Ali’s Sweet Potato Chili
Ali’s Sweet Potato Chili
Add 1 pound of cooked plant-based ground beef, chicken or turkey before slow cooking for a heartier version.
Ingredients
- 1 medium onion diced
- 1 small red or green pepper diced
- 2 cups sweet potatoes diced
- 1 tablespoon unrefined coconut oil
- 1 can diced tomatoes
- 1 can tomato sauce
- ½ jar chunky salsa
- 2-3 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 can black white, navy or kidney beans, drained and rinsed
- 1 cup frozen canned or fresh corn kernels
- ¼ cup fresh cilantro, chopped fine
- Handful of leafy greens
- Salt and pepper to taste
- Optional toppings: diced avocado, grated vegan cheddar cheese, fresh chopped cilantro, diced chili or jalapeno peppers
Instructions
- Add coconut oil to a large pot and warm over medium heat. Add onions and peppers and cook until slightly brown.
- Add diced sweet potatoes and sauté for 3-5 minutes.
- Add tomatoes, tomato sauce, spices, corn and cilantro. (Option: add cooked plant-based meat.) Stir, reduce heat, cover and cook on low for 30 minutes.
- Add beans and greens, and cook for another 5 minutes.
- Serve in bowls and add toppings of choice.