Vegan Sweet Potato Chili
Vegan food can taste good. This dish is complete proof of that.
Occasionally, when I’m trying a vegan dish, I feel like I’m missing something. Like the meat or cheese or cream wasn’t entirely replaced. With this Sweet Potato Chili, no one will get that feeling.
Why? Because I didn’t make it vegan on purpose.
This dish wasn’t meant to be meat free. Or dairy free. Or both. Nope, it was meant to be chili, and that’s all. It wasn’t until looking oven the ingredients afterwards that I realized that the dinner I had created was, in fact, vegan.
And that means that it’s pretty impossible to tell it’s vegan. No one noticed while preparing it, no one noticed while eating it, and no one would have noticed if I hadn’t bothered to write down everything in it.
That proves this this dish is not missing anything. There will be no wishes for meat, or even dairy while enjoying this chili. All you’ll be able to think about is how delicious it tastes. And isn’t that the way it should always be?
Vegan Sweet Potato Chili
- 1 medium red onion, chopped
- 2 red bell peppers, chopped
- 4 garlic cloves, chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 tsp cocoa powder (unsweetened)
- 1/2 tsp cinnamon
- salt and pepper
- 1 28-ounce can tomatoes, liquid included
- 1 cup vegetable broth
- 3 sweet potatoes, peeled and cut into 1/2″ cubes
- 1 can black beans, drained and rinsed
- 1 bag frozen corn (10-12 ounces)
In a large pot, saute onions with 1-2 tbsp olive oil over medium heat, stirring occasionally. Once onions become translucent, lower heat to medium low. Add red pepper and garlic, and saute until softened. Add spices and cook for another 2 minutes. Add in canned tomatoes and break up any clumps. Mix in vegetable broth and potatoes. Lower heat and simmer for 40 minutes, until potatoes are cooked through, but not mushy. Add in black beans and corn and cook another 10 minutes, or until warmed through. Ladle into serving bowls and serve warm. If desired, you can serve with greek yogurt (though it would no longer be vegan).
Though I can’t completely relate, I know that sometimes when you follow a vegan lifestyle, feeding large groups can be an issue. You don’t want to serve something that your guests won’t enjoy, but at the same time, you want something you feel comfotable eating too. This Sweet Potato Chili is the answer.
Meat eaters and vegetarians alike will love the taste, so you and your guests will both get to enjoy an awesome meal.
The same goes for if you’re feeding a vegan friend. With this recipe, you won’t feel cheated and everyone at the table will get to enjoy some tasty food.
So enjoy, and let the vegan goodness make an appearance on your table!
Revisted Recipe of the Day:
Roasted Balsamic Sweet Potatoes and Tofu