3 Bean And Sweet Potato Vegetarian Chili - cooking recipe

Ingredients

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

Preparation

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