Sweet Potato Chili

Sweet Potato Chili is a variation on the classic dish that was created to be Plant-Based Whole30 compatible. It's a hearty one-pot wonder and will keep you warm and cozy all season long.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 6 servings

Calories: 376 kcal per serving

Ingredients

3 tablespoons - olive oil
10 ounces - Plant-Based Ground “Beef”
1 - red onion
1 - poblano pepper
1 - red bell pepper
2 - sweet potatoes
2 cans - kidney beans
1 can - fire-roasted crushed tomatoes
1 can - tomato puree
2 cups - water
1 ½ teaspoons - kosher salt
3 tablespoons - chili powder
1 tsp - smoked paprika
1 tsp - garlic powder
1 tbsp - oregano leaves
1 ½ teaspoons - ground cumin
2 tablespoons - lime juice lime
jalapeno and diced red onion

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven, such as a Le Creuset. Crumble in Plant-Based Ground “Beef” and cook until browned, about 8 to 10 minutes. Remove and set aside.
Add 2 tablespoons olive oil into pot and turn to medium-high. Add in diced onion, peppers, sweet potatoes and salt. Cook for 7 to 8 minutes, until onions are translucent.
Reduce heat to medium and add cooked Plant-Based Ground “Beef” along with kidney beans, crushed tomatoes, tomato puree, water, chili powder, smoked paprika, garlic powder, oregano leaves and ground cumin.
Stir and bring to a simmer. Reduce heat and cook for 40 to 50 minutes, stirring occasionally. Add lime juice, taste and adjust seasoning, as needed.
Serve topped with sliced jalapeno and/or diced red onion, as desired.

Nutrition