Three Bean Chili

We love soup, which is why two years ago I started “Soup Sundays”. Every Sunday from mid December until March we have soup for dinner. Sounds crazy I know, but it really helps with my menu planning to know what we will be eating at least once a week, plus there are infinite possibilities when it comes to mustering up your soup recipes!

Chili usually is made without broth or water since the juices from the meat is what tends to make up the stock. Since my recipe is vegetarian though I use vegetable broth as a base which technically moves this over to the Soup category, but I still refer to it as chili in my Soup Sunday collection. I made this chili this past weekend and spooned it on top of a baked potato and it was so yummy!

Ingredients

• Sweet potato (3)
• Celery stalks (5)
• 2 TBS olive oil
• 32 oz vegetable broth
• 1 (14) can fire roasted tomato plus juices
• 1 (15oz) can corn
• 1 (15oz) can red kidney beans (drained & rinsed)
• 1 (15oz) can black beans (drained & rinsed)
• 1 (15oz) can cannellini beans (drained & rinsed)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 TBS Trader Joes Chili Lime seasoning

Directions

• I cook all my soups in my dutch oven so if you have one I would recommend that, otherwise any of your heavy bottomed pan will work
• Add your olive oil to your pan and set to medium. Peel your sweet potatoes and cut them into cubes then add them into the oil, cut the celery and add that to the sweet potatoes. Cook for 10 minutes until sweet potato begin to feel tender.
• Add the vegetable broth and tomatoes and bring to a boil
• Reduce to a simmer and add in the corn and beans along with the spices, cook for an additional 10 minutes

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• Serve over a baked potato or with some cornbread and top with some guacamole and cheddar cheese!