Vegan Sweet Potato Chili
This vegan sweet potato chili is perfect for those chilly nights! Easy to make, top 8 free! Hints of sweet while completely savory, this chili will blow you away.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 8 people
Calories: 123kcal
- 2 lbs sweet potatoes, cubed
- 2.5 cups vegetable stock
- 1 28oz can of crushed tomatoes
- 1 15oz can black beans, drained and rinsed
- 1 15oz can cannellini beans, drained and rinsed
- 1 15oz kidney beans, drained and rinsed
- 1 green pepper, diced
- 1 red onion, diced
- 5 cloves garlic, minced
- 2 tablespoon chili powder
- ½ tablespoon cacao powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- salt and pepper to taste
- 2 bay leaves
Chop all the vegetables.
Put everything into a crockpot. Stir to combine and then put the lid on top.
Cook on low for 8 hours or high for 4 hours. Add more liquid as needed.
Serve with any optional toppings. Any leftovers can be stored In the fridge or freezer.
*This post is Top 8 Allergen Free
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1.5cup | Calories: 123kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 495mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17069IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg