I’ve finally gotten some time to share another favorite fall recipe. This sweet potato chili is perfect on rainy days, although I admit to even making it in Summer. It really is so good and addictive. With all the savory and filling flavors, this chili is bound to go over well even with non-vegan family and friends. As an added bonus, this is a one pot dish!
3 medium sweet potatoes, peeled & chopped
3 small carrots, peeled and chopped
3 mini sweet peppers (or 1 bell pepper), chopped
1/4 red onion, diced
3 baby Bella mushrooms, chopped
1 cup baby spinach, chopped thinly
2 tbsp chili powder
2 tsp cumin powder
2 cloves garlic, minced
1 thumb ginger, peeled & minced
2 tbsp tomato paste
1 15oz can organic black beans, rinsed well
1 15oz can organic red kidney beans, rinsed well
1 14oz can diced tomatoes
2-3 cups of water
3 tbsp water
In a large pot, add your tomato paste, 3 tbsp water, red onion, spinach, garlic and ginger. Sauté on medium until the onion is slightly softened (about 3-4 minutes).
Add 2 cups of water, the full can of diced tomatoes , sweet potatoes, carrots, peppers, mushrooms, chili powder and cumin. Boil for 10 minutes, stirring occasionally.
Add the beans. If you need another cup of water, add that now. Boil on medium for an additional 20-25 minutes, stirring occasionally, until sweet potatoes and carrots are soft.
This chili holds well in the fridge for 3-4 days and can actually even taste better as a leftover!
Tip- I love to drop a half an avocado in my bowl of chili while it’s really hot. When it cools, you’ll have a super soft and creamy avo. Better than crackers, I think! (My kids prefer the crackers.) It’s also great with blue corn chips.