Description
Quick, easy cool-weather vegan chili.
Ingredients
- 5 tablespoons vegetable broth
- ½ cup chopped onion
- 3 cloves garlic, minced
- ½ jalapeno pepper, minced
- 2 sweet potatoes, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons tomato paste
- 2 cups vegetable broth
- 1 (28 ounce) can diced tomatoes
- 2 cups drained and rinsed kidney beans
Instructions
- Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion
- garlic
- and jalapeno pepper in the hot broth until slightly tender
- about 5 minutes. Add sweet potatoes
- chili powder
- cumin
- paprika
- oregano
- and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.
- Bring vegetable broth mixture to a boil
- reduce heat to medium
- and simmer until sweet potatoes are tender
- 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended
- about 45 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 6