I think we’ve made you wait long enough… Here is the winning chili recipe from our First Annual Vegan Chili Cookoff last month! Enjoy!
Chipotle Sweet Potato Chili
Submitted by Lauren Murray
3 medium sweet potatoes
juice from 1 lime
2 red bell peppers
1 large onion
4-6 cloves of garlic
2-3 15oz cans of organic black beans
15oz can of organic tomato sauce
28oz can of organic diced tomatoes
chipotle peppers en Adobo sauce
Field Roast Mexican Chipotle sausages (optional)
chipotle pepper powder
ancho chili powder
habanero pepper (optional)
A note from Lauren: I have a bad habit of not measuring anything when I cook, so these spice measurements are all approximate. Add them in small amounts and adjust to taste as it cooks. I know this looks like a novel, but it’s not hard, trust me!
Preheat oven to 400 degrees.
Wash and peel potatoes, and cut into 1 1/2-2″ inch chunks (they’ll shrink). Toss chunks with the juice from the lime and drizzle with the olive oil and agave until coated. Add about 1/4 cup of brown sugar, and a teaspoon each of chipotle pepper powder, cinnamon and salt, and 1/4 teaspoon of cayenne. Toss to coat. Line a rimmed baking tray with foil and dump potatoes on it. Roast for 30 minutes, flipping them halfway. If they look dry when you flip, drizzle with a little more oil.
While potatoes are roasting roughly chop the onion and garlic. Saute in a large soup pot over medium heat until tender. Add a teaspoon each of chili powder, ancho and chipotle pepper powder, cumin, cinnamon and salt. Add the diced tomatoes and tomato sauce. Dice 2 or 3 chipotle peppers and add about a tablespoon of adobo sauce. Turn the heat up to high. Once it reaches a boil reduce to simmer and cover. Add spices to taste.
Increase oven temp to 425 degrees.
De-stem the bell pepper and cut in half vertically. De-seed and coat with olive oil. By now the potatoes should be done. Take the foil (with potatoes on it) off your baking tray and set aside. Line the baking tray with another sheet of foil and place the peppers cut side down. If you’re using the habanero pepper, lightly oil it and place it on the tray. Roast for 20-25 minutes, until the skin browns and blisters on top. Upon removal immediately place bell peppers in a paper or plastic bag and allow them to steam. The skin of the habanero should be very easy to remove without doing this. Cut it in half, de-seed and dice it very small. Add it to the tomato mixture. (Note from Lauren: I only used about half of one and it was SUPER spicy. This is totally optional. I have made it without, and it is just as good!)
Drain your black beans, and rinse them if you want. Start with two cans, and if desired add the third. Add them to the simmering tomato mixture and adjust your spices if needed. Remove the bell peppers from the bag and peel the skins off. They should come off pretty easily, but if some stick it’s not a big deal. Cut into thin strips or chunks.
Add the red peppers and potatoes to your pot. It should be pretty thick by now. Add vegetable broth until desired consistency is reached. In addition to the chili spices, add more brown sugar and cinnamon to the mixture if needed.
If you’re using the Field Roast sausages cook them according to package directions. Cut them into 1″ rounds or crumble it in.
Simmer for at least an hour. Enjoy!
We’ve made a cookbook with some of the recipes from the Chili Cookoff to raise money for the Northeast Animal Liberation Festival and Bold Native Screening. They will be available in about a week at all of our upcoming events and on our website. We’ll keep you updated!