March Recipe of the Month

March Recipe of the Month

Vegan White Bean Sweet Potato Chili

Author: Heather Christo

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 8


  • 3 tablespoons olive oil
  • 1 yellow onions, finely diced
  • 1 jalapeno peppers, finely diced (keep the seeds for more heat)
  • 12-ounces sweet potato, peeled and chopped
  • 3 carrots peeled and chopped
  • 1 cup chopped celery
  • 3 15-ounce cans drained white kidney beans
  • 6 cups vegetable broth
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 bay leaf
  • kosher salt
  • 1 avocado, chopped
  • green onion, finely sliced
  • fresno chili, thinly sliced
  • chopped fresh cilantro


  1. In a large heavy pot over medium high heat, add the olive oil and the yellow onion and jalapeno and sauté for about 5 minutes until the onion is tender.
  2. Add the sweet potatoes cubes and carrots and celery and cook another 2-3 minutes.
  3. Add the beans, vegetable broth, spices and the bay leaf. Stir well and bring to a simmer.
  4. Put a lid on the pot and turn the heat to low. Simmer for 25-30 minutes and then season with kosher salt to taste.
  5. Serve hot with chopped avocado, cilantro and green onion on top.

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