Vegan Sweet Potato + Five Bean Chilli

Chili is a STAPLE in both our homes during the winter months, but we know a lot of you (including ourselves) have been looking for more ways to increase our vegetable intake while at the same time minimizing our meat + dairy consumption. This recipe does just that! The sweet potatoes provide a nutritious heartiness, and the combination of different beans provide the same flavor we know and love, but VEGAN! We should also mention this makes one big a$$ pot of chili- so be prepared! We love to freeze 3/4 of it in individual containers for easy lunches later on!

 

What you Need:

  • 1 tsp Olive oil
  • 1 full white onion (finely chopped)
  • 5 cloves garlic, pressed
  • 1 Large Sweet potato, diced
  • 1 Large Hot House Tomato, diced
  • 1 Red pepper, diced
  • 1 can White Beans
  • 1 can Black Beans
  • 1 can Chickpeas
  • 1 can Brown Beans in Tomato Sauce
  • 1 can Kidney Beans
  • Corn cut from two Cobs (or from one can)
  • 1 Tbsp Chilli Powder
  • 2 tsp Paprika
  • 2 tsp Cumin
  • Salt + Pepper to taste
  • Optional garnishes: Chopped Green Onion, Sliced Jalapeno, Cilantro, Guacamole

Method:

  1. In a large stockpot over Medium heat, sauté garlic and onion in olive oil
  2. Add in diced Sweet Potato
  3. Add in all beans, tomatoes and corn, combine thoroughly.
  4. Season with Chilli Powder, Paprika, Cumin and salt/pepper
  5. Reduce heat to low and cover.
  6. Ideally, let simmer on low for 1-3 hours. Flavour improves with each hour simmering! 
  7. Add diced Pepper just prior to serving.
  8. Ladle into bowls and garnish with desired toppings.
  9. Enjoy!

*Full disclosure- our families are meat lovers, but NOT tomato lovers!  So the Chili pictured above has ground Turkey added to it, and Tomatoes removed! *

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