Oil-Free, GF, Vegan Sweet Potato/ Avocado/ Hickory Salt Chili

BRING ON WINTER! It’s a great excuse to make this warm, comforting, DELICIOUS chili!

This may be the very first time I’ve ever NOT added jalapeños to a chili, but I focused on making this dish kid-friendly, too. Feel free to up the heat with the addition of green or red chilies of your choice! Feel good about packing this dish for ski get-aways! It easily fuels outdoor activity and carefully selected canned and fresh items pack well.

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This chili also happens to be packed with potassium, protein, Omega-3s, vitamin C, vitamin A, quercetin (to prevent free-radical damage to cells and DNA and help slow the environmental effects that cause premature aging), and more healthy goodness- so you’ll feel energized and satisfied after even a small bowl of this meal! The intricacies of the layers of flavors in this recipe will have you wondering why you haven’t added sweet potato puree more often to your chili!

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If you haven’t yet tried hickory-smoked salts, I highly recommend starting here! I found mine at San Francisco Salt Company (no affiliation). We have other recipes on this blog using the hickory salt. AMAZING FLAVOR!
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Avocado/ sweet potato chili is perfect for sharing with others as well as freezing into portions to be enjoyed at a later date! Quantities here make about 12+ servings, depending on appetite! Simple, easy-clean-up meals are ideal to maximize your time on the slopes!

My Recipe

Ingredients

  • 2 large yellow or white onions, sliced or diced
  • 6-8 cloves of fresh garlic, diced
  • 1 large (approx. 28 ounce) can of stewed tomatoes, or about 10-12 of your own, simmered to soften
  • 1 small can (15 oz.) sweet potato puree
  • 1 large can of hominy (28 oz.)
  • 1 ear of corn, kernels removed
  • any leftover mushrooms or jalapeños are welcome to join this chili party, dice them
  • 1 avocado, diced
  • 2 cans of rinsed red kidney beans
  • 2-4 TB of cumin to taste
  • 1 TB hickory smoked salt (or garlic salt, if no hickory on hand, but I HIGHLY encourage an order from San Francisco Salt Company! See our chickpea salad recipe for more use ideas).
  • 1 TB chili powder (vary to taste)
  • 1 TB black pepper
  • 1 cup hemp seeds
  • 1 small zucchini, diced
  • 1 cup water

Additional Info

In a large stew pot, over medium-high heat, place onions, garlic, zucchini (mushrooms and jalapeños , if using) and stir until slightly softened. If you are simmering your own tomatoes, do this step here! Add water, canned items, and all remaining vegetables EXCEPT AVOCADO. Once thoroughly warmed, and onions have softened to your liking, turn off heat and stir in all spices to taste, saving hickory salt for serving. Serve each bowl with a sprinkle of hickory salt and diced avocado. You'll be eager for a second helping!

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