2-Bean Sweet Potato Chili
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 207.6
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 236.4 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 21.9 g
- Protein: 12.8 g
IntroductionThis vegetarian chili uses some secret tricks to boost the flavor without adding calories! This vegetarian chili uses some secret tricks to boost the flavor without adding calories!
1 T canola oil
1 large onion, chopped, about 1 cup
1 jalapeno, chopped (optional)
1 large (about 6 ounces) sweet potato, peeled if desired and chopped
2 T ground cumin
1 T chili flakes
2 T dark chili powder
1 T hot or smoked paprika
1 t dried oregano
2 T tomato paste, no salt added
1 (14.5-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can pinto beans, drained and rinsed
2 (14.5-ounce) cans petite diced tomatoes, no salt added
2 cups reduced-sodium vegetable broth
1 t Marmite or Vegemite
juice of one lemon, about 3 tablespoons
salt and pepper to taste
Note: Vegemite and Marmite are yeast extracts from Australia and the UK, respectively, that add an incredibly deep, rich flavor to any dish. They taste like a cross between miso and soy sauce, only a little less salty. You could swap miso or a teaspoon of low-sodium soy sauce.
Like this recipe? It's part of our first official e-book, "Easy Vegan Meals by SparkPeople: The No-Stress, No-Guilt Way to Reap The Benefits of a Plant-Based Diet". Click here to learn more, then download or preview a copy!
Makes 8 servings (one heaping cup).
Serve with guacamole and Stepf's Spicy Vegan Quinoa-Cornbread.