Food, Lunch & Dinner, Recipe

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

Easy Sweet Potato Chili - Vegan, Whole Food Plant-Based


By: Meg Gray
Plant Fit Meg

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

This recipe is featured in my ‘Simple Whole Food Plant-Based Batch Cooking’ blog post and video.

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