Sweet Potato Chili | VEGAN FALL RECIPES
⤜ FULL PRINTABLE RECIPE ⤛
This vegan sweet potato chili makes a tasty dinner idea for fall and winter! This vegan fall recipe is good any day of the week! Serve with tortilla chips and avocado. Want to learn how to cut avocado rings? Jump to the timestamp below:
0:00 Intro
0:23 How to Make Vegan Sweet Potato Chili
2:03 How to Cut Avocado Rings
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VEGAN CHILI RECIPE | how to make delicious vegetarian chili
Healthy Vegan Chili Recipe! Learn how to make a delicious vegetarian chili using sweet potatoes, canned black beans, fire-roasted tomatoes, fresh veggies, and warming spices. An easy, nourishing, one-pot meal that cooks right on the stovetop and is hearty enough to satisfy all appetites.
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TIMESTAMPS
0:00 Intro
0:29 Prepping The Veggies
1:03 Dicing An Onion
1:32 Chopping Bell Pepper's
1:57 Chopping Garlic
2:22 Preparing The Sweet Potatoes
3:20 Making The Chili, Sauteeing The Veggies
4:04 Adding The Flavor Boosters
4:57 Adding The Rest Of The Ingredients
5:40 Let The Chili Cook!
6:01 Using Warming Spices For Comfort Food
6:31 Your Chili Is Ready
6:55 Serve And Enjoy
7:24 Outro...
VEGAN | VEGETARIAN CHILI RECIPE
1 tablespoon olive oil
1 onion, chopped
2 bell peppers, chopped (any color works!)
4 cups chopped sweet potatoes, about 2 medium sweet potatoes
4 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 15-ounce cans fire fire-roasted diced tomatoes
2 15-ounce cans of black beans, drained and rinsed
4 cups low sodium veggie broth
*optional toppings: shredded cheese, chopped avocado, diced onion, sliced scallions, fresh cilantro, sour cream
Heat the olive oil in a large 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!
Notes
Storing: Once your chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: Portion cooled chili into freezer-safe bags or containers, leaving an inch at the top for expansion. Flatten the bags to save space and freeze for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove or microwave until hot.
NUTRITIONAL ANALYSIS
Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1189mg | Potassium: 752mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14860IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg
#veganchili #vegetarianchili #healthyrecipes
How to make the best vegetarian chili of your life
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
The Best Sweet Potato Vegan Chili Recipe
Delicious chili recipe to kick off 2024.
For those of you with kidney disease - It is high potassium so be careful if you have difficulty with high potassium in your blood. Enjoy!
Sweet potato vegan chili
Ingredients for 6 people :
1 tbsp olive oil
1 onion, chopped
2 garlic clove, peeled and crushed
1 tbsp chili powder
1 tsp smoked paprika
1 tbsp cumin powder
2 medium sweet potatoes, peeled and cut into half inch cubes
1 15oz can low sodium petite diced tomatoes
1/3 cup dried quinoa
2 cups water
1/2 tsp salt
1 15oz can low sodium dark red kidney beans
1 tbsp dried oregano
1 avocado
1 lime
1 small bunch of coriander
Heat a saucepan over medium-high heat. Pour in the olive oil, add the onion and cook until the onion starts to soften, about 5 minutes. Add the crushed the garlic, cook for 1 minute and then add the chili powder, cumin and smoked paprika. Saute for 2 minutes. Add the sweet potato cubes and cook for 3 minutes.
Add the tomatoes, water and quinoa and salt and bring to a simmer. Lower the heat, cover and cook for 20 minutes, stirring occasionally.
Drain and rinse the red beans and add them to the chili along with the dried oregano. Mix and continue cooking, covered, for 10 minutes.
Serve with a squeeze of lime juice, avocado cubes, and fresh cilantro.
Nutrition Information
Yield 6 servings
Analysis per serving
Calories (kcal)218
Protein (g)7
Carbohydrates (g)30
Dietary Fiber (g)8
Total Sugars (g)6
Added Sugar (g)0
Fat (g)9
Saturated Fat (g)1
Cholesterol (mg)1
Calcium (mg)100
Magnesium (mg)47
Phosphorus (mg)97
Potassium (mg)723
Sodium (mg)298
192 mg K+1 15oz can low sodium dark red kidney beans
181 mg K+2 medium sweet potatoes, peeled and cut into half inch cubes
132 mg K+1 15oz can low sodium petite diced tomatoes
115 mg K+1 avocado
53 mg K+1/3 cup dried quinoa
194mg Na 1/2 tsp salt
Slow Cooker Sweet Potato Chili (Vegan and Gluten Free)
Make this easy and budget friendly chili in the crock pot while you are not even home! Please note: Do not lock the lid down when cooking in the crock pot. I did not know that at the time the video was filmed, but it has been brought to my attention. Just over and turn on.
Vegan Black Bean Yam Chili Recipe
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