Whole30 and vegan, but without the slightest hint of “it’s a health food”. Adding nuts mimics meat and adds the most delicious nutty flavor to the dish.
- Olive oil, as needed
- 1 whole Onion, diced
- 4 cloves minced garlic
- 1 whole Green pepper, diced
- 1 tbsp Chipotle In Adobo (Juice From The Can And A Few Chopped Pieces Of Chipotle)
- 1 teaspoon Dried oregano
- 1 tbsp chili powder
- ½ teaspoon Cinnamon
- 2 pounds Sweet potatoes, peeled and diced
- 2 cups Chopped nuts (not roasted)
- 28 ounces, liquid Canned diced tomatoes in their juice
- 3 cups Stock, Veggie For Vegan, or any other kind you like
- Salt to taste
Preheat a large pot over medium heat with a drizzle of olive oil. Add the onion, garlic and bell pepper and sauté for 5 minutes, stirring as you go.
Add chipotle, oregano, chili powder and cinnamon. Stir to coat the vegetables for 1 minute, then add the sweet potatoes, walnuts, tomatoes and broth to the pot with a sprinkle of cinnamon. Add 3 cups of broth first and an additional cup if needed.
Stir chili and reduce heat to medium-low. Cover the pan and cook for 45 minutes, stirring once or twice. Adjust the heat during this time so that the soup simmers but does not bubble very hard.
Remove the lid after 45 minutes and simmer the chili uncovered for another 15 minutes to thicken slightly. If the pepper is too thick, add another cup of broth. Taste as you go and season with salt; the chili should be very tasty when you serve it.
For extra heat, stir in more chipotle paste a teaspoon at a time, or serve more to swirl in individual bowls. Serve and enjoy!
1. Vegan if vegetable broth is used!
2. Can be made ahead and stored on the stove (turned off) for a few hours before eating or in the refrigerator for a few days. It gets better the longer it sits!