One Pot Sweet Potato Vegetarian Chili!

One Pot Sweet Potato Vegetarian Chili!

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If you live in Northern Michigan, then you’ll appreciate this recipe. We’re on our third consistent day of single digit temps…so a warm comforting soup sounded reaaal nice right about now. Pair this with my revamped Simple Mills rosemary fennel sea salt loaf and you’re all set.

This also would have been a great dish to prep for the Super Bowl, but in true Hannah fashion, I would make this the day after :). So, if you’re looking for a super easy soup that you can literally throw together in about 20 minutes? This chili is it. It just so happens to be gluten free, vegetarian (vegan option) and contain a great amount of plant based protein! Make this tonight so you’re set for lunch and dinner for the next few days.

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One Pot Sweet Potato Vegetarian Chili

If you'e looking for a great meal prep recipe or something that's easy to throw together for both vegetarian and non-vegetarian friends, then this shall please you.
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Ingredients
  • 2 medium sweet potatoes
  • 2-3 bell peppers
  • 1 large onion
  • 2 hefty cloves of garlic, minced
  • 1-2 tbsp olive oil
  • homemade spice blend (2 tsp garlic powder + 2 tsp onion powder + 2 tbsp chili powder + 1 tsp chipotle powder)
  • black pepper and sea salt to taste
  • 2/3 cup unsweetened coconut milk
  • 1 beyond meat original brat (optional, but SO good)
  • 1 can organic fire roasted diced tomatoes
  • 1 can tomato sauce
  • 1 can organic lentil beans
Directions
Step 1
– Turn on Insta Pot (if using) and set to “sauté then simmer”. {A large crock pot would also work well!}
Step 2
- Add a thawed or frozen Beyond Meat Brat (if using) to the Insta Pot and close the lid.
Step 3
- Wash and dice your sweet potatoes into about 1/2″ pieces. I personally always leave the skin on my potatoes (just wash super well!) because of all the vitamins and nutrients in the skin.
Step 4
- Dice the bell peppers and onions into about 1/2″ pieces as well.
Step 5
- Check on the Beyond Meat Brat and see if it’s cooked through. Should only take 5 or so minutes.
Step 6
- Remove the plant-brat and set aside.
Step 7
- Add the olive oil to your Insta Pot.
Step 8
- Next, add in peppers and sweet potatoes.
Step 9
- After a couple minutes, toss in the minced garlic.
Step 10
- During this time, I made my favorite bread to pair with it. It’s an almond flour bread with the addition of rosemary, fennel and sea salt. You should definitely try the combo! (hint, hint)
Step 11
- After about 5 minutes or so, add in 1/3 cup of coconut milk.
Step 12
- Sprinkle in the homemade spice blend and salt + pepper and stir well.
Step 13
- Add in the entire can of fire roasted diced tomatoes, tomato sauce, organic lentil beans and the remainder of the coconut milk.
Step 14
- Cut up the plant-brat and place it back inside the Insta Pot.
Step 15
- Stir well and close the lid for another 15-20 minutes or so.
Step 16
- I went downstairs after making this to do a quick workout before Bachelor night, but you could eat it right away if you’d like!
Step 17
- If you have some extra time, I suggest letting it simmer longer so that the spices can really immerse.
Step 18
- Totally optional, but I added some avocado, Fage greek yogurt, smoked paprika and red pepper flakes on top! Pair it with a slice of warm freshly seasoned bread and you’re ready to kick back for the night! {If you’re vegan, skip the greek yogurt and add your favorite plant-based yogurt or just omit entirely.}

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