Cook’s notes: I made this for the vegan potluck club at work. It is very mild. The Simple Veganista gave me the idea to serve this chili over cooked quinoa and says, “Add a 1/2 teaspoon or so chipotle powder for some added heat.”
Makes a huge pot of chili.
1 Tablespoon extra-virgin olive oil 1/2 onion, diced
2 teaspoons Mild Chili Spice Mix or taco seasoning
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon unsweetened cocoa powder
1/4 teaspoon cinnamon powder
15 oz. can sweet potato puree (about 2 cups)
15 oz. can black beans, rinsed and drained
15 oz. can chili beans (a blend of kidney beans, black beans, pinto beans) with juice — do not drain
2 (14.5 oz.) cans of diced tomato
1 can corn
1 cup water or vegetable stock
1 Tablespoon lime juice
Heat the oil in a large, heavy bottom pot over medium high heat. Add the onion and cook for about 5 minutes, until the onion softens.
Add the spices (Mild Chili Spice Mix to cinnamon) and stir to combine.
Add the sweet potato, beans, tomato, corn, and water (or stock) and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 to 30 minutes until the mixture thickens.
Remove the pot from the heat and stir in lime juice. Season with salt as needed.