Vegan Chili

Ingredients

1 tablespoon coconut oil (for water saute)

1 onion, chopped

2 garlic cloves, minced

1 large sweet potato diced (peeled if desired but not necessary) 

1 large red bell pepper, seeds removed & chopped

1 large yellow bell pepper, seeds removed & chopped

2 cups mushrooms, cut into cubes (shiitake or cremini preferably)

2 -4 tablespoons chili powder (depending on how much you like chili flavor)

1 tablespoon smoked paprika

1 tablespoon turmeric

1 tablespoon cumin

1 can black beans

1 can kidney beans

1 can chickpeas

2 cans (28 oz.) crushed red tomatoes

2 tablespoons of tomato paste

Crushed red or cayenne pepper for desired spiciness level

Salt and pepper to taste

Preparation

Heat the coconut oil over medium heat in a large pot (large enough to hold all ingredients)

Add onion, and cook until softened, about 5 minutes. 

Add in garlic, sweet potato, bell peppers, and mushrooms, cook for another 2 – 3 minutes. 

Add curry spices (other than salt, pepper, and cayenne/crushed red pepper) and cook for 1 minute or until fragrant. 

Add in the crushed tomatoes and beans. 

Bring to a boil, reduce heat, cover and simmer for 15 – 20 minutes.

Add salt, pepper, and cayenne/crushed red pepper to taste.

Serve alone or over your favorite rice!