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    Vegan Chili with Sweet Potato Waffle Hash Browns

    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

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