There seems to be something with meatless chili recipes—what if you don’t like beans? I think beans are a great and affordable source of plant protein, but they can be overused in the vegan protein department.
This is a grain-free vegan pepper, thank you very much, and it’s absolutely delicious. The walnuts add a meaty, flavorful texture after sitting in the broth for a while, and warming up the chipotle with sweet potatoes is a delicious, warm, and very tasty winter concoction.
Make this on a weekend day and enjoy the rest of the food for lunches all week long. Instant meal prep!
more:This hour-long meal prep guide will help you make small changes as the New Year approaches
Chipotle sweet potato with walnuts
Preparation: 20 minutes Cooking: 1 hour Serving: 8-10
1 medium onion chopped
1 green capsicum, cut into cubes
4 cloves minced garlic
1 tablespoon chipotle in adobo (juice from the can and a few small pieces of pepper)
1 teaspoon dried thyme
1 tablespoon chili powder
Half a teaspoon of cinnamon powder
2 cups unroasted chopped nuts
2 pounds sweet potatoes, peeled and cubed
28 ounces canned diced tomatoes in their juices
3-4 cups vegetable broth
salt to taste
Also:Vegetarian Potato Salad: A cookout side dish for everyone!
Heat a large soup pot over medium heat with a drizzle of olive oil. Add the onion, garlic, and pepper and sauté for 5 minutes, stirring as you go.
Add chipotle, oregano, chili powder, and cinnamon. Stir to coat the vegetables for 1 minute, then add the sweet potatoes, walnuts, tomatoes, and broth to the saucepan with a sprinkle of cinnamon. Add 3 cups of stock first, fourth later if needed.
Stir in the chili and reduce the heat to medium-low. Cover the pot and let it cook for 45 minutes, stirring once or twice. Adjust the heat during this time so the soup is simmering but not boiling vigorously.
Remove the lid after 45 minutes and allow the chili to simmer, uncovered, for another 15 minutes, until it has thickened slightly. If the chili is too thick, add the remaining cup of the stock. Taste as you go and season with salt. The chili should be very flavorful by the time you serve it.
For more heat, stir in more chipotle paste one teaspoon at a time, or make more for swirling in individual bowls.
This recipe is vegan, gluten-free as written, and Whole30 compliant.
If you are not a vegetarian, feel free to use any type of stock you like or have on hand.
The nut in this recipe softens as it sits, making it an excellent meal prep recipe. This chili also freezes well for months – make a double batch and freeze half for later!