Hearty Vegan Chili

INGREDIENTS

NOTE: I choose all organic ingredients for this recipe to avoid pesticides , heavy metals, and other chemicals.

• 2 Large Cubed Sweet Potatoes

• 1-2 boxes/cans Kidney Beans (drained)

• 1 box/can Black Beans

• 2 (15oz) jars Tomato Sauce

• 1 Diced Yellow Onion

• Cumin

• Chili Powder

• Smoked Paprika

• Black Pepper

• Salt

• 2 Cups Low Sodium Bone Broth or Vegetable Broth (enough to cover the vegetables to cook)

• 1lb Ground Turkey (non-vegan option)

• Vegan cheddar cheese (optional)
  
  Note: I think spice is very personal. I’m IN LOVE with cumin in chili. So I literally dump it in. I also add smoked paprika for that little bit of smokey beautiful flavor. I love spice and flavor in my chili. So add as much, or little, spice as you like to create the flavor profile you prefer.
  

INSTRUCTIONS (SLOW COOKER)

1. Add all ingredients to slow cooker (expect for turkey, that must be browned first then added)

2. Cover and cook on high for 3-4 hours or on low for 7-8 hours

3. Store in air-tight glass storage in the fridge, use stove to reheat. Enjoy within 5 days for vegan option and 3-4 days for turkey option

INSTRUCTIONS (STOVE TOP)

This is how I traditionally make the chili because it’s pretty fast and I like being able to stir and watch it as I go.

1. First add the cubed sweet potato and broth to your pot––I use a Cast-Iron Dutch Oven, it’s amazing! Cook sweet potatoes until they are about halfway cooked.

2. Then add your onion, green pepper and cook until they begin to tender. Add your tomato sauce, spices, and beans.

3. Cook the mixture until it begins to thicken and come together. Stir occasionally.

4. Serve warm, top with vegan cheese (or regular) if you want even more creaminess.

5. Store in air-tight glass storage in the fridge, use stove to reheat. Enjoy within 5 days for vegan option and 3-4 days for turkey option