Vegan Sweet Potato Chili

Recipe View 5 mins Sauté Aromatics (5 minutes): Heat 3 tablespoons of vegetable broth in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, garlic, and jalapeño (if using) and cook, stirring occasionally, until the onion is softened and translucent.

Recipe View 2 mins Bloom Spices (2 minutes): Add the diced sweet potatoes, chili powder, cumin, smoked paprika, oregano, and red pepper flakes to the pot. Stir well to coat the sweet potatoes and spices, and cook for another 2 minutes, allowing the spices to bloom and release their fragrant oils.

Recipe View 25 mins Simmer with Broth and Tomatoes (25 minutes): Stir in the tomato paste, remaining 2 tablespoons of vegetable broth, and the can of diced tomatoes (undrained). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

Recipe View 15 mins Incorporate Beans and Simmer (15 minutes): Stir in the drained and rinsed kidney beans. Continue to simmer, uncovered, for another 15 minutes, allowing the flavors to meld together and the chili to thicken slightly. Adjust seasoning with salt and pepper to taste.

Recipe View 0 mins Serve and Garnish: Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, diced avocado, a dollop of vegan sour cream, or a squeeze of lime juice.