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Vegan Chili with Sweet Potato Waffle Hash Browns

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

      — @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)

- 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:


- 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

- 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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