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RECIPES: VEGAN MAINS

SWEET POTATO CHIPOTLE CHILI

January 21, 2019 by Renee Tavoularis

SWEET POTATO CHIPOTLE CHILI

Perfect for a chilly winter evening, this plant-based chili recipe features sweet potatoes, three types of protein-packed beans, and chipotle peppers for a bit of heat.

SERVES 6 - 8
1 HOUR
VEGAN
GLUTEN-FREE

Ingredients

2 tablespoons light oil (such as avocado oil or olive oil)
1 small yellow onion, diced
1 garlic clove, minced
1 medium red bell pepper, seeds removed and diced
2 cups diced peeled and diced sweet potato
1 tablespoon tomato paste
1 teaspoon black pepper
1 teaspoon cumin powder
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ chipotle pepper, diced
¼ teaspoon cinnamon
1 tablespoon adobo sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
28 ounces diced tomatoes
2 cups water or vegetable stock
Sea salt. to taste
Chopped chives for serving 

Instructions

  • In a large pot, heat the oil over medium heat. Once hot, add the onion and cook for 5 minutes. After 5 minutes, add the garlic and cook for an additional minute.
  • Add the bell pepper and the sweet potato. Cook for 10 minutes before adding the tomato paste, black pepper, cumin, chili powder, cayenne, chipotle pepper, cinnamon and adobo sauce. Stir well to combine and cook for another 5 minutes.
  • Pour the black beans, cannellini beans and kidney beans into the pot and stir before adding the tomatoes and water (or vegetable stock). Bring to a low boil and then reduce the heat to low.
  • Simmer the chili for 45 minutes or until slightly thickened. Season with sea salt to taste.
  • Garnish with chopped chives and serve.

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