Stranger Foods

Sweet potato spiced chili

Serves 4 50 mins

50 mins	Total
10 mins	Prep
40 mins	Cook

Vegetarian Vegan Gluten Free Nut Free Recipe image

This spicy chili is super hearty, comforting, filling and makes for the perfect weeknight meal. We always like to make a massive batch as meal prep to enjoy throughout the week. Topping with avocado, lime, or yogurt really helps to marry all the flavours together.

Ingredients

x0.5

Metric

Imperial

1 tbsp vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp chili powder, or less for less spicy
2 tsp dried oregano
1 tsp smoked sweet paprika powder
¼ tsp ground black pepper
2 tbsp tomato paste
3 cups canned crushed tomatoes
2 cups water
1½ cups cooked black beans
1½ cups cooked red kidney beans
1½ cups cooked brown lentils
2 vegetable bouillon cubes, crushed
1 large sweet potato, finely chopped
1 red bell pepper, finely chopped
¾ cup canned corn

Recommended toppings

1 avocado
¼ cup pickled red onions
½ cup vegan sour cream
1 jalapeno, sliced

Instructions

°C

°F

To a large pot on high heat, add the oil and onion and cook until golden.
Then add the garlic and spices and cook while stirring for another more.
Add a bit more oil followed by tomato paste. Cook to toast for more, stirring throughout.
Deglaze the pot by adding in the crushed tomatoes, water, beans, lentils, crushed bouillon cubes, sweet potato, and bell pepper.
Bring everything to a boil, reduce to a simmer, and cook partially covered for . Stir every .
If a thicker consistency is desired, remove the lid and cook uncovered for several more minutes. Stir in the corn in the last few minutes before serving.
Serve, add your desired toppings, and enjoy!

Nutrition

kcal 596
fat 18.2 g
saturates 7.5 g
carbs 90.8 g
sugar 20.8 g
fibre 26.7 g
protein 26.1 g
salt 1.24 g

Sweet potato spiced chili

Ingredients

Instructions

Nutrition

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