• kelly@noshandnourish.com
  • Denver, CO
Lunch
Sweet Potato Chili

Sweet Potato Chili


FALLing in love with plant-based! How delicious does this vegetarian/vegan #OrangeWeek lunch plate look?! This is Babycakes’ absolute favorite chili recipe that we make on repeat at our house. (recipe below) annnnnnnd her favorite flavor of @naturesbakery fig bars: peach apricot.

Sweet Potato Chili

Prep Time 10 mins
Cook Time 20 mins
Servings 6 servings

Ingredients
  

  • 1 large sweet potato diced
  • 15 oz can of chickpeas drained
  • 15 oz can of kidney beans don't drain
  • 15 oz can of diced tomatoes don't drain
  • 6 oz can of tomato paste
  • 32 oz veggie "no chicken" broth @imaginefoods
  • 1 cup cooked brown rice or quinoa
  • 2 tbsp chili powder
  • 1 tsp mustard powder
  • 1 tbsp molasses
  • 15 oz can of corn

Instructions
 

  • Steam sweet potato first — 8 min with water in a steamer pot
  • Then add all ingredients to a large stockpot. Cook on medium heat for 10 – 15 min until cooked through. Serve hot.

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