Sweet Potato Chili
Serves 8
15 mins prep
70 mins cook
85 mins total
A hearty and comforting vegan sweet potato chili that's packed with flavors and nutrients. This dish includes roasted sweet potatoes, kidney beans, and a variety of spices, making it perfect for a satisfying meal. Suitable for a crowd with a serving size of 8, it's not only gluten-free but also easy to prepare. Top it off with avocado slices and plant-based yogurt for extra flavor.
0 servings
1: Preheat the oven to 400°F. 2: Place the sweet potato chunks on a sheet pan. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of cinnamon, cumin, salt, and pepper. Toss to coat evenly and roast for 40 minutes, until very tender. 3: In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes. Season with the remaining cinnamon, cumin, salt, pepper, and 1 teaspoon of chili powder. 4: Roughly chop the cilantro stalks and stir them into the sautéed vegetables. Add half of the chopped jalapeño peppers and stir, saving the remaining peppers for garnish. 5: Add the kidney beans, canned tomatoes, and 3.5 cups of water to the pot. Bring to a simmer and cook for 25-30 minutes, stirring occasionally, until the chili thickens and smells fragrant. 6: While the chili simmers, cook the quinoa according to package instructions. 7: Once the chili is done, stir in the roasted sweet potatoes and half of the cilantro leaves. 8: Serve the chili over a bed of cooked quinoa and garnish with avocado slices, plant-based yogurt or sour cream, extra cilantro leaves, and the remaining jalapeño pepper.

