Hearty Three Bean Chili with Sweet Potato
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- Oil (for frying)
- 400ml crushed tomatoes
- 200-250ml water
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp onion powder
- 1 tsp oregano
- Salt and pepper (to taste)
- Pinch of brown sugar
- Splash of soy sauce
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can white beans, drained and rinsed
- Optional: boiled sweet potato or red lentils
In a large pot, heat some oil and fry the minced garlic cloves and diced red bell pepper until golden brown.
Add the crushed tomatoes, water, smoked paprika, chili powder, ground cumin, onion powder, oregano, salt, pepper, brown sugar, and a splash of soy sauce. Let the mixture simmer for about 10 minutes.
Add the drained and rinsed black beans, chickpeas, and white beans to the pot. Continue to simmer for another 15 minutes.
Optionally, add boiled sweet potato or red lentils to make the chili heartier.
Taste and adjust the seasoning according to your preference.
Serve the chili with bread, rice, salad, tofu, or enjoy it as it is.