Sweet Potato Chili Sin Carne
Incredibly warm, easy, vegan chili sin carne
Ingredients
- 1 cup bulgar
- 2 medium sweet potatoes
- 1 large onion
- 5 cloves garlic
- 2 cans kidny beans
- 1 can black beans
- 2 cans whole or chopped tomatoes
- 3 cups vegetable stock
- 1 tbsp tomato paste (concentrate)
- 1 tbsp soy sauce
Spices
- 2 tsp cumin
- 1 tsp chili flakes
- 1 tsp smoked paprika
- 2 tsp chili powder to taste
- 1 tbsp oregano
- 1 bay leaf
- 1 tsp salt to taste
- 1 tsp sugar
Instructions
- Start off by prepping your vegetables. This will become a hearty stew, so do not worry too much about the size and shape of your chopping. You can keep it rustic.
- Chop your onions and garlic and start sautéing them in olive oil in a deep pot. About five minutes at medium heat until they become translucent.
- Meanwhile, peel and chop your sweet potato into cubes, and your peppers into smaller squares.
- Add your seasoning to the onions and mix around until slightly cooked - about 2 minutes
- Add your tomato paste and integrate it with the aromatics. Cook for about 3 minutes or until the paste turns into a deep maroon color.
- Add your vegetables, sweet potato and peppers. Season with salt, and cook for 5 minutes.
- Add all the canned ingredients, your strained beans and canned tomatoes.
- Add your vegetable broth, bay leaf and soy sauce. You can use any stock you like. For this recipe, I like using the “No-Beef Better than Bullion” stock to give extra depth of flavor, but any vegetable broth will work.
- Add one teaspoon of sugar to cut the acidity of the tomatoes.
- Simmer at medium heat and mix around every 5 minutes.
- After 20 minutes, add your bulgar. Let it simmer at low heat for another 20 minutes. The bulgar will expand and absorb a lot of the liquid. If you think it is too dry, add half a cup of broth.
- Once it is ready, take it off the heat and let it rest for at least 20 minutes.
- Serve hot and enjoy with all your favorite toppings