Description
This vegan sweet potato chili is my absolute favorite recipe. It’s easy to make, deliciously hearty and so satisfying. Serve it with rice or corn bread, if you like.
Ingredients
Scale
- 1 onion
- 2 garlic cloves
- 1/2 chili ((optional))
- 1 carrot
- 1 sweet potato
- 2 bell peppers
- 2 cans tomatoes, diced
- 3/4 cup vegetable broth
- 1 can kidney beans
- 1 can white beans
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne
- 1–2 tsp cocoa, unsweetened
- 1 tsp salt
- 1/4 tsp ground pepper
Instructions
- Dice the onion, mince garlic and chili. Peel the carrot and sweet potato and dice. Also dice the bell pepper.
- Heat a bit of water (2-4 tbsp) in a large pot and sauté the onion and garlic for 1-2 min. Add diced peppers, chili and carrots and cook for about 10 min. Stir in between and add more water, if needed.
- Stir in the tomatoes, cumin, paprika, cayenne and broth and bring to boil. Add the sweet potato and simmer covered for 15 min. Stir from time to time.
- Wash and rinse the beans and add them together with the cocoa, salt and pepper to the pot. Cook for 16-20 more mins.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: dinner, lunch
- Cuisine: mexican