Description
An easy, healthy, and vegan sweet potato chili! This cozy and hearty chili makes for the perfect fall and winter meal.
Ingredients
Scale
- 1/2 large onion
- 1 japanese sweet potato (can use regular sweet potato)
- 1 15.5 oz can kidney beans
- 1 15.5 oz can black beans
- 1 14.5 oz can diced tomatoes
- 1 tsp taco seasoning
- 2 tsp garlic powder
- 1/4 tsp cinnamon
- 1 tbsp avocado oil
- salt
Instructions
- Chop onion and sauté on medium heat in the avocado oil and with the spices.
- Peel and chop the sweet potato. Once the onions are soft add the chopped sweet potato to the pot.
- Sauté these together for a few minutes. (It doesn’t really matter how long for, I just like to get the sweet potato cooking as early as possible because it takes the longest.)
- While you are sautéing the onion and sweet potato, drain and rinse the beans.
- Add both beans and the diced tomatoes to the pot.
- Fill the diced tomato can about a 1/4 of the way with water and also add this to the pot.
- Bring the chili to a boil and then cover and let simmer for about 20 minutes or until the sweet potato is soft, checking and stirring periodically.
- Once you are satisfied with the thickness of the chili add salt to taste. I also like to add in more of the other spices to taste at this point!
- Serve up and enjoy!
Notes
- I think this chili recipe is absolutely perfect to make and store in the fridge for lunches and dinners throughout the week!
Keywords: easy chili recipe, vegan chili recipe, vegan, sweet potato chili, healthy chili recipe