Main CourseAmerican

Sweet Potato Chili

Name: Sweet Potato Chili
Prep time: 10 min
Cook time: 44 min
Total time: 54 min
Yield: 7 servings
Cuisine: American
Ingredients: 350g firm tofu, cubed; 4 tbsp soy sauce; 1 tbsp Worcestershire sauce; 1 tbsp tomato paste; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp liquid smoke; ½ tsp black pepper; 311g sweet potato, cubed; 281g onion, diced; 4 cloves garlic; 1 can chickpeas; 1 can kidney beans; 796ml canned whole tomatoes; 1 cup vegetable broth; Juice of 1 lime; 1 tbsp cumin; 2 tsp smoked paprika; 1½ tsp gochugaru; 1 tsp chipotle powder; 1 tsp oregano; ¼ tsp cocoa powder; ¼ tsp cinnamon; chili crisp

Smoky vegetarian chili with crumbled marinated tofu, sweet potato, chickpeas, and kidney beans — layered with gochugaru, chipotle, and a hint of cocoa.

Prep time

10 min

Cook time

44 min

Total time

54 min

Servings

Ingredients

firm tofu, cubed
soy sauce
Worcestershire sauce
tomato paste
garlic powder
onion powder
liquid smoke
½ tsp black pepper
sweet potato, cubed
onion, diced
cloves garlic
can chickpeas
can kidney beans
canned whole tomatoes
vegetable broth
Juice of 1 lime
cumin
smoked paprika
½ tsp gochugaru
chipotle powder
oregano
¼ tsp cocoa powder
¼ tsp cinnamon
chili crisp

Instructions

1
Boil tofu 8 minutes, shock, crumble. Marinate 30 minutes.
2
Sauté onions, add garlic, tomato paste, spices.
3
Add tofu, cook 10 minutes. Fold in tomatoes, simmer 10 minutes.
4
Add remaining vegetables and stock, simmer covered 20 minutes.
5
Stir in lime juice, serve with chili crisp.

Nutrition

per serving

Calories

266 kcal

Protein

17g

Carbs

38g

Fat

Fiber