Sweet Potato Chili w/ Cornbread

Man, this recipe is good year round honestly. It’s filling and you can pair it with whatever you want too. Rice, quinoa, salad, stuff a pita, possibilities are endless. Even have sweet potato chili cereal, I mean I wouldn’t but whatever tickles your fancy.

You can definitely use your own choice of beans, but I personally used black beans, red kidney beans, and chickpea. You can add corn, spinach, kale, GET CREATIVE! This is a base recipe.

Also with the seasonings, you are more than welcome to adjust to your liking!

Ingredients

(Chili)

1 Tbsp of Olive Oil
1 (14.5 oz) Diced Tomatoes
1 (14.5 oz) can Chickpea
1 (14.5 oz) can Black Bean
1 (14.5 oz) can Red Kidney Bean
1 Large Sweet Potato (diced)
1 Medium Red Onion (diced)
1/2 Green Bell Pepper (diced)
1 1/2 cup Vegetable Stock
1 cup Water
1 Tbsp minced Garlic
2 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Cajun Seasoning
2 Tsp Smoked Paprika
2 Tsp Onion Powder
2 Tsp Garlic Powder
Dash of Salt and Pepper to taste

(Cornbread)

1 Cup Cornmeal
1 Cup All Purpose Flour
1 Cup Almond Milk
1/4 Cup Coconut Sugar
4 Tsp Baking Powder
1/4 Cup Melted Vegan Butter
1 Tbsp Canola Oil
Tsp Sea Salt
2 Flax Eggs ( 2 Tbsp Ground Flax. 6 Tbsp Water)
1/4 Cup Pure Maple Syrup

Directions

  1. Add olive oil to pot and sauté onions and bell pepper on medium heat until translucent (about 4-5 min).
  2. Once onions and peppers and cooked down, add in diced sweet potato and cook down for another 5 minutes.
  3. Add seasonings, spices, and minced garlic. Cook down for about two minutes until everything is coated with seasonings.
  4. Add in vegetable stock, water, diced tomatoes, and (washed and drained) beans. Bring to a boil, cover, and let simmer for 35-40 minutes. Stir every 10 minutes or so.
  5. While chili is cooking, preheat oven to 425.
  6. In a large mixing bowl combine all the dry ingredients for cornbread and mix thoroughly.
  7. Mix in the wet ingredients to the dry mixture. Melted butter, canola oil, and almond milk. Stir until all combined, don’t over mix. Add a little more almond milk if batter is too thick.
  8. In greased baking dish, bake cornbread for about 25 min. Or until golden brown. Let cool before serving.
  9. Enjoy!
  10. Clean up after yourself.

Songs: Braincells – Chance The Rapper
Passing Period. – B. Anderson

One thought on “Sweet Potato Chili w/ Cornbread

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: