Vegan Sweet Potato Chili with Lime Crema
Healthy Chili Recipe
Ingredients
Chili
- 2 tbsp olive oil for drizzling
- 2-3 large sweet potatoes peeled & diced
- 2 small / medium onions peeled & diced
- 7-8 cloves garlic minced
- 4 tbsp chili powder (can use more for additional heat)
- 8 tsp cumin
- 3 tsp cayenne
- 2 tsp paprika
- 1/2 tsp salt
- 4-5 cups water
- 3 15 oz cans of mixed beans pinto, kidney, black beans (drained & rinsed)
- 1 28 oz diced tomatoes and their juice
- 1 lime juiced
Lime Crema
- 4 avocados
- 2-3 tbsp almond milk
- 4 limes juiced
- maldon salt flakes to taste
Instructions
Chili
- Heat the olive oil in a dutch oven over medium/high heat. Add the onion and garlic, stirring & cooking until the onion is softened and translucent (about 5 minutes). You can add a splash of water if it begins to stick.
- Add the garlic, chili powder, cumin, cayenne, paprika, and salt, stirring constantly for 10-15 seconds. Add a splash of the reserved water, allowing it to cook for an additional 1-2 minutes.
- Add the diced sweet potato and 2 cups of the reserved water, stirring until combined. Cook for another minute until fragrant. Add more of the water- just until the sweet potatoes are barely covered (save the rest for later). Bring to a simmer.
- Once simmering, reduce to a low simmer and cover the dutch oven, cooking until the sweet potato is fork tender 13-15 minutes.
- Add the beans, the tomatoes and their juice, as well as the lime juice. Stirring until combined.
- If you'd like to keep your chili thick and sauce-like, omit the remaining water. If you prefer a soup-like chili... add more water until you're pleased with the consistency.
- Increase the heat to high and return to a simmer, stirring often. Allow the chili to simmer for 10-12 more minutes (uncovered) to reduce and combine just a bit.
Lime Crema
- Peel and scoop out the avocado into a blender.
- Add the almond milk and a sprinkle of malden salt flakes.
- Juice one lime to start, and blend until smooth & creamy.
- Taste the crema and add the juice from one lime at a time, tasting in between, until it's to your liking. I typically do a 1:1 ratio (one lime per one avocado).
- You can also add more almond milk (or any milk of your choosing) to thin the crema. To make it thicker, add another avocado... salt as needed.
- Garnish a dollop (or two) on top of the chili!
Notes
Adjust to your dietary preferences! This easy recipe can be altered to your needs and preferences. Add or subtract spices to control the heat level, add or subtract water to manipulate the consistency, sub your favorite milk or milk substitute in the crema, etc.