Sweet Potato Chili

Based on Erin Gleeson's recipe in The Forest Feast Road Trip.

Ingredients

Makes 4-6

  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • salt & pepper
  • 1 tsp cumin
  • 2 tsp chili powder
  • 2 tsp Bragg Liquid Aminos (or soy sauce)
  • 1 (28 oz/794 g) can diced tomatoes
  • 2 cups (480 ml) vegetable broth
  • 1 (15 oz/430 g) can black beans, drained
  • 3 cups (405 g) cubed sweet potato, peel on (2-3 sweet potatoes)

Timers

05:00
45:00

Preparation

  1. In a big pot, sauté red onion, red bell pepper, garlic, and olive oil with salt & pepper on low for 5 minutes.
  2. Add cumin, chili powder, Bragg Liquid Aminos (or soy sauce), diced tomatoes, vegetable broth, black beans, and cubed sweet potato.
  3. Stir and simmer on low about 45 min–1 hr, or until sweet potatoes are fork-tender and much of the liquid has reduced.
  4. Optional: At the end, add 6 oz (170 g) soy chorizo for added flavor, texture, and spice, and/or a couple pinches of cayenne pepper.
  5. Serve with toppings: avocado, diced onion, sour cream or Greek yogurt, scallions, cilantro, hot sauce, sliced radishes, and/or tortilla chips.