Name: Sweet Potato Black Bean Chili
Cook time: 45 min
Total time: 45 min
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

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.

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

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.