#veganchili #pantrystaples #sweetpotato
Hey everyone! Welcome back to another GREAT recipe.
These sweet potatoes stuffed with chili use some fairly inexpensive produce and will use many of your pantry staples. It’s a great way to save a couple bucks on meal prep. Let me know what you think of this video, give it a like, write a comment, and make sure to subscribe to the channel! So grateful for your time and I hope you really enjoy this recipe!
Hugs!
All love, RM.
___________________________________________________________________________________
Ingredients:
5-6 sweet potatoes (baked at 350 F for 1 – 1.5 hours until completely tender on the inside)
1 yellow onion, diced
4 minced garlic cloves
2 chopped celery sticks
3 carrots, cut into half moons
1 green bell pepper
1/4 cup minced fresh parsley
1 minced chipotle chile in adobo
1 tsp ground black pepper
1.5 tsps ground cumin
1/2 tsp ground ceylon cinnamon –
2 tsps smoked paprika
1/2 tsp ground turmeric (See directions next to quinoa for chili powder.)
water to de-glaze
2 cans of 28 oz whole peeled roma tomatoes
1 14 oz can diced tomatoes
1 cup uncooked green lentils (French lentils work nicely here. These are the ones I used.)
1.5 tbsp red miso paste (Make sure not to boil the chili! This will kill the bacteria that is naturally in miso paste. Go fermentation!)
1 tbsp vegan consommé
Lots of lemon juice
Cooked quinoa (For this quinoa, you can cook it two ways. You can either add 1 cup uncooked quinoa to the chili and add 2 cups of veggie broth or water. You can also cook the quinoa in a salsa (homemade or store bought) and 2 cups of water then add it to the chili. This is the method I used. This is why I did not add any ground chili powder to the recipe. If choosing to cook the quinoa using method 1, add 1/4 cup of chili powder, too.)
1.5 cups / 1 14 oz can of black beans (washed and drained)
1.5 cups / 1 14 oz can of navy beans (washed and drained)
1.5 cups / 1 14 oz can sweet corn (drained)
Top with cashew crema and / or pickled jalapeños
You can also access the recipe on my blog here –
Credit o @George Tibbles for the thumbnail!