Sweet Potato and Veggie Chili

Mmmmm chili… Im not sure that I have met many people who don’t like chili? Its definitely a filling and savory favorite for most. It’s not only delicious, it’s also pretty dang simple to make! You just throw it all in one pot (well sort of), you don’t have to worry about dirtying so many dishes and you only have one thing going on at a time. Less mess? Easy meal? Sign me up. This recipe is definitely in my go-to recipe arsenal.

There is usually enough for leftovers. If you’re into that sort of thing. We are a one time only leftover kind of family. We seem not to be able to eat the same dish more than twice. Call us crazy but I guess maybe we are a little food spoiled around here.

I soak my beans overnight (or longer) in water with a splash of ACV, then cook in my instant pot in the morning. But if you are a canned bean user then you can definitely use those here. Though I do recommend soaking and and using your own dried beans because its SO much cheaper and generally taste better.

We like to stick to eating a plant based lunch around here (even my husband and kiddos). Having one pot chilis, soups or stews is definitely an easy way to accomplish that. You can read more about why we stick to plant based at this time of day and try to save our animal proteins for here.

Note: this recipe is for one LARGE pot of chili, enough to have leftovers for the entire family. As with any recipe feel free to tweak; half the ingredients or use less beans and sweet potato. When making soups I like to make a big batch so we can reheat as another meal.

 

Sweet Potato and Veggie Chili
(Dairy Free, Gluten Free, Vegan)

INGREDIENTS
7 CUPS OF COOKED BLACK BEANS AND PINTO (OR KIDNEY BEANS)
2-3 LARGE DICED CARROTS
1 DICED BELL PEPPER
1 DICED SWEET POTATO
2 STALKS CELERY DICED
1 MEDIUM DICED ONION
1 CLOVE GARLIC
3 CUPS OF WATER
6 OZ TOMATO PASTE
12 OZ DICED TOMATOES
2 TSP CHILI POWDER
1 TSP ONION POWDER
1 TSP GARLIC POWDER
1/2 TSP CUMIN
1/4 TSP CINNAMON
2 TSP SALT OR TO TASTE
1 TBSP COCONUT SUGAR
1 1/2 CUP OF CORN (I GET FROZEN)
OPTIONAL : TOP WITH AVOCADO AND/OR CILANTRO
Directions
1. Saute the onion and garlic in a stock pot 2. After cooking and stirring for 1 minute add in the bell pepper, celery and carrots 3. Saute for another minute or so then add in water 4. Stir in the cooked beans 5. Bring to a slight boil then add tomato paste, diced onions and all seasonings. Stir until well combined 6. Cook for 20 minutes or until sweet potatoes are cooked soft, while stirring occasionally 7. Finally add in the corn and cook for another 3 minutes  7. Let cool a bit then serve in bowls, garnishing with cilantro 8. Enjoy!