Servings: 8
Equipment
- Dutch Oven
- Chef's Knife
- Cutting Board
Ingredients
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 sweet potato, cubed
- 3 celery stalks, sliced
- 2 carrots, sliced
- 2 red bell peppers, chopped
- 2 TBSP hot chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp salt and pepper
- 2 TBSP unsweetened raw cacao powder
- 28 oz canned diced tomatoes
- 1 C water or vegetable broth
- 1/4 C tomato paste
- 4 oz chipotle peppers in adobo sauce, chopped skip if you do not like smoky/spicy flavors
- 1 TBSP balsamic vinegar
- 1 TBSP soy sauce or liquid aminos
- 14 oz can kidney beans, rinsed and drained
- 14 oz can pinto beans, rinsed and drained
- 14 oz can black beans, rinsed and drained
- 1 C yellow sweet corn
- 1 lime, juiced
- 1 TBSP maple syrup
- 1 TBSP sriracha optional
- 2 C baby spinach, roughly chopped
- 1/2 bunch cilantro, chopped
- 1 C fresh cherry tomatoes, halved
To Serve
- sliced avocado
- vegan greek yogurt or sour cream
- crispy chickpeas
- fresh cilantro
Instructions
- Heat 1 TBSP olive oil or water in a large Dutch oven over low heat. Add in onion and garlic and sauté until fragrant. Add in sweet potatoes, carrots, and celery and sauté for 5 minutes. Add in bell peppers and sauté for another 2-3 minutes.
- Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.
- Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.
- Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice.
- Serve hot topped with recommended toppings.
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