Sweet Potato Chili Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive oil1 medium onion, peeled and chopped fine1 sweet potato, medium, peeled and chopped1 Field Roast Chipolte Sausage (1 link); chopped1 15 oz. can fire roasted tomatoes1 15 oz. can diced tomatoes1 15 oz. can pinto beans, drained2 Tablespoons chili powder1/2 teaspoon oregano3 cloves garlic, peeled and chopped fine1/2 tablespoon ground cumin1/2 teaspoon crushed red pepper flakes1 teaspoon sugar2 bay leaves
Heat olive oil over medium heat in a deep cast iron skillet or large soup pot. Before it begins to smoke, add onions and saute until softened, about two minutes. Add the sweet potato and the chili and saute another minute. Stir in the sausage and allow to brown for three more minutes.
Add tomatoes. With a potato masher, crush the tomatoes until tomatoes are slightly smushy and sausage is more crumbly. Add beans, garlic, chili powder, oregano, cumin, red pepper flakes and stir to incorporate. Add the sugar, bay leaves and stir. Lower the heat to simmer and cover. Simmer for twenty to thirty minutes, stirring one or twice to prevent it from scorching.
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDAFITTEST.
Add tomatoes. With a potato masher, crush the tomatoes until tomatoes are slightly smushy and sausage is more crumbly. Add beans, garlic, chili powder, oregano, cumin, red pepper flakes and stir to incorporate. Add the sugar, bay leaves and stir. Lower the heat to simmer and cover. Simmer for twenty to thirty minutes, stirring one or twice to prevent it from scorching.
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDAFITTEST.
Nutritional Info Amount Per Serving
- Calories: 296.7
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 944.9 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 15.8 g
- Protein: 7.5 g
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