Smoky Bean and Veggie Chili with Lime Tortilla Chips
This smoky bean and veggie chili is my absolute favorite chili. Especially when eaten with diced avocado and homemade lime tortilla chips.
There’s not much better than a hearty bowl of chili when it’s cool outside. Now, I’m not living where I used to live, where it’s snowing right now, but it’s still cool in the mornings and evenings! Hey, this bowl is still a necessity…
It’s whole-food, plant-based so lots of nourshing ingredients and full of flavor! Hearty but doesn’t weigh you down. Topped with some homemade, oil-free, lime tortilla chips and avocado? Oh my word. So perfect!
Yes, this takes me back to my hometown in the middle of all that snow…
The base of this chili is veggies. Of course! Caramelized garlic, onions, mushrooms, and zucchini provide that extra depth of flavor and nutrition that really sets the stage for some awesome flavor.
Sweet potato and sprouted beans give it that hearty and nourishing richness that’ll make you just want to savor each bite.
The other ingredient that just knocks it out of the park is Muir Glen’s fire roasted tomatoes. They’re spot on for this chili and actually taste like tomatoes.
The other things that’s so great about this recipe is that it is super versatile. Don’t have lentils? Throw in pinto beans. Don’t have sweet potato? Use carrots or winter squash. It can be spicy, as thick or thin as you want… it’s just so flexible in terms of ingredients.
Of course, there had to be some chips goin’ on here! When I want some tortilla chips, I make my own. It’s the best way to ensure that there are minimal ingredients, and use tortillas that are only made with the necessary ingredients of corn, lime, and salt.
These are oil-free and flavored with some lime juice, garlic powder, and salt. Then baked to crispy perfection.
As this week comes to a close, I’m reminded how time goes by fast. Really fast! We’ve got to make the most of every single day. Spend time with family and friends, love others, and don’t take anything for granted.
So make a big ole pot of this hearty chili and enjoy it with those you love.
WHAT TO REMEMBER WHEN NOT USING MEASUREMENTS:
- There is no “right” ratio of sweet potato to beans to mushrooms, etc. It really is all about how much you want. If you’re not sure? Start with about equal amounts of those main ingredients and add more of certain ones as you see fit.
- This goes the same with the spices. Everyone has different taste preferences, so the beauty about not using measurements and following strict guidelines is you can go light or heavy with any of the spices based on your preference. Your taste buds are key here!
- The thickness is very easy to adjust. Too thick? Add more water or broth. Too thin? Simply simmer long enough to evaporate some of that extra liquid.
- Onion, diced
- White or crimini mushrooms, sliced
- Zucchini, diced
- Fresh garlic, chopped
- Sweet potato, diced
- Black beans, sprouted or soaked 8 hours
- Lentils, sprouted or soaked 8 hours
- 28 oz canned diced or crushed roasted tomatoes
- No-salt vegetable broth or water, as needed
- Tomato paste, optional
- Chili powder
- Fresh cilantro
- Chipotle chili powder or cayenne pepper, optional
- Himalayan sea salt
- Corn torillas
- Lime, juiced
- Garlic powder
- Himalayan sea salt
- Fresh cilantro
- !For the chili
- In a dutch oven or large pot caramelize garlic, and equal parts onion, mushrooms, and zucchini on medium to medium-high. For my large pot this came out to be a few cloves of garlic, half of an onion, a handful of mushrooms, and one medium zucchini. Feel free to adjust amounts of each and use more or less if desired.
- Add diced sweet potato and beans, and cook for about 5 minutes. A good place to begin with is one large or two small potatoes, and about an equal amount of beans. Add more of one or both if you want it extra hearty and thick.
- Once these have slightly softened add the canned tomatoes, a spoonful or two of tomato paste (optional, for extra rich tomato flavor), and enough broth or water to just cover all of the ingredients.
- Stir in equal amounts of the chili powder, cumin, oregano, and cilantro, a good pinch of salt, and a sprinkle of chipotle chili or cayenne if you want extra heat. A good place to start with those first four spices is about 2 tablespoons each.
- Bring to a simmer, cover, and turn on low. Cook for about 30 minutes, or until the beans and sweet potato have broken down, and the chili has thickened to desired consistency. If it gets too thick before the beans and sweet potatoes are done, simply add more broth or water.
- Taste after about 15 or 20 minutes and add more spices of needed. Taste again before you serve for any last minute pinch of salt.
- Serve with diced avocado, your delicious chips, and extra fresh cilantro. Enjoy!
- !For the tortilla chips
- Cut the corn tortillas into desired size and shape. Lay out on a baking sheet and rub with enough lime juice to coat, and sprinkle with garlic powder and a pinch of salt. Bake on 400°F for 10-15 minutes or until golden brown, flipping once.
*For those that are new here, I’m focused on showing how to create recipes without measurements. Learning the “art of cooking.” Please, contact me if you have specific questions.
Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!
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