CHILI LIME SWEET POTATOES! Salty, sweet & SPICY! #vegansoulfood #sweetpotatosoul #veganthanksgiving
These pair well with holiday classics & they’re easy to make!
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Vegan Black Bean Yam Chili Recipe
Afraid To Do A Cleanse! Cat Escobar's Testimonial
Power Blast Podcast Episode 555
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Cat Escobar shares her journey that started with fear and skepticism when she considered joining my group that was going to do the 21 day cleanse called, Ultimate Reset. She had a major shift and learned a lot! Get ready to listen to her incredible journey!
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Delicious Low-Fat Easy Sweet Potato Chili | VEGAN WITH JENN
Hi everyone! Please enjoy this short recipe for my favorite chili in the world. It's low-fat, healthy, hearty, and easy to make. Enjoy!
Ingredients:
3-4 sweet potatoes
1/2 large red onion
1 tbs of minced garlic or 2 cloves of garlic
1 can of corn or fresh corn on the cob
1 can of black beans or soaked black beans
2 tbs chili powder
1 tsp cumin
1/8 tsp cayenne pepper
2 tsp salt
1/2 tsp black pepper
4 cups veggie stock
Directions:
1. Wash, peel and chop the sweet potatoes.
2. Chop onion/garlic and heat in a pot. You may use oil if you want, but omit for a low fat option!
3. Add the sweet potatoes and water. Let boil for 10-15 minutes.
4. When potatoes are soft, drain the water and add the spices.
5. Add corn, beans, tomatoes and veggie stock.
My secrets for delicious vegan chili ????
Recipe for Chili is in my SOUP SEASON ebook:
EASY vegan Chili Recipe | HOW TO MAKE CHILLI
LAY HO MA everyone! I absolutely love making chili. Not only is it super easy to make, its just so comforting to eat. You can use it as a dip, on fries, on salad, or just straight up. Let's learn how to make vegan chili today! (chili as in the soup can also be spelt chilli, chili, or Chile).
Ingredients:
2-3 pieces garlic
1 onion
3 roma tomatoes
1 cup tomato sauce
1/4 cup black beans
1/2 cup frozen corn
1 tbsp olive oil
1 tsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1/4 of an avocado
1 tbsp fresh chopped cilantro
Directions:
1. dice up your garlic and onions and tomatoes
2. in a hot pan, add olive oil, garlic, and onions
3. season with salt and pepper, then add cumin, chili powder, and smoked paprika
4. stir and let the spices cook for about 2-3 minutes
5. add the tomatoes and stir
6. rinse your canned black beans in cold water and add in about 1/4 cup into your chili
7. add your corn and stir
8. add tomato sauce and stir
9. cook for about 3min and plate
10. serve with fresh avocado, and fresh cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Easy Sweet Potato Black Bean Chili + 3 Ways to Use It | Vegan Dinner Idea
This Vegan Sweet Potato and Black Bean Chili makes a great vegetarian dinner and is perfect for meal prep! Even the meat eaters in your house will be happy to trade in their chili con carne for this, easy, healthy, veggie-packed option.
I like using this chili stuffed inside of tacos, spooned over a simple taco salad and packed in a thermos for a healthy and hot, grab-and-go lunch.
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Recipe adapted from Cookie + Kate:
5-Ingredient Black Bean Chili:
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VEGAN SWEET POTATO + BLACK BEAN CHILI RECIPE
1 tablespoon olive oil
1 onion, chopped
2 bell pepper (any color), chopped
4 cups chopped sweet potatoes (about 2 medium sweet potatoes)
4 garlic cloves, chopped
1 tablespoon Chili Powder
2 teaspoons ground cumin
2 teaspoons curry powder
Salt and pepper to taste
2 cans (15 ounces ) fire roasted tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
4 cups low sodium veggie broth
Optional toppings: radish, avocado, onion, cilantro, grated cheese, and/or crumbled tortilla chips
Heat the olive oil in a large a medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper. Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!!
Nutrients per 1/6th of the recipe: Calories: 229; Total Fat: 3.1g; Saturated Fat: 0.4g; Cholesterol: 0mg; Sodium: 336mg Carbohydrate: 41.5g; Dietary Fiber: 10g; Sugars: 6.4g; Protein: 9.4g
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