I believe that chili is a year round meal. The only things that change are what you put into it other than chili powder. Now that sweet potatoes are arriving fast and furious in my CSA, you better believe that’s the main ingredient of my favorite late autumn meal, Vegan Sweet Potato Chili.
If you google “vegan sweet potato chili” you’ll find a lot of results, but none of them have my special spice combination. And none of them have a bonus Avocado “Sour Cream” sauce.
My vegan sweet potato chili is warming, grounding, and not too heavy. It’s not off the charts spicy because I have small children who still like to have sensation in the tongues when they eat. Also, I personally prefer to be able to taste the unique flavors in the whole chili, not just the jalapeno. However, if you are a “there is no such thing as too hot” kind of a person, double the chili powder and jalapeno and you’ll be happier.
Let me know what you think of my spin on vegan sweet potato chili!
Vegan Sweet Potato Chili
1 Tbs olive oil
1 small onion, chopped
2 large cloves of garlic, minced
1 jalapeno, minced
1 cup of carrots, chopped
3 cups sweet potatoes, chopped
1 1/2 tsp cumin
1 tsp cinnamon
2 tsp chili powder
3 cups tomatoes, chopped with their juices
2 15oz cans kidney beans (or 1 cup dried kidney beans, cooked = 3 cups kidney beans)***
2 15oz cans black beans (or 1 cup dried kidney beans, cooked = 3 cups kidney beans)***
salt, pepper to taste
Avocado “Sour Cream” Sauce
1 whole avocado, pitted
1/4 cup soaked cashews
2 tsp umeboshi plum vinegar (or lime juice)
1/2 tsp salt
water, as needed
Heat the olive oil in a large pot. add the onions and cook until translucent.
Once the onions are soft, add in the garlic and jalapenos. Cook for a minute (don’t burn them! Stir well!) and then add the carrots. Cook the carrots for another minute or two, combining thoroughly with the onions. Then add the sweet potatoes and spices. Stir really well to combine everything.
Cook the sweet potatoes for about 3-5 minutes, stirring frequently. Then add the tomatoes. Mix them in well, then cook uncovered for 5 minutes stirring frequently.
Add in the beans, cover and cook until the chili is steaming or boiling. Lower the heat and simmer uncovered for about an hour. Chili is best when it has a chance to sit for a bit so the flavors can meld. my best advice is to start your chili in the morning for a late lunch or early dinner.
To make the avocado sour cream sauce, combine all of the ingredients in a blender. Adjust seasoning to your taste. Add a scoop or 2 to your chili for some extra heavenly chili deliciousness.
***If you are using dried beans, make them in advance. It takes about 2hrs to cook kidney and black beans. You can cook them together. Easy to set on the stove while you’re doing other things.