Sweet Potato Chili
This hearty vegan sweet potato chili is a cozy and nutritious bowl of comfort, perfect for meal prep or a satisfying weeknight dinner. Packed with three types of legumes and vibrant vegetables, this one-pot wonder features a rich blend of smoky spices. Customize your bowl with creamy toppings like avocado and vegan sour cream for the perfect flavor balance.
Instructions
- 1
Heat the vegetable oil (1 tbsp) in a large pot over high heat. Add the chopped onion (1) and sauté until golden.
- 2
Stir in the minced cloves (4 garlic), ground cumin (1 tbsp), chili powder (1 tbsp), dried oregano (2 tsp), smoked paprika powder (1 tsp), and ground black pepper (0.25 tsp). Cook for 1 to 2 minutes more.
- 3
Add tomato paste (2 tbsp) and cook for 1 minute to toast the paste, stirring constantly.
- 4
Deglaze the pot by adding crushed tomatoes (3 cup), water (2 cup), black beans (1.5 cup), kidney beans (1.5 cup), brown cooked lentils (1.5 cup), crushed bouillon cube (2 vegetable), potato (1 sweet), and bell pepper (1 red).
- 5
Bring the mixture to a boil, then reduce heat and simmer partially covered for 30 minutes, stirring every 5 to 10 minutes.
- 6
For a thicker consistency, remove the lid for the last few minutes. Stir in the corn frozen (0.75 cup) and heat through.
- 7
Serve the hot chili topped with avocado (1), pickled red onions (0.25 cup), vegan sour cream (0.5 cup), and jalapeno (1). Garnish with fresh cilantro (1), lime (1), and a tortilla chips (1 handful).
Nutrition Facts
Per portion