Sweet Potato Chili

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Sweet Potato Chili

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Adjust Servings:
1 tablespoon Olive oil
1 large Red onion
2 cloves Garlic
1 tablespoon ground Cumin
2 teaspoons dried Oregano
To taste Salt and pepper
3 large Tomato
1 cup Tomato sauce
1 large Sweet potato
1 can Red kidney beans
1 tablespoon dried Chili pepper
1/2 cup freshly minced Parsley
1 stick Cinnamon
1 pack smoked Tofu

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  • Gluten-Free

This cinnamon-spiced chili can be made in large quantities and stored in the freezer for rainy days. It's unbelievably satisfying!

  • 30 minutes
  • Serves 4
  • Easy




Tex-Mex cuisine is a fusion of Mexican and American cuisines. Originated by the Tejano people living in Texas, Tex-Mex is today very popular in all the Southern States of North-America and Canada.

This Sweet-Potato Chili is really easy to prepare and deliciously spiced with cumin and cinnamon. To prepare it, do all the slicing and dicing first. Then, put everything in a large casserole and cook over medium-low heat until everything is soft and creamy.

Serve hot and enjoy!

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10 minutes

Slice and Dice

Peel and roughly dice the onion. Rinse and chop the tomatoes. Drain the tofu and dice into 1.5-in cubes. Peel and thinly slice the garlic. Peel and dice the sweet potato.

5 minutes

Prepare the base for the chili

Heat the oil in a large casserole. Add the onion and tofu. Cook for 1-2 minutes, constantly stirring. Then, add the garlic, cumin, and cinnamon stick. Cook for another minute or two.

15 minutes

Cook the chili

Add the tomatoes, tomato sauce, and beans in their water. Season with salt, pepper, oregano, and chili flakes. Allow to cook for 15 minutes over a low heat. Turn off the heat and stir in the parsley. Mix well and allow to settle for 1-2 minutes.



Serve hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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