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

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)


Instructions

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:

Ingredients

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

Instructions
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!!

BUEN PROVECHO! 

Recipe Credits: @thenoshingfox