This vegan Chili is packed with plant proteins and is served over crispy sweet potato waffle hash browns.
Ingredients:
- 1 (15 oz) Canned Black Beans
- 1 (15 oz) Canned Garbanzo Beans/Chickpeas
- 1 (28 oz) Canned Diced Tomatoes
- 1 C Frozen Corn
- 1/2 C Cooked Quinoa
- 1 Med/Large Onion (chopped)
- 1 Poblano Pepper (chopped)
- 3-4 Chopped Garlic Cloves
- 3 Tbsp of:
— Garlic Powder
— Onion Powder
— Smoked Paprika
— @saucylipsfoods Ghost Pepper & Tamarind sauce
- 2 Tbsp Ground Cumin
- 2 Tbsp Avocado Oil
- 1 1/2 Tbsp Dried Oregano
- 1 Tbsp Chopped Fresh Parsley & Cilantro
- 1/2 Tbsp Cayenne
- Pink Salt & Black Pepper (to taste)
Directions:
- Heat avocado oil over med/high heat in a large pot
- Add: Onion, Garlic, Poblano Pepper — sauté for 3-4 mins
- Add all spices — sauté 2 mins
- Add all canned ingredients (including liquid) and frozen corn — bring to a simmer
- Add fresh herbs **Optional: reserve a pinch of each for garnish
- Let simmer on low/med heat for ~30-40 mins (until desired consistency)
- Add Cooked Quinoa
Sweet Potato Waffle Hash Browns:
Ingredients:
- 1 Large Sweet Potato
- 1 tsp of:
- Pink Himalayan Salt
- Black Ground Pepper
- Corn Starch
- 1/2 Tbsp Avocado Oil
- 1 Tbsp Ground Flax
- 3 Tbsp Water
Directions:
- Make your flax egg: stir together in a small bowl 1Tbsp flax meal and 3 Tbsp water, then chill in fridge for ~10 mins or until thickened up into an egg-like consistency
- Spiralize (or grate) 1 large, peeled sweet potato and then rinse in water & pat dry
- Mix all ingredients in a medium bowl, until well coated
- Lightly spray preheated (set on high) waffle iron with more avocado oil and plop the sweet potato mixture onto waffle iron and cook (~15 mins) until golden, crispy
- Serve with the chili and enjoy!!
Recipe Credits: @thenoshingfox