Meal prep with vegan sweet potato chili recipe

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.

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