Sweet Potato Vegan Chili
Our recipe for Sweet Potato Vegan Chili is so hearty and delicious it’s sure to be a crowd pleaser. Just sauté onion and bell pepper then add beans and corn and simmer in our sweet potato soup. A bit of chili powder and cumin perfectly complement the flavors of the soup to give you a Vegan Chili that’s perfectly seasoned. Finish this dish with avocado and a squeeze of lime.
Ingredients
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 large green pepper, diced (about 1 cup)
2 teaspoons chili powder
2 teaspoons ground cumin
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 can (about 15 ounces) low sodium kidney beans, rinsed and drained
1 can (about 15 ounces) diced tomatoes, undrained
1 cup frozen whole kernel corn
1 avocado, pitted, peeled and diced
2 tablespoons lime juice
1 large onion, chopped (about 1 cup)
1 large green pepper, diced (about 1 cup)
2 teaspoons chili powder
2 teaspoons ground cumin
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 can (about 15 ounces) low sodium kidney beans, rinsed and drained
1 can (about 15 ounces) diced tomatoes, undrained
1 cup frozen whole kernel corn
1 avocado, pitted, peeled and diced
2 tablespoons lime juice
Instructions
Heat the oil in a 4-quart saucepan over medium heat. Add the onion, green pepper, chili powder and cumin and cook for 5 minutes or until tender-crisp, stirring occasionally.
Stir in the soup, beans, tomatoes and corn and heat to a boil. Reduce the heat to low. Cook for 20 minutes. Season with salt and pepper, if desired. Serve hot, topped with the avocado and drizzled with the lime juice.
Stir in the soup, beans, tomatoes and corn and heat to a boil. Reduce the heat to low. Cook for 20 minutes. Season with salt and pepper, if desired. Serve hot, topped with the avocado and drizzled with the lime juice.
Sweet Potato Vegan Chili
Our recipe for Sweet Potato Vegan Chili is so hearty and delicious it’s sure to be a crowd pleaser. Just sauté onion and bell pepper then add beans and corn and simmer in our sweet...
Directions
Print
Heat the oil in a 4-quart saucepan over medium heat. Add the onion, green pepper, chili powder and cumin and cook for 5 minutes or until tender-crisp, stirring occasionally.
Stir in the soup, beans, tomatoes and corn and heat to a boil. Reduce the heat to low. Cook for 20 minutes. Season with salt and pepper, if desired. Serve hot, topped with the avocado and drizzled with the lime juice.
Ingredients
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 large green pepper, diced (about 1 cup)
2 teaspoons chili powder
2 teaspoons ground cumin
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 can (about 15 ounces) low sodium kidney beans, rinsed and drained
1 can (about 15 ounces) diced tomatoes, undrained
1 cup frozen whole kernel corn
1 avocado, pitted, peeled and diced
2 tablespoons lime juice
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