3 Bean And Sweet Potato Vegetarian Chili

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 (8 ounce) package babybella mushrooms (or any mushroom of your choice)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon aleppo pepper (or to taste) or 1/4 teaspoon hot red pepper flakes (or to taste)
• 1 (15 ounce) can garbanzo beans (chickpeas)
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can diced tomatoes
• 1/2 teaspoon salt
• 3 small sweet potatoes, peeled and diced
• 1/2 cup organic frozen corn kernels
• 1 -2 Hass avocado
• 1 large bunch fresh cilantro, chopped

1. Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes.
2. Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes.
3. Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes.
4. Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes.
5. Top with sliced avocado and cilantro before serving.

extra virgin olive oil, onion, garlic, mushrooms, chili powder, ground cumin, ground coriander, aleppo pepper, garbanzo beans, kidney beans, black beans, tomatoes, salt, sweet potatoes, corn kernels, avocado, fresh cilantro

Taken from www.food.com/recipe/3-bean-and-sweet-potato-vegetarian-chili-524195 (may not work)