Vegan Sweet Potato Chili

A wonderfully warm and satisfying dish for a cold fall or winter day!

Vegan Sweet Potato Chili
Great chili for a cold day
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  1. 1 tablespoon olive oil
  2. 1 medium yellow onion, chopped
  3. 1 medium red bell pepper, seeded and chopped
  4. 1 large garlic clove, minced
  5. 1 tablespoon chili powder
  6. 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
  7. 1 (14.5-ounce) can crushed tomatoes
  8. 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
  9. 1-1/2 cups water
  10. Salt
  11. 1 tablespoon minced canned chipotle chili peppers in adobo sauce, or to taste
  1. 1. In a large skillet over medium heat, heat oil. Add onion, red pepper, and garlic. Cover and cook until softened, about 5 minutes.
  2. 2. Stir in chili powder and cook for 30 seconds. Add sweet potatoes and stir to coat with chili powder. Transfer mixture to a 4- to 6-quart slow cooker, and add tomatoes, beans, and water. Season with salt, cover, and cook on low for 6 to 8 hours.
  3. 3. When ready to serve, stir chipotle peppers into chili. Taste to adjust the seasonings.
Adapted from Veg News
Adapted from Veg News