Sweet Potato Three Bean Chili - Plant Based

Day 2 on the FoN cleanse (Forks over KNives) and another stew.  Eventually after two weeks, hubbo wants something for his knife like a cauliflower or tofu steak.  Me?  I'm good.  I'm doing another big one because I have more time before work kicks back into full gear to be cooking.  Chopping can be somewhat time consuming but rewarding.  This one is easier because of all the cans.

Sweet Potato Three Bean Chili - Plant Based

Boil 4 cups water and pour over 1 c of dried mixed Mushrooms of your choice and set aside.

To a large dutch oven on low heat, DRY, start piling in.

1 large Sweet Potato diced into 1 cm cubes
2 c small baby new Potatoes because they were getting old (optional)
1 large stalk Celery, diced
1 large Carrot, diced
2 small Onions, minced
4-5 cloves Garlic, minced

1 T Cumin
1 t Cumin Seeds
1 t Tumeric (optional but it's so good for you)
1 T dried ground Coriander
1/2 T dried Chipotle Peppers
1/2 T Paprika
1 t Cayenne (but my younger complained it was spicy despite how little I added.... it was probably the Chipotle??)
1 t Thyme
4 sprigs Rosemary because my rosemary went crazy when i brought it into the house for the winter
2 T Black Pepper

2 large cans Diced or Whole Tomatoes, squash the whole ones.
1 can Black Beans, rinsed
1 can Red Kidney Beans rinsed
1 can White Kidney Beans/Cannellini beans, rinsed
1 can Corn, dump in completely.  Normally not alot of liquid but what there is sweet!

Pour in the Mushroom water through a seive.  Squeeze.  I like to leave a bit of water left to not get some of the finer particles.  Take the mushrooms and finely dice.  It gives a nice 'meaty' mouth feel and your kids won't complain about the mushrooms.

Cook over high heat until it boils and reduce to simmer for 2-3 hours. 


I ate with steamed Kale.  I didn't add the Kale to the pot because I didn't want to over cook it.  Add your desired heat with Red Chili Flakes.  I can't use hot sauce during January cleanse because of the salt and sugar.