Recipe: Easy Sweet Potato Chili – Vegan, Whole Food Plant-Based

Ingredients

• 1 can (28 oz) diced or crushed tomatoes with liquid (or about 2.5 cups freshly diced tomatoes + 1 cup water)
• 1 can (19 oz) black beans drained and rinsed (or 2 cups cooked black beans)
• 1 can (19 oz) mixed beans drained and rinsed (or 2 cups cooked beans of your choice)
• 1 diced red onion
• 1 diced red pepper
• 1 cubed sweet potato
• 1 chopped carrot
• 1/2 cup bulgur (optional-see note)
• 2 slices pickled jalapeño, finely chopped (optional-see note)
• 3 tbsp chili powder
• 1 tbsp cumin
• 2 cups water (see note)

Directions

1. Place all ingredients in a large pot and mix thoroughly.
2. Warm over medium-high heat on the stovetop until it starts to boil.
3. Reduce heat to medium-low, cover, and simmer for 20-30 minutes until the sweet potato and carrots are cooked through.
4. Stir occasionally and add more water as desired.
5. Enjoy!

Notes

• Use any canned or cooked beans you prefer.
• Bulgur adds a bit of texture to the chili, but it can be omitted.
• Add more or less jalapeño, based on your taste preferences. I recommend starting with less and adding more if desired – taste as you go.
• We use about 2 cups of water in this recipe. We prefer our chili to be quite thick so that we can use it as a burrito or taco filling. Add more water to achieve your desired consistency.

Serving Suggestions

We enjoy this chili:
• with a side of broccoli
• with some riced cauliflower mixed in
• over a bed of greens
• as a taco or burrito filling