Vegan Chilli Sweet Potato Boats
These Vegan Chilli Sweet Potato Boats are so dang good! Such a hearty meal that can be made so quickly.
PREP TIME
10min
COOK TIME
1hr
TOTAL TIME
1hr 10min
INGREDIENTS
For the chili
- 1 large white onion, diced small
- 4 garlic cloves, diced small
- 1 cup mushrooms, diced small
- 4 tbsp tomato paste
- 1 (15 ounce) can pinto bean
- 1 (15 ounce) can kidney bean
- 2 tbsp extra-virgin olive oil or avocado oil
- 2 tsp chili powder
- 2 (14.5 ounce) cans diced tomatoes (fire roasted or regular)
- 1 tsp salt 1/2 cup frozen corn
- 1 cup cooked brown rice
- 1 cup filtered water
- 1 tbsp coconut sugar
For the toppings
- Avocado
- Lime
- Chilli pepper flakes
- Bunch cilantro for garnish
- Tahini sauce
EQUIPMENT
- Large pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Smash, peel, and finely chop garlic cloves. Drain and rinse 2 15-oz. cans of pinto beans.
- Heat oil in a large saucepan over medium-high. Add onion, mushrooms, garlic and sauté for 5-6 minutes then add chili powder, salt & pepper and cook, stirring frequently. Add tomato paste mixture and cook, stirring frequently for 2–3 minutes.
- Add canned tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, 10 minutes.
- Add beans, frozen corn, cooked brown rice, an additional pinch of salt and 1 tbsp coconut sugar, 1 cup of water. Bring to a simmer and cook for 25 minutes. You could add an additional cup of water if needed (if you feel it is too thick). You could also mash about one-quarter of beans with the back of a wooden spoon or keep as is.
- You could serve the chili in bowls as is with your toppings, but if you would like to make them with sweet potatoes, pre-heat oven to 400 degrees F. Cut sweet potatoes length wise and drizzle with avocado oil or olive oil, season with salt and pepper and place them facing cut side down on a baking sheet and poke a couple holes with a fork. Bake for 35-40 minutes until soft.
- To serve add a dollop of tahini sauce, cilantro, chili flakes and a squeeze of lime.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
