I have to be honest. I've been making this recipe for months now - and haven't shared it with you. It's not that I didn't want to. It's because I usually eat the entire batch of chili before I have the time to take a pretty picture to share. But this time was different. I added a little something special and knew I had to be a good little vegan and get you this recipe.
But first - I just wanted to say a HUGE thank you to all of the support I've gotten over the last few weeks on my book release! Your kind words and positive reviews of the book have filled me with joy! You guys have no idea how much your support means to me - and the fact that people are actually buying "Super Sweet Vegan Treats" is literally a dream come true. So - thank you! If you haven't checked out my book yet, you can read all about it here! Now - on to the recipe!
Have you guys had a chance to try Beyond Meat's new Beef-Free Crumbles? I saw them at my local Whole Foods and quickly tossed them into my basket. They come in two flavors: "Beefy" and "Fiesty". I used the Beefy flavor in this recipe, but the Fiesty flavor would be great too! I was planning on making this chili that night and knew this would be the perfect addition!
And boy was I right. The crumbles gave this chili a deliciously chewy and meaty texture! They paired so great with the sweet potatoes and black beans! I can't wait to try these crumbles with spaghetti or on my next Taco Tuesday! I highly recommend them.
- 2 tablespoons light cooking oil
- 2 cups sweet potatoes - cubed
- 1/3 cup onion - diced
- 2 garlic cloves - minced
- 1 package of Beyond Meat Beef-Free Crumbles
- 1 16oz can diced tomatoes
- 1 15oz can black beans
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 tablespoon chili powder
- pinch of red pepper flakes
- dash of hot sauce
Heat the oil in a large soup pot over medium high heat. Add in the sweet potatoes, onion, and garlic and cook until the onions are slightly softened - about 5 minutes. Stir in the Beef-Free crumbles and allow to cook until thawed - about 3 minutes.
Add in the canned tomatoes, black beans, and tomato paste. Stir until everything is combined and then pour in the vegetable broth. Stir in the chili powder, pepper flakes, and hot sauce. Bring to a boil, reduce heat and allow to simmer for about 25-30 minutes until the sweet potatoes have cooked through.