SLOW COOKER VEGAN SWEET POTATO CHILI
This is a slow cooker or Instant Pot® recipe for a yummy chili without meat!
Provided by Nate Bartlett
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Place sweet potatoes in a 6-quart slow cooker. Add kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, paprika, and salt. Pour in water and orange juice. Cover.
- Cook on High until sweet potatoes are fork tender, 3 to 4 hours, or on Low for 6 to 8 hours.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 57.6 g, Fat 1.1 g, Fiber 13.6 g, Protein 10 g, SaturatedFat 0.1 g, Sodium 728.5 mg, Sugar 13.6 g
VEGAN SWEET POTATO CHILI
Toasted ancho chiles add smoky, earthy flavor to this meatless chili that teams vitamin-rich sweet potatoes with protein-packed black beans.
Provided by Riley Wofford
Categories Food & Cooking Lunch Recipes
Time 1h5m
Yield Serves 4 to 6; Makes 6 cups
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium-high. Add chiles, onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until onion is softened and lightly browned, 5 to 6 minutes. Add tomato paste, chili powder, cumin, and cayenne, if using; cook until fragrant, about 2 minutes. Stir in sweet potatoes and 4 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes. Let cool 5 minutes.
- Transfer chiles, 1 cup sweet potatoes, and 1 cup cooking liquid to a blender and puree until thick and smooth. Return to saucepan along with beans. Cook over medium heat until beans are warmed through, 5 minutes more. Adjust seasoning as desired. Serve, with avocado, scallions, and corn chips.
SWEET POTATO AND BLACK BEAN CHILI
The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
- Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
- Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
- Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
- Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 101.4 g, Cholesterol 12.6 mg, Fat 14.7 g, Fiber 26 g, Protein 20.7 g, SaturatedFat 5 g, Sodium 2119 mg, Sugar 17.9 g
VEGAN CHILLI
This vegan chilli packs in plenty of vegetables and doesn't fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
- Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
- Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.To make in a slow cookerHeat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.
Nutrition Facts : Calories 367 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 22 grams sugar, Fiber 17 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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- In a 4-to-6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
- Reduce the heat to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
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