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.
Keyword: beans, chipotle, comfort food, cooking for a crowd, fiber, freezer-friendly, game day, heart-healthy, hearty, oil-free, party food, plant-based, satisfying, slow-cooker, smoky, spicy, sweet potato, vegan, wfpb, whole foods diet
Servings: 6
Calories: 120kcal
Equipment
Soup Pot
Ingredients
1oniondiced
1green bell pepperseeded and diced
2clovesgarlicminced
1tablespoonchili powder
½teaspoonchipotle powder
2tablespoonstomato paste
1tablespoonapple cider vinegar
2small sweet potatoescut into bite-sized cubes
1(15-ounce) can fire-roasted diced tomatoes
1(15-ounce) can red kidney beansdrained and rinsed
2cupswater
Saltto 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, cumin, 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 vinegar to deglaze the pan. Use your spoon to scrape up any bits on the bottom of the pan.
Add the sweet potatoes, canned tomatoes, and enough water to cover everything, about 2 cups. Bring to a boil, cover, and simmer until sweet potatoes are tender, about 10 minutes. Add the beans during the last 5 minutes or so of cooking. This helps them retain some texture.
Skim off any tomato “foam”. Taste to check seasoning.
Serve with diced avocado, crumbled corn bread, or any other favorite topping