Who are ya’ll rooting for this football season? It’s that cozy time of year when we get to indulge in comfort food, family time and football games. And this Vegan Game Day Chili is a crowd pleaser. It’s the perfect snack to serve up while cheering on your team. You won’t even miss the meat…promise!
My vegetarian chili is loaded with sweet potatoes, black beans and tomatoes. It’s so full of goodness, protein and fiber to keep you energized. And it has enough of a spicy kick to keep you super satisfied.
I’m all about creating quick and easy recipes to make…and this chili fits perfectly into my busy schedule. The prep time is only a few minutes and you can cook it over the stove top for about an hour or in a slow cooker all day long. Either way, it’s delish and tastes just as good the next day!
Top this warm cozy bowl with coconut yogurt, avocado, hot sauce and crushed chips…and it’s game time.
Game Day Chili (Vegan)
Prep and Cook Time: 1 hour and 30 minutes
1/2 tablespoon olive oil
1/4 cup water
1 medium red onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 sweet potato, peeled and cubed
1 t of Chicken Salt
dash of freshly ground black pepper
5 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1Tablespoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1 can (28 ounces) diced tomatoes
4 cups cooked pinto beans
2 cups vegetable broth
Toppings: Coconut yogurt, vegan cheese, avocado, crushed tortilla chips, green onions, chopped cilantro
In a 4-to-6 quart Dutch oven, warm oil over medium heat.
Saute onion, garlic, peppers and sweet potatoes until the onions are translucent, about 4 minutes.
Reduce the heat to medium-low. Add spices, tomatoes, beans and vegetable broth.
Stir and simmer.
Reduce heat to low and cover.
Stirring occasionally, chili will reduce and become thickened in 1 hour.
Season chili with chicken salt and pepper to taste and add desired garnish.
Mama on the Glow