Spicy, smoky chipotle peppers balance the flavor of sweet potatoes in this hearty Sweet Potato Chipotle Plant-Based Chili. Make a big pot of this vegan soup to satisfy both meat-eaters and plant-lovers. This oil-free stew will become one of your favorite go-to winter recipes.
- Servings: 6
- Yield: about 10 cups
- Ready In: 30 minutes
Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker. Serve it with Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day party meal.
You’ll love this healthy, plant-based chili recipe! It is:
- Hearty and satisfying
- Has smoky, spicy heat
- Freezer-friendly
- Budget-friendly
- One-Pot Dinner
Chef Katie’s Healthy Cooking Tips for Hearty Sweet Potato Chipotle Plant-Based Chili:
Control the Spice: If you prefer more spice, add 1 jalapeno (minced) to the chili. Cook it when you sauté the onions and bell pepper.
Other Uses: This chili can be transformed for a variety of healthy dinners. Use as a topping over baked russet potatoes. Combine with cooked whole wheat macaroni for Chili Mac. Pour over baked tortilla chips for loaded nachos.
Sweet Potato Chipotle Plant-Based Chili
Spicy, smoky chipotle peppers balance the flavor of sweet potatoes in this hearty winter chili. Make a big pot of this vegan soup to satisfy both meat-eaters and plant-lovers. This healthy, oil-free stew will become one of your favorite go-to winter recipes.
Servings 6
Calories 120kcal
Equipment
- Soup Pot
Ingredients
- 1 onion diced
- 1 green bell pepper seeded and diced
- 3 cloves garlic minced
- 2 tablespoon chili powder
- 2 teaspoon chipotle powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 small sweet potatoes (or one medium) peeled and cut into bite-sized cubes
- 1 (28-ounce) cancrushed fire-roasted diced tomatoes
- 1 (15-ounce) can red kidney beans drained and rinsed
- 2 cups water
- Salt to taste
Instructions
- To make Sweet Potato Chipotle Plant-Based Chili: Heat a large pot over medium-high heat. No oil needed. Add the onion and bell pepper. Sauté until slightly browned, about 7-10 minutes, stirring often.
- Add the chili powder, chipolte, cumin, smoked paprika and garlic. Cook another minute or two, until aromatic.
- Add the tomato paste and cook to lightly caramelize, 1-2 minutes. The tomato paste will darken as the sugars caramelize.
- Add the sweet potatoes, canned tomatoe, drained kidney beans, and enough water to cover everything, about 2 cups. Bring to a boil, cover, and simmer until sweet potatoes are tender and the flavors meld — 30-40 minutes.
- Skim off any tomato “foam”. Taste to check seasoning.
- Serve with diced avocado, crumbled corn bread, or any other favorite topping
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 128 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 331 mg | 14 % |
| Potassium 511 mg | 15 % |
| Total Carbohydrate 25 g | 8 % |
| Dietary Fiber 7 g | 27 % |
| Sugars 7 g | |
| Protein 6 g | 11 % |
| Vitamin A | 324 % |
| Vitamin C | 41 % |
| Calcium | 28 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Shiloh Farms, Organic Petite Black Lentils, 16 Ounces
- McCormick Gourmet Organic Ground Cumin, 1.5 oz
- Frontier Co-op Organic Chili Powder Blend, 1 Pound Bulk Bag
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