Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Smoky Chili with Sweet Potatoes (Vegan, Gluten-Free)


1 Star2 Stars3 Stars4 Stars5 Stars
(2 votes, average: 5.00 out of 5)
Loading...

  • Author: The Plant-Powered Dietitian
  • Yield: 10 servings 1x
Scale

Ingredients


Instructions

  1. Cover the beans with water and soak overnight.
  2. Drain the beans and add to a large pot with the 4½ cups of water and the broth base. Bring to a boil, covered, over medium-high heat, then reduce the heat to medium and simmer for 20 minutes.
  3. Add the tomatoes, tomato paste, onion, sweet potatoes, celery, garlic, paprika, chili powder, cumin, and liquid smoke and stir well.
  4. Cover and cook for an additional 40 to 45 minutes, stirring occasionally, until the sweet potatoes are tender yet firm and the beans are tender. Add water as needed to replace moisture lost to evaporation, although the consistency should be thick.

Notes

To prepare the dish in a slow cooker, place the soaked beans and the remaining ingredients into the container and cook for 4 to 5 hours on high or 8 to 10 hours on low.

Instant Pot Directions: For Steps 2-4, place ingredients in an Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.

Recipe from Plant-Powered for Life by Sharon Palmer, MSFS, RDN

Nutrition

  • Serving Size: 1 cup each
  • Calories: 167
  • Sugar: 5 g
  • Sodium: 134 mg
  • Fat: 1 g
  • Carbohydrates: 32 g
  • Fiber: 11 g
  • Protein: 10 g