This is not the most summer friendly recipe, but if you want something filling and hearty then you need to make this chili.
- 1 cup of pinto beans.
- 1 cup of corn or 1 can.
- 1 Onion (yellow or white).
- 2 Roma Tomatoes
- 1 cup of tomato sauce or paste.
- 1/2 an avocado.
- 1 sweet potato.
- 1/2 tablespoon of salt.
- 1/2 tablespoon of garlic powder.
- 1/2 tablespoon of ground cumin.
- 1 tablespoon of chili powder.
- Cilantro (optional).
~Cook the beans according to the package, you can also add black beans if you want. Drain any excess liquid and add in the corn, tomato, and onion. Cook this mixture for about 15 minutes. Add in the tomato sauce/paste and seasoning mixture. If you want a thicker texture use tomato paste. Cook the chili for about 30 minutes. You can let it sit for a while if you want, I find the flavors absorb more that way.
~I also made some sweet potato “dippers”. For this, you just chop the sweet potato into wedges and bake for 12 minutes on each side (450 degrees). I just put salt on them, but you can use whatever seasonings you want. I also topped the dish with avocado slices.
If you have a favorite vegan chili recipe tell me about it in the comments!
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