Vegan Spiced Sweet Potato Chili

FullSizeRenderSoak 4 cups Red beans covered in water overnight

Drain and put in soup pot covered in water, bring to boil, reduce heat and simmer for approx. 1 hour or longer, taste to make sure they do not overcook!

1 Organic Onion

4 Cloves Garlic

4 Cups Red Beans

1/4 White Japanese Sweet Potato

2 packages Upton Chipotle Seitan Strips

1 15 oz can of Organic Biodynamic Tomatoes

1 tbs. Cumin Seeds

1 tbs. Coriander Seeds

1 to 2 Tbs. Chili Powder

1 tbs. Raw Cocoa Powder

Bake Sweet potato for 45 minutes at 425 degrees, prick with a fork in center.

Saute Onion in EVOO, add garlic, stirring frequently.  In hot iron skillet put in Cumin Seeds and Coriander seeds until lightly brown and the scent fills the house.  Smash in a mortar.  Add all the spices and the can of tomatoes with juice, let simmer on low.

In separate pan sauté the chipotle seitan until browned.

Drain beans reserving a little liquid, and add the Spiced tomato Onion mixture.  Add the seitan, chop 1/4 potato and add to beans.  Simmer and let the flavors merry on low heat for 15 minutes and let it sit for 3 hours to merry.   One of the best Chili’s I’ve ever made, think that soaking the beans made a huge difference and adding the seitan really boosted the flavor along with the japanese white sweet potato!  Superb dish for winter, serve with a side of greens topped with beets.  And Cornbread.  Topped with Guacomole, Salsa and Cilantro for garnish.  Amazing!

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