Vegan Sweet Potato Chili
It's a dreary rainy day here in North Carolina, the perfect day to whip up some soul-warming chili. This recipe is so fast and easy to make, and it fills the house with such a delicious fragrance.
I know sweet potatoes may seem odd in a chili, but trust me! They are great at absorbing all those spices, so they just taste like... chili! Regardless, I promise you won't miss the meat if you give this one a try!
16oz sweet potatoes, skin removed and cubed
2-3 Tbsp EVOO
3 Tbsp chili powder
4 tsp ground cumin
1 tsp garlic powder
1/4 tsp chipotle chili powder (optional)
1/2 tsp cinnamon
1 tsp onion powder (you can also use diced onion. My kids just end up picking it out so it's not worth it for us)
1 28 ounce can fire roasted diced tomatoes
3 cans (15.5 oz) beans of choice, drained and rinsed
1 can corn, drained and rinsed
1-2 cups no added salt vegetable stock
1 cup farro
salt to taste
Toppings (optional): lime wedges, sour cream (plant-based if desired), shredded sharp
cheddar cheese (plant-based if desired), avocado, diced, cilantro, Fritos (that last one's my fav, shhh!)
In a Dutch oven over medium heat, add EVOO and diced sweet potatoes. Put lid on and cook for about 10 minutes until al dente, tossing every few minutes.
Add chili powder, cumin, garlic powder, chipotle powder, cinnamon, and onion powder and stir to toast spices for a couple of minutes.
Then add tomatoes, farro, and 1 cup stock. Let simmer for 10 minutes without the lid. Add beans and corn and combine. Let simmer for another 5-10 minutes.
If at this point, the chili is at the desired consistency, pull from the heat, salt to taste, add toppings of choice and serve. Remember there is salt in all the canned food, so you may not need as much as you think! If the chili is too dry, add more stock. Too wet? Keep simmering until the liquid has reduced.