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Sweet Potato Black Bean Chili

By Chef Linda

Few foods elicit the comforting, cozy feeling of fall like chili. I recently made a batch for a non-vegan crowd and it was surprising to me to learn that people still expect to find meat in their chili. With such creative and seasonal ways to make amazing chili, using meat is like wearing harem pants or gouchos. There's just no need anymore.

One of the things I love about making chili is that while you can follow a recipe to get you started, it's almost like a blank canvas because you can substitute so many different ingredients based on what's in season, what you like…or what you have in the pantry. If you feel like chili in the summer, use zucchini. In winter, leave out the corn and use another type of bean. If you're cooking for people who are really stuck on meat chili, try using ground tempeh or lentils to provide a similar type of texture. Like it hot? Dial up the spices and call 911. It's really up to you, but this recipe is wonderfully flavorful, provides different textures and can easily be frozen, so make a double batch if you can. A simple addition of Flaxseed Cornbread really makes the meal. Go over the top by adding a big dollop of Tofu Sour Cream. Divine.

Sweet Potato Black Bean Chili

YIELDS
6 to 8 servings

INGREDIENTS

 2 tablespoons olive oil

 1 cup chopped onions

 1 teaspoon salt

 4 large garlic cloves, minced (about 3 tablespoons)

 ¼ cup chili powder

 3 tablespoons cumin

 1 teaspoon crushed red pepper flakes

 3 cups cubed sweet potatoes

 1 (32 ounce) can diced tomatoes

 3 cups corn kernels

 2 (15 ounce) cans black beans, rinsed and drained

 ½ cup lime juice

 ¼ cup real maple syrup

 1 jalapeño pepper, seeded and minced

 1 cup vegetable stock, depending on desired consistency

DIRECTIONS

1

Heat coconut oil over medium heat in a large pot or dutch oven, then add onion and salt. Cook until onion begins to turn translucent, about 5 to 8 minutes. Add in garlic, chili powder, cumin, crushed red pepper. Cook until spices become aromatic, about 3 to 4 minutes.

Add in sweet potatoes, tomatoes, corn, beans, lime juice, maple syrup, jalapeño, and vegetable broth (add one cup first and dice how you like the consistency before adding another.) Simmer for about 30 minutes, or until the sweet potatoes are tender. Taste and adjust seasonings.

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CategoryFall, Gluten Free, Main Courses, Nut Free, Peanut Free, Soy Free, WinterTags#comfortfood

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