Sweet Potato Chili
Sweet Potato Chili loaded with wholesome, healthy veggies and a rich tomato base. This is hearty and filling and full of nutrition!
Ingredients
- 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
Instructions
- 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.
Notes
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.