Easy Meatless Sweet Potato Chili

by | Updated: December 3rd, 2016

What do you get when you combine sweet potato chunks, black beans, diced tomatoes, sweet corn and a smattering of spices? One of my favorite Meatless Monday meals! This version requires minimal prep but offers maximum flavor even carnivores can’t resist.

vegan sweet potato corn chili

Ingredients:

Directions:

  1. Wash sweet potato and cut into 3/4″ chunks.
  2. Toss sweet potato chunks in coconut oil, sea salt and pepper.
  3. Roast for 35 minutes at 400 degrees.
  4. While potatoes are cooking, drain and rinse black beans.
  5. Drain and rinse sweet corn.
  6. Add black beans, sweet corn and diced tomatoes to a large pot.
  7. Add chili powder, garlic powder, basil, cumin and sea salt. Taste and adjust seasoning as necessary.
  8. Bring to a boil, then reduce heat to simmer. Cover and cook for at least 1 hour.
  9. Add roasted sweet potato chunks, stir and simmer for 30 minutes.
  10. Top with diced avocado and vegan cheese before serving.

No time to spare? Try my preferred, quick-cooking method:

  1. Wash sweet potato and slice into 1/4″ pieces.
  2. Drain and rinse black beans.
  3. Drain and rinse sweet corn.
  4. Add sweet potato chunks, black beans, sweet corn and diced tomatoes to a large pot.
  5. Add chili powder, garlic powder, basil, cumin and sea salt. Taste and adjust seasoning as a necessary.
  6. Bring to a boil, then reduce heat to simmer. Cover and cook for at least 30 minutes, or until sweet potatoes are tender. Stir occasionally.
  7. Top with diced avocado and vegan cheese before serving.

Serves 4-6… or in my case, serves 2 with amazing leftovers for lunch!