Black bean and sweet potato chili with Charleston coconut chips

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4-6 servings

Have you tried our Charleston coconut chips yet? They're the perfect mix of coconut strips grilled to perfection, lightly dusted with our homemade BBQ seasoning. It's an explosion of flavor! They make an excellent filling in a vegan BLT sandwich, and a great topping for salads and soups, as well as this vegan chili. The only real problem with these chips is that it's hard to not finish the bag as soon as it's open! Our coconut chips come in 3 awesome flavors: Charleston (BBQ), Hula (Salt and Pepper) and Jive (Spicy Chili). We also make plain coconut chips, which can be used in savoury AND sweet recipes! Give 'em each a try and let us know your favorite.
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Black bean and sweet potato

Ingredients

  • 1 yellow onion
  • 2 cloves of garlic
  • 2 tablespoons of coconut oil
  • 2 teaspoons of ground cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of paprika
  • 1 teaspoon of oregano
  • 1/2 teaspoon of ground cinnamon
  • 1 tablespoon of tomato paste
  • 1 sweet potato
  • 1 yellow or red pepper 2 carrots
  • 1 cup of corn kernels
  • 2 stalks of celery
  • 1 1/2 of cooked, rinsed and drained black beans
  • 3 cups of diced tomatoes (fresh or canned)
  • 1 cup of vegetable broth
  • 2 pinches of sea salt
  • Fresh ground pepper
  • A handful of fresh cilantro, chopped
  • 1 cup of

Directions

  1. Finely chop the onions and garlic.
  2. Dice the sweet potato, pepper, carrots and celery.
  3. Heat the coconut oil in a large pan and add the onion, garlic, cumin, chili powder, paprika, oregano and cinnamon. Cook for several minutes until the spices are fragrant.
  4. Add the tomato paste and mix well. Add the chopped sweet potato, peppers, carrot, celery and corn. Mix and cook for 5 minutes.
  5. Add the diced tomatoes, the cooked beans, the broth and the sea salt.
  6. Bring to a boil, reduce heat to medium-low, cover and let simmer for 25 minutes. Season to taste.
  7. Serve in a shallow bowl and garnish with fresh cilantro and Charleston coconut chips.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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