Hearty Vegan Sweet Potato Chili
This sweet potato chili is an hearty and satisfying vegan chili which is full of flavour. Top with cilantro, avocado and lime juice for the ultimate experience.
Servings 4 people
Calories 204kcal
Ingredients
- 2 tablespoon olive oil
- ½ large yellow onion diced
- 4 crimini mushrooms sliced
- 2 cloves garlic finely diced
- 2 medium carrots peeled and diced
- ½ large sweet potato peeled and cubed into 1 inch pieces
- 2 celery stalks diced
- 1 small yellow pepper diced
- 1 cup cauliflower florets
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ - ½ teaspoon chili flakes
- 4 cups organic diced tomatoes
- 3 tablespoon organic tomato paste
- 1 ⅓ cups vegetable broth
- 1 can (398 ml) kidney beans drained
- 1 can (398 ml) black Beans drained
- 1 can (398 ml) pinto Beans drained
- Salt and pepper to taste
For Serving (optional)
- fresh cilantro
- diced avocado
- fresh lime juice
Instructions
- In a large sauce pot heat the olive oil over medium. Add the onion and cook, stirring occasionally until the onions have begun to soften (about 5 minutes). Add in the mushrooms and cook until browned and softened.
- Add the garlic, carrot, sweet potato, diced celery, cauliflower and yellow pepper and continue to cook over medium heat until the vegetables become slightly tender, about 10 minutes.
- Once the vegetables are slightly tender, stir in the chili powder, cumin and chili flakes until fragrant. Add the diced tomatoes, tomato paste, vegetable broth and stir to combine. Cover and simmer for 30 minutes, or until the water has reduced and the chili has thickened.
- Add the canned beans [add as much or as little as you like; I prefer my chili to be thick and thus as add the full amount of beans noted above] and stir to incorporate.
- Using an immersion blender, blend a small portion of the chili (just a few quick pulses); this will help to thicken up the chili. If you don't have an immersion blender, take approx 2 cups of the chili and place it in a blender with a vented top and carefully blend until well blended—add it back to your chili pot and mix until incorporated. Season with salt and pepper to taste.
- Serve immediately with a squeeze of fresh lime juice, diced avocado and chopped cilantro.
Notes
Substitutions and Adjustments: If you find the chili is too thick for your liking, add a more water to the mixture (approx ½ cup); you may need to adjust your seasonings thereafter. Again, feel free to exchange the sweet potato with Yukon Gold or red potato.
Storage: This recipe makes a fair amount of chili and should keep in the fridge for up to 3 days covered in an airtight container. You can also freeze this recipe in freezer safe container for up to a month, just make sure to let it cool to room temperature beforehand.
Nutrition
Calories: 204kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 883mg | Potassium: 1142mg | Fiber: 7g | Sugar: 13g | Vitamin A: 12476IU | Vitamin C: 78mg | Calcium: 137mg | Iron: 4mg
