- 1 onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon chipotle in adobo (the juice from the can and a few chopped pieces of the pepper)
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 2 cups chopped walnuts (not toasted)
- 2 pounds sweet potatoes, peeled and diced
- 28 ounces canned diced tomatoes in their juices
- 3-4 cups stock, any kind you like
- salt, to taste
- Preheat a large soup pot to medium heat with a drizzle of olive oil. Add the onion, garlic, and bell pepper and saute for 5 minutes, stirring as you go.
- Add the chipotle, oregano, chili powder, and cinnamon. Stir to coat the veggies for one minute, then add the sweet potatoes, walnuts, tomatoes, and stock to the pot with a sprinkle of cinnamon. Add 3 cups of stock first and the 4th later if needed.
- Stir the chili and reduce the heat to medium-low. Cover the pot and cook for 45 minutes, stirring once or twice. Adjust the heat during this time so the soup is simmering but not bubbling very hard.
- Remove the lid after 45 minutes and let the chili simmer uncovered for 15 minutes more to thicken slightly. If the chili is too thick add the remaining cup of stock. Taste as you go and season with salt; the chili should be very flavorful by the time you serve it.
- For extra heat, stir in more chipotle paste a teaspoon at a time, or serve extra for swirling into individual bowls.
- Serve. Enjoy!
Vegan if vegetable stock is used!
Can be made in advance and kept on the (off) stove for a few hours before eating or in the fridge for a few days. This gets better as it sits!
- Prep Time: 20 minutes
- Cook Time: 1 hour
Keywords: whole30 chili, vegan chili, vegan chili recipe, sweet potato chili, no bean chili recipe, easy vegan chili