Vegan Sweet Potato & Black Bean Cauli Crumble Chili

Vegan Sweet Potato & Black Bean Cauli Crumble Chili

What do you do with all of those extra sweet potatoes from Thanksgiving?  Make this amazing vegan sweet potato black bean chili with Big Mountain Foods Cauli Cumble Veggie Grounds. (Gluten free, soy free, nut free & free if common allergens)
Chock full of other tasty vegetables like onion, bell peppers and tomatoes, this nutrition rich chili Holiday Entree hits the spot with warm seasonal comfort food spices like cumin, cinnamon, allspice, nutmeg, ginger and more.

Vegan Sweet Potato & Black Bean Cauli Crumble Chili Recipe

You Will Need:

  • 1 box of Big Mountain Cauli Crumble Veggie Grounds (find it here)
  • 1 small diced red pepper
  • 1 small diced green pepper
  • 3 sweet potatoes, peeled and cubed small
  • 1 16 oz can crushed tomatoes
  • 1 16 oz drained and rinsed black beans
  • 2 cups water
  • 1 small diced onion
  • 1 tablespoon onion
  •  1 tablespoon  cumin
  • 1 tablespoon of paprika
  • 1 tsp cinnamon
  • 1 tsp garlic
  • 1 tsp dried basil
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • salt to taste
  • cilantro (optional)

How to Prepare:

Prep time 10 minutes
Cook time 30 minutes (10 sweet potatoes & 20+ chili cook)
Serves 8 hearty portions
In a medium stock pot, par boil diced sweet potatoes until softened but still firm (about 8 minutes). Drain and set aside.
In a dutch oven pot, add in olive oil and put heat to medium-high. Add onion to soften for about 3 minutes.
Add in one can of crushed tomatoes with juice. Stir in all of the spices and add in 2 cups of water.
Next add in the Big Mountain Cauli Crumble Veggie Grounds and incorporate well. Let it simmer for about 4 minutes on medium heat.
Stir in the black beans and bell pepper and cook for another 5 minutes until bell peppers start to soften (don’t overcook!)
Gently stir in the cooked sweet potato chunks. Stir and add more water if it needs it, but let it simmer for another 4-5 minutes.
Taste and salt as needed. Sweet potato chunks should be cooked through before serving, but don’t overcook or it will fall apart and get mushy.
Serve with diced cilantro (if you like cilantro) and enjoy!

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