Vegan Sweet Potato Chipotle Chili

Vegan Sweet Potato Chipotle Chili
Print Recipe
  • 3 tablespoons coconut sugar (sub monkfruit or maple syrup)
  • 1 tablespoon sea salt (feel free to start with less and add to taste)
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika (the smoked part is important!)
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano or basil
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 3/4 teaspoon cumin
  • 1 medium yellow bell pepper, diced into 1/2" pieces
  • 1 medium red bell pepper, diced into 1/2" pieces
  • 1 medium white or yellow onion, diced into 1/4" pieces
  • 1 large sweet potato, peeled & diced into 3/4" pieces (approximately 2 1/4 cups)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 48 ounces low-sodium vegetable broth
  • 1 15 ounce can pinto beans, drained & rinsed*
  • 1 15 ounce can kidney beans, drained & rinsed*
  • 1 15 ounce can black beans, drained & rinsed
  • 1 28 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • 1/2 7 ounce can chipotle peppers in adobo sauce (if spice-sensitive, start with less and add to taste)
  • 1 12 ounce bag frozen riced cauliflower
  • 2 cups frozen corn kernels
  1. *Feel free to use all three of your favorite bean or 2 and 1 etc. . . In a small bowl, whisk together coconut sugar through cumin. Set aside.
  2. Heat a large stock/soup pot or dutch oven to medium heat and add oil. When oil moves quickly around the pan, add bell pepper, onion and sweet potato. Cook, stirring every few minutes, until veggies are softened with some golden-brown edges, approximately 12-15 minutes. (I use this interim to open all cans and drain/rinse).
  3. Add minced garlic and spices and cook, stirring constantly, another minute (you can add a small splash of your stock if it seems like spices are sticking to the bottom).
  4. Add broth, beans, diced tomatoes and tomato paste and stir to evenly incorporate. Use fingers to scoop out half of the chipotle chilis and break them into small pieces, then stir them into the pot (I find this easier and less messy than chopping them on a board but you can do that too).
  5. Bring to a simmer if it’s not simmer already, then simmer 20 minutes, stirring every 4-5 minutes.
  6. Stir in corn and cauliflower, then simmer another 15 minutes before serving. Feel free to taste and adjust spices as you like. If you can do dairy, I recommend serving with a dollop of plain greek yogurt or sour cream, with a handful of Siete Foods chips on the side! Leftover chili will keep tightly sealed in the fridge 6 days or frozen 6 months.
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