Vegan Sweetpotato Chili with Creamy Coconut Rice
A great way to warm up on a cold day. This was a State Fair Recipe winner.
Servings: 10
Calories: 311kcal
Ingredients
- 4 C diced sweetpotatoes
- 1 large onion
- 3 cloves garlic minced
- 1 large bell pepper
- 1 can whole kernel corn
- 1 can chili seasoned diced tomatoes
- 1 can black beans do not drain
- 1 pkg taco seasoning mix
- 1 t chili powder
- 2 C vegetable stock
- 1 C rice
- 2 C coconut milk
- 2 scallions/green onions chopped
- 2 T vegetable oil
Instructions
- heat oil in a large dutch oven.
- Sauté onion, garlic and bell pepper until tender, about 5 mins.
- Add sweetpotatoes and cook until lightly browned.
- Add taco seasoning and stir.
- Add corn, beans, tomatoes, stock and chili powder.
- Reduce heat to low and cook 25 minutes until all vegetables are tender.
Meanwhile:
- Combine coconut milk and rice in a saucepan with tight fitted lid. Bring to a boil. Cover and reduce heat. Cook for 20 minutes, until liquid is absorbed.
- Serve chili topped with a scoop of chopped scallions.
Notes
Nutrition Facts
Vegan Sweetpotato Chili with Creamy Coconut Rice
Amount per Serving
Calories
311
% Daily Value*
Fat
13
g
20
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
618
mg
27
%
Potassium
490
mg
14
%
Carbohydrates
44
g
15
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
8739
IU
175
%
Vitamin C
27
mg
33
%
Calcium
58
mg
6
%
Iron
3
mg
17
%
Net Carbohydrates
38
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 311kcal | Carbohydrates: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 618mg | Potassium: 490mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8739IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 3mg | Net Carbohydrates: 38g