Sweet Potato and Three Bean Chili with Cous Cous
2 sweet potatoes (peeled and cubed)
1 zucchini (sliced, i use a crinkle cutter)
2 cups crimini mushrooms (sliced)
1 red bell pepper (diced)
1 yellow onion (chopped)
5 garlic cloves (chopped)
3 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp ground coriander
3 tsp smoked paprika
3 tsp cumin powder
1tsp sea salt
2 tsp oregano
1/2 tsp red chili pepper flakes
1 bay leaf
42.5 oz diced tomatoes in juice
1 quart filtered water
1 can kidney beans
1 can pinto beans
1 can black beans
6oz tomato paste
2 cups pre-cooked couscous or 1 cup dry couscous (you could use quinoa for gluten free recipe here)
Salt and pepper to taste
Heat dutch oven or large pot over med-high heat, add olive oil and cumin seeds. Once oil is heated add the onion and garlic and cook until translucent
Add coriander, paprika, sea salt, red chili pepper flakes, cumin powder, and oregano
Stir in mushrooms, red bell pepper, sweet potatoes and zucchini let cook for 3 minutes.
Add diced tomato in juice and 1 quart of water, plus bay leaf. Allow to come to a boil and then lower to a simmer (*add couscous or quinoa here if not already precooked) add the beans and tomato paste. Stir and place lid on top to simmer and slightly reduce for 10 minutes.
Stir in cooked couscous or quinoa if you already have it pre-cooked. *Otherwise add the uncooked couscous or quinoa when you lower to a simmer in the step above.
Season to taste with salt and pepper.
Let cool and serve. We garnished our bowls with cilantro and avocado.