Vegan Sweet Potato Chili
Try this Vegan Sweet Potato Chili recipe, or contribute your own.
Try this Vegan Sweet Potato Chili recipe, or contribute your own.
- pinch of salt
- 1 tablespoon tamari
- 1/4 tsp oregano
- 1 small onion diced
- 1/4 tsp cumin
- 1 medium red pepper chopped
- 1/4 tsp chili powder
- 1 tsp sriracha
- avocado slices
- handful of cilantro chopped
- 2 teaspoons grapeseed or coconut oil
- 1 zucchini cubed
- 1 medium sweet potato cut in 1/4 inch cubes
- 2-3 large garlic cloves minced
- 28 oz crushed (diced or stewed are fine too) tomatoes organic if possible
- 1 can black beans (i used eden's organic/no salt)
- 1 can pinto beans (i used eden's organic/no salt)
- 1 cup beyond beef
- 1/4 cup coffee
- 1/8 tsp smoked paprika
- daiya shredded cheddar
- Carbohydrate 189.39797914385 g
- Cholesterol 0 mg
- Fat 35.0533354233621 g
- Fiber 64.6474763080353 g
- Protein 54.1676037517264 g
- Saturated Fat 5.47551228953053 g
- Serving Size 1 1 recipe (2120g)
- Sodium 2275.52988967388 mg
- Sugar 124.750502835814 g
- Trans Fat 3.30220667976454 g
- Calories 1240 calories
Step-by-step
- Heat a large sauce pan to medium heat and add oil.
- Once oil heats up, add onion and salt and saute until translucent.
- Add red pepper and zucchini and continue to saute.
- Deglaze pan with tamari.
- Add sweet potato, garlic and another pinch of salt and saute for another minute or two.
- Pour can of tomatoes into the pot along with the beans, Beyond Beef, coffee, sriracha, cumin, oregano, smoked paprika and chili powder.
- Allow to cook at a low boil for 3 - 5 minutes and then turn down to a simmer for another 30 - 45 minutes or until the sweet potatoes are cooked through.
- Add hot sauce and salt to taste.
My Unexpected Culinary Adventure: Vegan Sweet Potato Chili
As a busy working mom, finding time to cook healthy and delicious meals can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present demand for dinner, pronto! So, when I stumbled upon this Vegan Sweet Potato Chili recipe, I was initially hesitant. Vegan? Chili? My family, notoriously picky eaters, seemed unlikely candidates for a culinary adventure into the plant-based world. But desperation, as they say, is the mother of invention (and sometimes, surprisingly delicious meals!).
I’ll admit, my initial foray into vegan cooking was somewhat… rocky. Remember that disastrous tofu scramble that resembled nothing more than a beige, rubbery blob? Yeah, that was a low point. But this chili recipe was different. The vibrant colors of the sweet potatoes, red peppers, and cilantro promised a more exciting culinary outcome. The aroma alone, as it simmered on the stove, filled our kitchen with a comforting warmth, a welcome contrast to the usual chaos of our evenings. And the best part? My kids actually loved it! They devoured bowls upon bowls of this hearty chili, completely oblivious to its vegan status. Victory!
What surprised me most was the depth of flavor this chili possessed. The sweet potatoes added a subtle sweetness that balanced perfectly with the spiciness of the chili powder and sriracha. The Beyond Beef provided a satisfying texture and hearty feel, mimicking the ground beef in a traditional chili without compromising on the vegan element. And the coffee? I'll admit, that was an ingredient that I was initially skeptical about, but its subtle, almost undetectable presence added a unique dimension to the overall flavor profile. This recipe taught me a valuable lesson in the power of unexpected ingredient combinations and the endless possibilities of plant-based cooking.
Beyond the Bowl: More Than Just a Meal
This chili quickly became a staple in our family's weekly rotation. It's incredibly versatile; we've enjoyed it with cornbread, over rice, or even as a filling for baked potatoes. The leftovers are just as delicious the next day, making it a perfect meal-prep option for busy weeknights. Beyond its convenience, this chili has opened up a whole new world of culinary possibilities for me. It sparked my interest in exploring other vegan recipes, encouraging me to experiment with different ingredients and flavor combinations. I've even started incorporating more vegetables into our regular meals, inspired by the abundance of fresh produce in this chili.
A Taste of Success (and Simplicity)
This Vegan Sweet Potato Chili is more than just a recipe; it's a testament to the power of simple ingredients and unexpected culinary adventures. It’s a reminder that healthy, delicious meals don't have to be complicated or time-consuming. It’s a dish that brought my family together, sparked a renewed interest in cooking, and proved that even the pickiest eaters can embrace a plant-based meal—especially when it's this flavorful and satisfying.
Tips and Variations:
- Feel free to adjust the spice level to your preference by adding more or less sriracha and chili powder.
- For a thicker chili, mash some of the sweet potatoes before adding them to the pot.
- Experiment with different beans! Kidney beans, black-eyed peas, or chickpeas would all be delicious additions.
- Garnish with your favorite toppings, such as avocado, sour cream (vegan, of course!), or shredded cheese (vegan, again!).
So, if you're looking for a hearty, flavorful, and surprisingly easy vegan chili recipe, give this one a try. You might just be surprised at how much your family enjoys it—and how much you enjoy the simplicity and deliciousness of a vegan meal.
