Vegan Sweet Potato Chili

Hannah Kaminsky

Vegan Sweet Potato Chili

Vibrant red and orange hues make this vegan chili appealing to the eye as well as the taste buds.

Serves: 6

What you need:

1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeded and chopped
1 large garlic clove, minced
1 tablespoon chili powder
1½ pounds sweet potatoes, peeled and cut into 1/2-inch chunks
1 (14.5-ounce) can crushed tomatoes
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
1½ cups water
1 tablespoon minced canned chipotle chili peppers in adobo sauce, or to taste

What you do:

1. In a large skillet over medium heat, heat oil. Add onion, red pepper, and garlic. Cover and cook until softened, about 5 minutes.
2. Stir in chili powder and cook for 30 seconds. Add sweet potatoes and stir to coat with chili powder. Transfer mixture to a 4- to 6-quart slow cooker, and add tomatoes, beans, and water. Season with salt, cover, and cook on low for 6 to 8 hours.
3. When ready to serve, stir chipotle peppers into chili. Taste to adjust the seasonings.

Share this

A VegNews subscription makes the perfect holiday gift!

Gift VegNews