So, lunch, people. I’ve been obsessed with finding half-decent vegan lunch ideas lately. For some reason, I think vegan lunch menus are especially difficult to come up with–maybe because lunch for the working/schooling population has to be quick, packable, and nutritionally dense (especially if you’re like my husband–6’5″ and frequently only gets a few minutes to eat).
Of course, everyone knows that beans are protein-dense, high in fiber, and just a great stick-to-your-ribs food. But, uh…am I the only one who ever worries about the potentially noxious afternoon effects of a delicious bowl of chili?
Call me crazy, but somehow the addition of sweet potatoes to this chili makes me feel a little less…umm…dangerous? Somehow, in Lindsay’s brain, the sweet potatoes should help balance out all that protein with a few complex carbs. And, without going into too much detail, I’m pretty sure they did help.
So, let’s talk about sweet potatoes. I’m not a sweet potato-ey person, you guys. I’m really not. I know it’s sad, but I pretty much only eat sweet potatoes when they’re in my mother-in-law’s amazing Thai curry. And even then, it’s a stretch. So, when I use sweet potatoes in any recipe, you can rest assured that you won’t get an overwhelming sweet potato flavor. In fact, you probably won’t even be able to taste the sweet potatoes in this recipe, if you chop ’em small enough.
So get yourself a bowl. You’re gonna love this stuff.
Vegan Sweet Potato Chili
- 1 medium sweet potato peeled and chopped into fine pieces
- 1 cup water
- 3 cups tomato sauce or two 15-ounce cans, divided
- 2/3 cup green bell pepper about 1/2 of a medium pepper, finely chopped
- 1 1/2 cup onion finely chopped (about 1/2 an onion)
- 1 clove garlic minced
- 12 ounces vegan protein crumbles Gardein or Boca brands work fine.
- 1.5 cups petit diced stewed tomatoes or one 15-ounce can
- 1 1/2 cup cooked black beans or one 15-ounce can
- 1 1/2 cup dark kidney beans or one 15-ounce can
- 1/2 cup corn frozen, fresh, or canned
- 1 1/2 tablespoon ground cumin
- 3/4 teaspoon salt or to taste, more if you aren't using canned ingredients
- In a large pot, place half of your tomato sauce (about one 15-ounce can) along with water, and bring to a moderate boil.
- Add chopped sweet potato, and cook covered on medium heat, stirring every 2-3 minutes.
- 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.
- Add remaining ingredients and simmer for about 10 to 15 minutes until all ingredients have had a chance to get married and have babies.
- Serve hot with a big dollop of vegan sour cream (I used Tofutti) and chopped green onions, if desired.
Additionally, if you desire a little extra spice in your chili, throw in a little cayenne, or pepper of your choice. This recipe keeps for 3-4 days in an airtight container in the refrigerator, or for up to 1 month in the freezer. (Be sure to let soup cool to room temperature before freezing.) Don't have any store-bought vegan sour cream on hand? Try this vegan avocado sour cream!
And last but not least, here’s some food for your thoughts:
“He that handleth a matter wisely shall find good: and whoso trusteth in the LORD, happy is he.” Proverbs 16:20 (King James Version)