So, I was craving some chili the other day but, I am going to be honest, I have never made chili. Growing up, I really didn't like beans, at all. I went to South Africa when I was a 14 and we were told not to refuse food, because it could be seen as offensive. One of the dishes included beans, which of course I didn't want. So I ate around it and instead of asking for seconds, I just stayed away from the amazing food that I just ate. It was good, but beans really have never been my thing. I didn't get used to beans until I became vegetarian in 2014. Some problems you just have to get over. It's funny the things that remind you of life events, even when they are completely different.
So that being said, if you are a serious chili eater (you know, the kind of person who thinks it isn't chili without x ingredient) this recipe may or may not make you mad. Whether or not you are this person I can tell you now, this was some good chili!! It is filled with so much delicious stuff. It is so good for you, so you don't even have to feel bad about eating it. There is no tofu or meat substitute, just plant-based goodness.
While making this recipe, I used Korean sweet potato instead of a regular sweet potato. When I went to the store, I thought I grabbed a purple sweet potato, but when I cut into it it was white! You can imagine how surprised I was after that. In my opinion, the Korean sweet potato was a little milder than the regular sweet potato. It is a little less sweet, so if you don't like sweetness in your chili this is a good alternative. It is worth saying that a regular sweet potato is amazing in this chili recipe, so go ahead and try it. I also forgot the green pepper, so feel free to add that as well. this recipe does not have a green pepper in it.
1 medium onion (diced)
1/2 cup shiitake mushrooms ( sliced)
1/4 cup bella mushrooms ( sliced)
1 large can of black beans ( or 2 regular sized cans)
1 sweet potato (diced)
1 kale stalks (chopped)
1 can of tomato paste
3 tbsp chili powder
1 garlic clove
red pepper flakes (to taste)
sprinkle of salt
1 tbsp hot sauce
3 cups of water
Your choice of vegan butter
Saute the mushrooms and onions in the the butter until onions are translucent.
Add the sweet potato to the sauteing mushrooms and onions and let cook for 10 mins. Stir occasionally.
Add tomato paste and black beans. Stir until well mixed and let cook for 5 mins.
Add the kale and water to the chili and stir again.
Add the seasonings, garlic, and hot sauce to mixture. Stir until well mixed.
Let cook for 20-30 mins covered on low. Stir occasionally. The chili will thicken up and once that happens, enjoy you some good chili!