Dinner, Food, Vegan / February 2, 2017

Sweet Potato Chili (3 bean) – Vegan

Whoa. That’s all I could think when I took the first bite of this sweet potato chili. The idea for this chili came to me out of nowhere while I was cleaning up a mess from a previous recipe. All week long I’ve been thinking “Okay, it’s about time for some fall recipes”. What’s more fall than Chili and soups?

Tbh, I have never been much of a chili kind of gal; usually because it’s full of beans and beans are something I just don’t care too much for. BUT, every now and then I try to be more “adventurous” and try things I normally wouldn’t care for. This chili just so happened to be one of those things. Well, since I said f*** it I also told myself, this chili has to be DAMN good if you’re going to eat it.

Thinking long and hard about it, and ding. 3 bean sweet potato chili… I knew I was on to something.

sweet potato chili

I know the ingredient list is long but it makes for an amazing chili! Don’t be afraid to play with your spices. The flavors in this chili are slightly complex. Not in a bad way, in a hm “what is that?” “IT WORKS!” kind of way. The chili is super hearty and satisfying, perfect for a vegan dinner any night of the week.

sweet potato chili

I serve my chili with a dollop of my 5 ingredient vegan sour cream. It is divine! Along with my pumpkin maple cornbread you will have one amazingly satisfying plant-based meal that ANY body will adore!

3 BEAN SWEET POTATO CHILI

Created by Wildsunflowerchef

  • Prep Time: 20m
  • Cook Time: 2h
  • Total Time: 2h 20m
    Serves: 6

Ingredients:

  • 1/2 large onion, diced
  • 1 Anaheim Pepper, diced
  • 1 medium sweet potato, small cubed
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 1 tablespoon cacao powder or unsweetened cocoa powder
  • 2 tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1 tablespoon salt
  • 2 14oz cans of diced tomato
  • 1 150z can kidney beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 15oz can black beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1/2 cup frozen corn kernels

Instructions:

1. In a heavy bottom dutch oven add your oil and onions, bell pepper, Anaheim pepper, and sweet potato. Cook for 4-5 minutes or until onions are slightly translucent, add your garlic and cook for an additional 1-2 minutes.

2. At this time add your chili powder, cumin, cacao powder, s & p, and cinnamon. Cook for 1-2 minutes, then add in your diced tomatoes, beans and cover with vegetable broth.

3. Cook over medium heat for two hours. In the last 5-10 minutes add in the frozen corn and adjust any seasonings.

I serve this recipe with a dollop my favorite vegan sour cream, chopped cilantro, and lime for squeezing.

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