Sweet Potato Chili
Easy and delicious Vegan Sweet Potato Chili Recipe!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 1 green pepper medium, chopped into small pieces
- 2 sweet potatoes medium, peeled and diced into 1/2 inch cubes
- 4 cloves garlic pressed (or finely minced)
- 3 cups vegetable broth
- 15 ounces tomato sauce can
- 15 ounces diced tomatoes can
- 30 ounces beans canned, drained and rinsed (I used kidney beans and cannellini beans but black beans would also work well!)
- 1 tablespoon baking cocoa
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
Instructions
- In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion, sweet potato, and pepper and cook for about 5 minutes, stirring frequently.
- Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
- Mix in the remaining ingredients, increase heat, and bring to a boil.
- Reduce the heat to a simmer and cook for 25 minutes or until the sweet potato is cooked through and fork tender.
- Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc.
- ENJOY!
Nutrition
Calories: 302kcal | Carbohydrates: 54g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1596mg | Potassium: 1351mg | Fiber: 12g | Sugar: 23g | Vitamin A: 17325IU | Vitamin C: 75mg | Calcium: 132mg | Iron: 5mg
