Sweet Potato Chili
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Bowls
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 5 cups of vegetable broth (store bought or home-made)
- 2 cups black beans or 1 can
- 2 cups kidney beans or 1 can
- 2 cups pinto beans or 1 can
- 1 large 796ml can organic diced tomatoes
- 1 156ml can of organic tomato paste
- 1 onion diced
- 1 cup corn fresh or frozen
- 2 large sweet potatoes, peeled and diced
- 4 garlic cloves minced
- 1 tbsp chili powder
- 1tbsp cumin
- 1 tsp smoked paprika
- 2 tbsp oil (I used olive oil)
- Salt and pepper to taste
Instructions
- If using dried beans for the recipe soak them overnight. Boil them for about 10 minutes in the morning.
- Add oil to a large pot. Sautee onion on medium-high heat until translucent.
- Add spices to the onions to release the flavours. Do not burn.
- Add remaining ingredients.
- Reduce heat to low and simmer for about 2 hours covered stirring every once in a while.
- For the last 1/2 hour cook uncovered.
- Season again to taste
- Serve with vegan sour cream, sliced avocado, jalapeno and cilantro.
Find it online: https://susancooksvegan.com/sweet-potato-chilli/