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Fall is in full swing and this Sweet Potato Chili is a variation on the classic dish that was created to be Plant-Based Whole30 compatible. It’s a hearty one-pot wonder and will keep you warm and cozy all season long.
I never quite make a pot of chili the same way twice, so feel free to mix and match. Add other peppers, switch in your favorite canned beans, or use diced russet potatoes. The only key is to ensure you give the sweet potatoes a little head start on the cooking process – while cooking the onions – before adding in the beans and tomatoes.
- 3 tablespoons olive oil, divided
- 1 package (10 ounces) Abbot’s Butcher Plant-Based Ground “Beef” (or meat alternative of your choice)
- 1 medium red onion, diced
- 1 poblano pepper, diced
- 1 red bell pepper, diced
- 2 large sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
- 2 cans (15.5 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) fire-roasted crushed tomatoes
- 1 can (28 ounces) tomato puree
- 2 cups water
- 1½ teaspoons kosher salt
- 3 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon oregano leaves
- 1½ teaspoons ground cumin
- 2 tablespoons lime juice (1 lime)
- Sliced jalapeno and diced red onion (optional)
Heat 1 tablespoon olive oil in a large pot or Dutch oven, such as a Le Creuset. Crumble in Plant-Based Ground “Beef” and cook until browned, about 8 to 10 minutes. Remove and set aside.
Add 2 tablespoons olive oil into pot and turn to medium-high. Add in diced onion, peppers, sweet potatoes and salt. Cook for 7 to 8 minutes, until onions are translucent.
Reduce heat to medium and add cooked Plant-Based Ground “Beef” along with kidney beans, crushed tomatoes, tomato puree, water, chili powder, smoked paprika, garlic powder, oregano leaves and ground cumin.
Stir and bring to a simmer. Reduce heat and cook for 40 to 50 minutes, stirring occasionally. Add lime juice, taste and adjust seasoning, as needed.
Serve topped with sliced jalapeno and/or diced red onion, as desired.