Vegan Sweet Potato Chili with Guacamole and Vegan Sour Cream

    1 hour 15 minutes

    Easy to make and also great the next day reheated. I've used the guacamole and sour cream for other meals too so make sure you put any leftovers in a sealed container in the fridge as they last quite well.


    Queensland, Australia
    3 people made this

    Serves: 4 

    • 1-2 tablespoons olive oil
    • 1 onion or 3-4 inches of leek
    • 1 carrot
    • 1 celery stalk
    • 1/2 red capsicum
    • 4 tomatoes, diced
    • 2 cloves garlic
    • 2 tablespoons Cajun seasoning
    • 1 teaspoon cumin
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons tomato paste
    • 1 sweet potato
    • 1/2 eggplant
    • 1/2 zucchini
    • 1 tin kidney beans
    • 3/4 cup fresh or frozen corn

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Add 1-2 tbs olive oil to a medium pot on medium heat. Peel and dice the onion or leek, carrot, celery and capsicum then add to the pot and cook for 3-5 minutes, stirring occasionally.
    2. Add the tomatoes, garlic, seasoning, cumin and cinnamon then stir for another minute or two until the tomatoes soften and start to break down. Add the tomato paste stirring it through as it cooks, this will take about 2 minutes.
    3. Add the peeled and diced sweet potato, eggplant and zucchini with the rinsed and drained kidney beans and corn, stir to combine then turn the heat to low and let simmer for 40 minutes. The longer is simmers on a very low heat the better the flavor becomes. Serve with guacamole and vegan sour cream – recipes at my blog.

    See it on my blog

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    So good we heated the left overs for lunch the next day.  -  08 Dec 2014