Sweet Potato Chili loaded with wholesome, healthy veggies and a rich tomato base. This is hearty and filling and full of nutrition!
Another cookbook review today! Today’s book is called The Colorful Kitchen, Simple Plant-Based Recipes For Vibrancy, Inside and Out by Ilene Godofsky Moreno. As the title suggests, the recipes are very colorful and feature lots of veggies and ingredients used in plant-based recipes.
When trying to decide what to make from the book, I decided to choose Sweet Potato Chili because I love sweet potatoes and I love chili! Yum, yum. I must admit, growing up in Texas, this was nothing like the chili we ate. It doesn’t have any chili powder. I’ve never seen or eaten a chili without chili powder. And I’ve never seen celery, carrots or nutmeg in a classic chili. That’s not what I’m used to, but because it was different, I wanted to try it for that very reason. I’m always up for trying new things! While it is not like a classic chili flavor, it reminded me more of a stew, but it was tasty and very chunky! I enjoyed the chunks of sweet potato. Sweet potatoes are one of my very favorite foods to eat and I try to eat them several times a week.
The chapters are broken up into Smoothies, Breakfast, Salads, Soup, Sandwiches, Sides, Snacks & Appetizers, Entrees, Dessert and Kitchen Staples & Sauces. And every recipe has a photo, which really helps to know how the recipe should look. The recipes use a lot of familiar ingredients like cashews, cauliflower, mushrooms, tempeh, tofu, kale, beans, potatoes. Easy to find ingredients.
She has recipes like Hummus & Artichoke Tortilla Pizza, Harvest Butternut Squash & Apple Burger, Portobello & Potato Pesto Tacos and No-Bake Strawberry Cheesecake to name just a few. Lots of delicious options in the book!
Now, since I’m an oil-free cook and this is an oil-free blog and so many of you are also oil-free, I need to disclose that there is a lot of recipes calling for oil in the book, so if that is of concern to you, I feel it’s important that you know ahead of time. This is a question I get asked often with each book review I do, so I wanted to just mention that ahead of time. Some call for small amounts and some call for 1/3-1/2 cup or so, as well as vegan butter in some of the desserts. I feel that many of the recipes that call for oil for soups or small amounts can easily be subbed with broth/water.
Recipe printed with permission of Benbella Books, Inc. You can order the book here.
Sweet Potato Chili
- 1 tablespoon coconut oil I used 1/4 cup broth instead of oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 cup vegetable broth
- 3 medium sweet potatoes peeled and cut into 1-inch chunks
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 1/2 cups cooked kidney beans or one 15-ounce can, rinsed, drained
- 1 tablespoon tamari
- 1 teaspoon cayenne pepper see Notes
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground nutmeg see Notes
- salt and black pepper to taste (I used 1/2 tsp salt, 1/4 tsp pepper)
SERVE WITH Cashew Sour Cream (see below), vegan cheddar cheese or 2 green onions, chopped
Optional Cashew Sour Cream
- 1 cup raw cashews soaked in water at least 4 hours
- Juice of ½–1 lemon to taste*
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup
- 1 –3 tablespoons nondairy milk
- Salt and black pepper to taste
- Heat the coconut oil (I used broth instead) in a large pot over medium high heat. Add the onion and garlic and sauté for about 7 minutes, until lightly browned.
- Add the crushed tomatoes and vegetable broth and bring to a boil.
- Add the sweet potatoes, carrots, and celery and simmer for about 40 minutes, until the sweet potatoes are very tender.
- Stir in the kidney beans, tamari, cayenne pepper, cumin, paprika, nutmeg, salt, and pepper. Cook for a few more minutes, until everything is warm (simmer even longer for extra-thick chili). Serve with the Cashew Sour Cream, cheese (if desired), and green onions.
For the sour cream:
- Drain and rinse the cashews. Transfer the cashews to a blender and add the lemon juice, apple cider vinegar, and maple syrup.
- Starting with 1 tablespoon at a time, add the nondairy milk as needed to blend, and blend until completely smooth. Add the salt and pepper and stir. Transfer to an airtight container and store in the refrigerator for up to 5 days.
I personally did not add the nutmeg to the chili. I also only added 1/2 teaspoon of the cayenne because I felt 1 tsp would be way too spicy for my family. The 1/2 teaspoon still made it plenty spicy, so use as much or as little as you desire. I also doubled the tamari.
I also wanted to mention that I did a recorded interview for another Plant-based summit, similar to the one I did last year, but this one is only audio. It is with Shelly Hughes at Plant-Based Lifestyle Summit. You can find out all about signing up for the summit and hearing the interviews with 21 experts, including myself, that begins February 12. You will learn all about healthy eating habits and how to transition to a plant-based lifestyle. Sign up for the series free here!