Vegan Black Bean and Sweet Potato Chili

Caitlyn's chilly Christmas Eve feast, an egg croissant sandwich w/ black bean chili.

​Recipe:
5-6 Serving Size
Ingredients:
15 ounces of black beans 
2 Medium sweet potatoes, diced 
1 jalapeno, diced
Half a red or yellow onion, chopped
4 garlic cloves, minced 
1 whole shallot, diced
Handful cilantro
1-2 medium carrot, chopped
1/2 medium zucchini, chopped
4 Crimini mushrooms, chopped
1 cup broccoli, chopped
1-2 avocados, sliced
2 celery stalks, diced
1 medium tomato, diced
​1 cup of pepper, chopped
1 tablespoon chili Powder
1/2 tsp of garlic powder, red chili pepper flake, paprika, grated or ground ginger, chipotle, paprika, sage, Himalayan salt, black pepper, minced onion &cayenne
1 tablespoon of lime or lemon juice (about half a lime)
2 handfuls of spinach
​1/4 cup green onion chopped
1 tablespoon hot sauce* (we enjoy O' Brother that's hot! I like the jalapeno mildly spicy, but Joe enjoys the Habanero.)
1 tablespoon apple cider vinegar
2 tablespoons liquid aminos (can be substituted for tamari or low-sodium soy sauce)
optional: if on hand use broccoli stem to help build the vegetable broth

​Instructions:
1. To begin, add 5 cups of water to a large pot, and once brought to a boil add liquid aminos, apple cider vinegar, and Himalayan salt. Stir until combined.
2. Next, add broccoli stem, celery stalks (chopped), shallot, garlic, and onion. Build flavor until the aroma sets in the room, roughly about 5 minutes. 
3. Then, add the sweet potatoes and spices. Combine and add the black beans. Allow the chili to cook for about 20 minutes.
4. Lastly, throw in the vegetables! Remember to take out the broccoli stem before doing this, and that the vegetables should only be cooked for roughly 5 minutes.
5. Serve with avocado garnished on top, green onion, spinach and cilantro along with w/e hot sauce you desire additionally. Use the other half of the lime to slice into 4 pieces and set aside for any additional additive options. Enjoy!

Tips:

• Organic whole-milk plain yogurt is a nice topping, and if you are a vegetarian an organic cheese might also go nicely on top.
• You can buy vegetable broth instead of making it.
• I like to add my vegetables in waves. I find that they all have a different cooking point that I enjoy them at. Thus, carrots and zucchini are the first for me to add, following with jalapenos and tomato, and then broccoli, mushrooms, and pepper last.

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