Vegan Chili | Hearty & Delicious

Hi, I'm Yumna from Feel Good Foodie, and today we're going to make a sweet potato chili. This sweet potato chili is vegan, but it's still loaded in tons of flavor and lots of protein. So what I like to do is start with red onions, green peppers, and some sweet potato. I've already kind of started chopping up all the ingredients, and we're just going to finish chopping the sweet potato. So I like to use like a medium-sized sweet potato and just cut it into three equal parts, horizontally, and then just chop it up into little cubes. I like making everything smaller than bite size. That way, in each bite of chili, you'll get a little bit of all the flavors. I've got a huge pot, and I'll add about two tablespoons of olive oil. So to the pot, I'm going to add some red onions, and this is green peppers. It's about a whole green pepper in here that's been diced, and sweet potatoes. This is about three to four sweet potatoes that are in here, and the sweet potatoes give it that nice sweet flavor that pairs really well with the smoked paprika and all the beans that are going to go in here. All right, so we're going to start mixing everything together, and the goal right here is just to soften up the vegetables. You don't want them to be completely soft, but just about five minutes or so until the vegetables become a little bit more tender than they are now. All right, so the vegetables are cooking for about five minutes, and they're getting a little bit softer now. So now it's time to add in the spices. First, we'll add some minced garlic. I had this garlic was frozen and minced. Oh, it's nice and soft. So I have in here chili powder, very essential to the chili. Next, I have smoked paprika. We'll add two teaspoons of that. Next, I put in some cumin. We'll do two teaspoons of that as well. Now we have some Mexican oregano, one teaspoon of that, and finally a little bit of coriander. So I'll add about half a teaspoon of that. So you can see the pot is full of spices, and it's getting really aromatic. So we're going to coat all of that together. Make sure all the vegetables have a nice coating of the spices on them. Once the vegetables are coated in the spices, we'll go ahead and add some vegetable broth. You can also use chicken broth if you want. So I'll add that to it. I'll add a huge can of diced tomatoes with their juices right in here. I'm also going to add a small can of diced green chili. This is going to give it a little kick and that nice authentic chili flavor that we all love. Give that all a stir, and in go the beans. We've got black beans, kidney beans, and quinto beans, and we'll just put all of that in here. You can use any combination of beans you want. One kind or three kinds or whatever you'd like. So all of that is going to get all mixed up, and we're going to bring it to a boil and let it simmer for about 30 minutes. So the chili has been simmering for about 30 minutes, and we're just going to check on it now. It is looking so good. And look at that, guys. All the vegetables have softened, all the flavors are incorporated, and it looks like it's done. So to check on doneness, what I like to do is take the sweet potato and just try to see if it's like fork tender, and it is. It's very soft and it looks like it's perfect and ready. So our chili is all done, and I'm going to do a quick squeeze of lime juice over here. And after something's been cooking for a while, adding lemon juice or lime juice or fresh herbs just brings it back to life again. So I love doing that when a dish is all done. It just makes it come alive again and adds a little bit of freshness to something that's been cooking for a long time. So we'll go ahead and spoon this into our bowl. And the sweet potato chili is so hearty, so healthy, so comforting. There's so much flavor in here, so much nutrition. You're just going to love this recipe. So once the sweet potato chili is all done, you can top it with all the things. And I'm literally going to top it with all the things. I'm going to put on here some fresh lime. We've got some avocado. And I like putting avocado on chili because it adds a nice creamy flavor to it without having to put Greek yogurt or sour cream or anything like that. So it keeps the recipe vegan, which is great. So I'll put some avocado in here. And I'm also going to add a little bit of jalapeno peppers and some fresh cilantro. And it's ready to go. So this is a wonderful variation of traditional chili. It's a sweet potato chili. It's vegan. It's healthy. It's hearty. It's so comforting. It's basically the best thing ever. And I hope you love it. For the full recipe, check out feelgoodfoodie.net.