Sweet Potato Vegan Chili
Our recipe for Sweet Potato Vegan Chili is so hearty and delicious it’s sure to be a crowd pleaser. Just sauté onion and bell pepper then add beans and corn and simmer in our sweet potato soup. A bit of chili powder and cumin perfectly complement the flavors of the soup to give you a Vegan Chili that’s perfectly seasoned. Finish this dish with avocado and a squeeze of lime.
serves
4
people
Ingredients
cost per recipe: $8.48
The price is determined by the national average.
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1
tablespoon olive oil
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1
large onion, chopped (about 1 cup)
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1
large green pepper, diced (about 1 cup)
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2
teaspoons chili powder
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2
teaspoons ground cumin
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1
can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
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1
can (about 15 ounces) low sodium black beans, rinsed and drained
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1
can (about 15 ounces) low sodium kidney beans, rinsed and drained
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1
can (about 15 ounces) diced tomatoes, undrained
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1
cup frozen whole kernel corn
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1
avocado, pitted, peeled and diced
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2
tablespoons lime juice
How to Make It
Step 1
Heat the oil in a 4-quart saucepan over medium heat. Add the onion, green pepper, chili powder and cumin and cook for 5 minutes or until tender-crisp, stirring occasionally.
Step 2
Stir in the soup, beans, tomatoes and corn and heat to a boil. Reduce the heat to low. Cook for 20 minutes. Season with salt and pepper, if desired. Serve hot, topped with the avocado and drizzled with the lime juice.
