This is one of those vegan chili recipes that’ll make your junk food-addicted friends come knocking at your door week after week. It’s really that good.
Topped with a chili-spiked cashew cream, this entire dish is full of plant-based goodness. Avocado and coconut oil boost your healthy fat intake, while sweet potatoes and black beans offer slow-burning, high-nutrient energy to fuel you all day long.
If you’re a fan of sweet potatoes, check out my other sweet potato vegan recipes on the blog:
- Veggie Chia and Sweet Potato Burgers
- Healthy Sweet Potato Waffles
- Healthy Grilling: Chipotle Sweet Potato Foil Packs
The recipe makes enough for two, but it’s easy enough to double or triple so that it becomes a firehouse-sized batch. Whip up enough to feed a crowd or make enough for leftovers.
Everything about it is good. It’s simple. It’s healthy. It’s delicious. And it’s vegan and paleo-friendly.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 1/4 cup raw cashews
- 1/4 cup coconut milk
- 21/2 tsp chili powder
- 1 clove garlic (finely chopped)
- 1 tbsp coconut oil
- 1/2 cup sweet onions (diced)
- 1 15 oz can black beans (drained)
- 1 28 oz can fire roasted crushed tomatoes (organic)
- 1 large sweet potato (diced)
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1/2 avocado
- 2 tbsp cilantro
- sea salt (to taste)
- jalapeno
Ingredients
|
|
- In a high-speed blender, blend cashews, coconut milk, and 1/2 tsp. chili powder until creamy. Spoon into a bowl and set aside.
- In a large pot, heat coconut oil over medium heat. Cook onions just until browned. Add black beans, tomatoes, diced sweet potato, garlic powder, cumin powder. Salt to taste.
- Cover and bring to a boil. Turn to low and simmer until sweet potatoes are tender, about 12 minutes.
- Serve topped with spicy cashew cream, avocados, and cilantro.
