Sweet Potato Vegan Chili

Name: Sweet Potato Vegan Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped (about 1 cup); 1 large green pepper, diced (about 1 cup); 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup; 1 can (about 15 ounces) low sodium black beans, rinsed and drained; 1 can (about 15 ounces) low sodium kidney beans, rinsed and drained; 1 can (about 15 ounces) diced tomatoes, undrained; 1 cup frozen whole kernel corn; 1 avocado, pitted, peeled and diced; 2 tablespoons lime juice

4.5 2

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.

prep time 15 minutes

total time 45 minutes

serves 4 people

Ingredients

cost per recipe: $8.48

1
tablespoon olive oil
1
large onion, chopped (about 1 cup)
1
large green pepper, diced (about 1 cup)
2
teaspoons chili powder
2
teaspoons ground cumin
1
can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
1
can (about 15 ounces) low sodium black beans, rinsed and drained
1
can (about 15 ounces) low sodium kidney beans, rinsed and drained
1
can (about 15 ounces) diced tomatoes, undrained
1
cup frozen whole kernel corn
1
avocado, pitted, peeled and diced
2
tablespoons lime juice

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How to Make It

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. 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.

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.

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Made With

(10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup

Ratings & Reviews

(2)

Carmen H.

May 22, 2020

Delicious

I made this today . I didn’t have black beans so I substituted chili beans . This chili is simply amazing, so easy and inexpensive.

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Campbell's Kitchen May 26, 2020

Thanks for your feedback Carmen! We're so happy you enjoyed the recipe!
N P.

February 20, 2020

Followed recipe exactly

I followed the recipe exactly the first time I made this. It has nice flavor and just the right amount of heat for my family as written. Along with the avocado, we had sour cream and tortilla strips as optional add-ins. Next time I make it, I will likely add some sweet potato chunks, as I'd like it to bump up the sweet potato flavor a bit.

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