Sweet Potato Chili
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.
Servings: 6
Ingredients
- 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
Instructions
- 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.