sweet potato chili

November 15, 2011

vegan sweet potato chili recipe vegan gluten free

this is an absolute winter favorite at our house. the addition of sweet potatoes makes this dish not only extra hearty, but healthy too! the flavors of fall just seem to warm you up from the inside out. enjoy! *v= vegan | g= gluten free

sweet potato chili

ingredients:

– 1 onion, chopped
– 3 red bell peppers, chopped
– 4 cloves of garlic, minced
– 2 tbs olive oil
– 2 cans of crushed tomatoes
– 4 sweet potatoes, chopped into 1/4″ pieces
– 1 can black beans
– 5-6 cups water
– 1 tbs cumin
– 2 tbs chili powder
– dash of ground cloves
– 1 tsp cardamom
– salt and pepper to taste
optional: top with avocado and sour cream

directions:

1) heat oil in a large stock pot and saute onions, peppers and garlic until onion is translucent (about 5-7 minutes).

2) add all of the spices and cook for about another 3 minutes.

3) add the water, tomatoes, sweet potatoes and black beans and bring to boil. reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes. serve with sliced avocado and sour cream, and enjoy!

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5 comments

comments

  • It’s sweet potato chili tonight! (Thank you)

  • yum! Tweeting about this one!!

  • You know, I’ve made this several times and it’s always a hit. For variety, I sometimes put in some Turkey kielbasa too.

  • I pinned this recipe quite awhile ago (apparently 35 weeks ago, according to Pinterest), and I finally got around to making it this week. My 13 month old daughter and I LOVE it (my husband refuses to eat anything without meat, but he did try it and admitted it was good). We’ve been eating it all week for lunch and dinner. Just for fun, I added a cup of pumpkin puree I had in the fridge that I needed to use up, and it is yummy. Exactly what you want from a chili in October. Great recipe! Thanks!

  • Deborah | December 18, 2012

    Thank you for the recipe… I am going to try it this week. What size can of crushed tomatoes do you use? Small or 32 oz?
    Thank you again!

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