Vegan Sweet Potato Chili with Mole seasonings
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 294.7
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 754.1 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 14.5 g
- Protein: 14.5 g
View full nutritional breakdown of Vegan Sweet Potato Chili with Mole seasonings calories by ingredient
Introduction
Based on a Real Simple recipe... But I doubled the beans, sweet potatoes, and seasonings and added carrots and beets for an extra veggie oomph. Based on a Real Simple recipe... But I doubled the beans, sweet potatoes, and seasonings and added carrots and beets for an extra veggie oomph.Number of Servings: 8
Ingredients
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1 tablespoon olive oil
1 medium yellow onion, chopped
1 large carrots, chopped
4 garlic cloves, chopped
2 tablespoons chili powder
2 tablespoons ground cumin
4 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper
1 tablespoon smoked paprika
sea salt (varies dependent on low or no sodium tomatoes)
2 15.5-ounce cans fire-roasted diced tomatoes with chilis
2 15.5-ounce can black beans
2 15.5-ounce can chili beans
2 medium sweet potatoes (about 8 ounces), peeled and cut into 1⁄2-inch pieces
1 beet
vegan sour cream and tortilla chips, for serving
Directions
You can make this in a slow cooker by combining all the ingredients in said slow cooker and slow cooking them until the sweet potatoes are tender.
However, I saute the onions, carrots, and garlic in a large stock pot until tender or onions are even starting to char, adding the sweet potatoes as I chop them. Then I add all the canned goods, undrained. Once everything is hot in the stock pot, I add all the seasonings, stir to mix, and heat over low to medium heat (sometimes I'm in a hurry) until the potatoes are cooked. I love vegan sour cream on this chili but my family eats it with cheese, fritos, tortillas... everything you'd put in regular chili.
Serving size is 1.5 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKRABBIT.
However, I saute the onions, carrots, and garlic in a large stock pot until tender or onions are even starting to char, adding the sweet potatoes as I chop them. Then I add all the canned goods, undrained. Once everything is hot in the stock pot, I add all the seasonings, stir to mix, and heat over low to medium heat (sometimes I'm in a hurry) until the potatoes are cooked. I love vegan sour cream on this chili but my family eats it with cheese, fritos, tortillas... everything you'd put in regular chili.
Serving size is 1.5 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKRABBIT.