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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.


    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

    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)


    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

    SIMMER on low/med heat for ~30-40 mins (until desired consistency)

    ADD cooked quinoa

    Sweet Potato Waffle Hash Browns:


    1 large sweet potato

    1 tsp of pink himalayan salt

    1 tsp of black ground pepper

    1 tsp of corn starch

    1/2 Tbsp avocado oil

    1 Tbsp ground flax

    3 Tbsp water

    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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