Vegan Sweet Potato Chili Mac


6 servings

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 12 ounces veggie crumbles or other vegan ground meat replacer
  • 3 garlic cloves, finely chopped
  • 3 tablespoons chili powder
  • 1 teaspoon fine sea salt
  • 2 cups vegetable broth
  • 1 can (15 ounces) kidney beans, drained
  • 1 can (14 ounces) diced tomatoes
  • 1 large sweet potato, peeled and cut into ½" cubes
  • 8 ounces Food For Life® Sprouted Whole Grain Elbow Pasta
  • Vegan Cheddar shreds
  • Chopped green onion
  1. In a large pot or Dutch oven heat oil over medium. Add onion and veggie crumbles and cook, stirring, until onion softens, 6-8 minutes. Stir in garlic, chili powder, and salt and cook 1 minute more.
  2. Stir in broth, beans, tomatoes, and sweet potato, bring to a boil, then cover and reduce heat to simmer until sweet potatoes are tender, about 20 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add pasta, stir, and cook until tender, about 4 minutes. Drain well.
  4. Stir pasta into chili and serve in bowls topped with Cheddar and green onion.

*The Food For Life product in this recipe is Yeast Free, High Fiber, Sprouted Grains, Vegetarian or Vegan, Diabetic Friendly. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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