Sweet Potato Chili

We love sweet potatoes this time of year. They’re the perfect fall veggie for mashing, thickening, and roasting and they’re loaded with fiber, vitamin C, and antioxidants.

This cost-efficient chili is plant-based, low-calorie, and can be put together in minimal time. Add this recipe to your weekly meal prep rotation or whip up a batch and feed a crowd at your Sunday night football party or weekend tailgate.

Ingredients

2 medium size sweet potatoes or yams, peeled, large dice

½ onion, diced

2 cloves garlic

1 can organic black beans, rinsed & drained

1 cup cauliflower, chopped

1- 28 ounce can crushed tomatoes

½ cup walnuts, chopped

1 ounce, your favorite taco seasoning

1 package vegan cheese

Instructions

Put potatoes, cauliflower, onions, and garlic in a large sauce pot and cover with water. Bring to boil and cook until sweet potatoes become completely soft.

While potatoes are cooking, set a small saute pan on a stovetop burner. Set heat to low. Add walnuts and toast until they become golden brown and fragrant. Take off heat and set aside.

When potatoes are soft, drain water, and use a masher to crush all ingredients until they are incorporated and resemble mashed potatoes. This mixture will look like a paste. 

Add crushed tomatoes, black beans, walnuts, and taco mix. Heat mixture on low until it is hot all the way through. Portion into 8 ounce servings for the week and add 2 tablespoons of shredded vegan cheese per serving. Yum!

Don’t want to use vegan cheese? No problem! We suggest topping with some sharp cheddar instead (just make sure to account for any changes to the nutritional stats)!

Nutrition facts:
servings: 8 serving size: 8 ounces

calories: 154, fat: 3g (saturated fat:0g), sodium: 561mg, protein: 4g, carbohydrates: 26g, sugar: 6g, fiber: 6g