Hannah Kaminsky
Vegan Sweet Potato Chili With Tomatoes and Kidney Beans
Vibrant red and orange hues make this vegan chili appealing to the eye as well as the taste buds.
November 17, 2024
There’s nothing like a steamy bowl of homemade chili on a chilly day, and this one is loaded with nutrition.
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
Salt to taste
1 tablespoon minced canned chipotle chili peppers in adobo sauce, or to taste
What you do:
- In a large skillet over medium heat, warm oil. Add onion, red pepper, and garlic. Cover and cook until softened, about 5 minutes.
- Stir in chili powder and cook 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.
- When ready to serve, stir chipotle peppers into chili. Taste to adjust the seasonings.
For more plant-based recipes like this, read:
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