Excellent spicy fast food for lunch or dinner. The dinner is actually made by the egg. Right now, we are very smitten with this dish! It tastes great when served with tomato and cucumber slices.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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.
- Please note the differences in ingredient amounts when using the magazine version of this recipe.
Reviews
This recipe was just excellent. Upon advice from others I omitted the the jalapano pepper and it was still spicy enough for my tastes.
I added zucchini too! My dinner guests loved it and asked for the recipe!
Very good recipe. I used 1 can of kidney beans and a can of black beans. I didn’t notice until I opened the black beans that they had lime & jalapeno peppers, so I omitted the jalapenos that the recipe called for. I also used half the chili powder, but it still turned out pretty spicey. I was trying to tone it down because my husband doesn’t like hot foods and he couldn’t finish his. I thought it was good, but next time I’ll omit any jalapenos. Love the sweet potatoes.
This is the best recipe, you don’t even know its vegan, it tastes just like regular chili, will be making this again!
I liked the recipe and I’m not vegan. I will make it again!
YUMMY! Try it, you won’t be disappointed
Delicious! I left out the jalapeno because the pepper flakes are as hot as I can handle it – it came out awesome.
Great flavor! My husband LOVES this chili recipe!! I have made this quite a few times without altering the recipe. It’s good even if you skimp on the amount of cook time, but it’s GREAT if you don’t and the next day…Yum!!
Super tasty! I was given some sweet potato’s and had no idea what to make with them. I’m so happy I found this recipe it’s very good. I did add cheese so mines not all the way vegan but it’s very good! Thanks!
Delicious! We’re not vegan, or even vegetarian, but I had a large sweet potato left over that I needed to use. I made a couple of changes because of what I had on-hand… had to replace the smoked paprika with chipotle chili powder, and the veg stock with chicken, and used a can of white kidney beans and Bush’s chili beans (both rinsed). I also added a splash of olive oil when cooking the onions. Otherwise followed directions exactly. Served with hot cornbread. Yummy!
Nice blend of flavors. One of the best vegan recipes that I have tried.
This is my favorite chili! Even my husband and son like it and they aren’t big chili lovers! The spices are just the right amount of kick!
Revolting, even worse the next day. I used all organic and followed the recipe exactly. Had high hopes for this.
I like the chili very much! I did change the kidney beans to black beans. The combination of flavors come together well.
LOVED this recipe! Super easy and we had almost every ingredient already in the house. So delicious with some vegan mozzarella sprinkled on top!
This was delicious.
This was delicious.
Love this recipe! My wife kicked it up a couple notches with the following modifications: she sautéed the onion, jalapeño & garlic first; when they were done, she moved them over to one side in the bottom of the pot and browned the tomato paste in the open space for about 3-4 minutes (until it became fragrant); she blended them together then moved the mixture over to one side in the bottom of the pot and toasted the seasonings in the open space for about a minute or 2; in addition to the seasonings in the recipe, she added 1 tsp cinnamon & 1 tbspn brown sugar; once all the liquids were in, she added 1 tsp balsamic vinegar; she added one cup of corn to the beans; she used one can of black beans & 1 can of great northern beans; finally, she topped it with vegan cheddar cheese. It was out of this world!!
Delicious.
WOW, great Chilli with wonderful flavor & spicey!
Yummy!! I added fresh tomato, corn and used black beans. Increased Mexican seasonings a bit too.