Spicy Sweet Potato Chipotle Chili (vegan, gluten free)

In the past 16 hours, I’ve had three meals that consisted solely of chili. The best chili ever. And it just happens to be vegan and gluten-free. PERFECT for these rainy, chilly December days we’ve been having in Texas.

I had soup-y chili for dinner last night, cold chili for breakfast, and then I whipped up some avocado cream for this glorious lunch.

The original recipe comes from Julie Morris‘s Superfood Kitchen but I’ve altered it so much, that I am including it here (with extra suggestions for altering it even more). BTW, if you haven’t tried any of her smoothies from Superfood Smoothies, I highly recommend. It’s one of the few recipe books I have on my bookshelf.

Spicy Sweet Potato Chipotle Chili (vegan, gluten-free, vegetarian, dairy-free, egg-free, one pot cooking)

Chili Ingredients:

  • 2 medium tomatoes, chopped and blended into a chunky puree (or one can diced tomatoes)
  • 2 medium tomatoes, chopped
  • 2 T oil (olive or coconut)
  • 2 t garlic, minced
  • 1/2 can chipotle peppers in adobo sauce, sliced (don’t forget to add the sauce)
  • 2 medium sweet potatoes, peeled and diced
  • 1 t cayenne powder for extra spice
  • 2 cans kidney beans, drained and washed
  • 1 box vegetable broth

Extra toppings:

  • Sea salt and cracked pepper, to taste
  • Avocado cream
  • Dried cranberries
  • Pumpkin seeds

Avocado Cream Ingredients:

  • 2/3 c cashews (raw or roasted, no salt)
  • 2/3 c water
  • 1 avocado, pitted and peeled
  • 2 T lime juice
  • 1/2 t sea salt

**The cream is not necessary for an amazing tasting chili…but it does take things up a notch on the texture scale and can be versatile with other dishes.

Chili Procedure:

In a large pot, melt the oil over medium-high heat with the garlic. Add the 2 c of chopped tomatoes, peppers and adobo sauce, and sweet potatoes. Once it has cooked down for about 5 minutes, add the tomato puree (or canned tomatoes), cayenne, beans, and veggie broth.

Stir to combine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes. Taste and add salt and pepper and cook uncovered over low heat for an additional 15 minutes.

When the chili is finished cooking, serve hot with toppings.

Avocado Cream Procedure:

Blend cashews and water together in a blender until it makes a smooth cream. Add the avocado, lime juice, and sea salt blending together to form a whip. Refrigerate and serve cold.

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