Mixed Bean and Sweet Potato Chili
Prep time
Cook time
Total time
Vegan chili with Boca crumbles, beans, corn, and sweet potatoes
Recipe type: Entree/Soup
Cuisine: Southwest
Serves: 4-6
  • 1 medium sweet potato, peeled and chopped into fine pieces
  • 1 cup water
  • 3 cups tomato sauce (or two 15-ounce cans), divided
  • ⅔ cup green bell pepper (about ½ of a medium pepper), finely chopped
  • 1½ cup onion, finely chopped (about ½ an onion)
  • 1 clove garlic, minced
  • 12 ounces Boca Veggie Crumbles (or your favorite meat substitute--Gardein is also good)
  • 1½ cup petit diced stewed tomatoes (or one 15-ounce can)
  • 1½ cup cooked black beans (or one 15-ounce can)
  • 1½ cup dark kidney beans (or one 15-ounce can)
  • ½ cup corn (frozen, fresh, or canned)
  • 1½ tablespoon ground cumin
  • ¾ teaspoon salt (or to taste, more if you aren't using canned ingredients)
  1. In a large pot, place half of your tomato sauce (about one 15-ounce can) along with water, and bring to a moderate boil.
  2. Add chopped sweet potato, and cook covered on medium heat, stirring every 2-3 minutes.
  3. When sweet potato is semi-softened (after about 15 minutes of cooking), add pepper, garlic, onion, and Boca crumbles to pot. Simmer for about 5 minutes.
  4. Add remaining ingredients and simmer for about 10 to 15 minutes until all ingredients have had a chance to get married and have babies.
  5. Serve hot with a big dollop of vegan sour cream (I used Tofutti) and chopped green onions, if desired.
This recipe is essentially oil-free. However, if you prefer a little extra flavor, you could saute your peppers, onions, and Boca crumbles in a little olive oil or coconut oil.
Additionally, if you desire a little extra spice in your chili, throw in a little cayenne, or pepper of your choice.
Recipe by Vegan Yumminess at http://veganyumminess.com/mixed-bean-and-sweet-potato-chili/