2-Bean Sweet Potato Chili
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.