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.