook the chili on low over night or while you are at work or on high for a few hours earlier in the day and serve nice and hot for dinner.

When the chili is served, you can add more sea salt to taste and/or top with your favorite chili toppings. I like putting chili on a cup of brown rice and topping with a sprinkle of vegan cheese. Enjoy!

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