A nutrient packed vegan chili, with ancient grain sorghum, sweet potato, kidney beans, and a refreshing protein rich tofu sour cream. Taste and comfort in a bowl.
Why you will love this vegan chili recipe
Warm: Perfect for the chilly weather, this recipe is both comforting, hearty, and warm.
Delicious: An umami packed base with beans, grains, and veggies and a tangy creamy sour cream that contrasts the spice in a refreshing way. A rich and hearty dish with a balance of sweet, savory, and freshness.
Nutritious: This chili is packed with healthy grains, beans and veggies.
Sorghum nutrition, flavor, and environmental impact
Sorghum is an ancient grain of African origin that dates back to 8000BC! It's rich in protein, B vitamins, fiber, and antioxidants. It has a nice nutty flavor and can replace other grains in recipes. Sorghum is also great to our environment, requiring 30% less water to grow than other grains!
Ingredients
- Sorghum
- Sweet potato
- Kidney beans
- Onion
- Garlic
- Bell Pepper
- Tomato paste
- Smoked paprika
- Oregano
- Cumin
- Cinnamon
- Cayenne pepper
Variations and substitutions
- Sorghum can be replaced for another grain like quinoa.
- Feel free to use whatever bean you prefer. Black beans also work nicely in this recipe.
- Add chopped spinach or kale, or veggies like carrots, zucchini, squash, or whatever you have on hand.
Making a simple tofu sour cream
A healthy protein-packed alternative to traditional sour cream, plus, it tastes just as good!
- Silk tofu
- Apple cider vinegar
- Lemon
- Garlic powder
- Salt
Optional toppings
- Chopped fresh cilantro
- Tajin seasoning
- Fresh avocado
Other warm recipes you might enjoy
- Creamy Roasted Veggie Soup
- Split Pea Soup with Smokey Tempeh
- Cuban Potato and Mushroom Stew
- Brothy White Bean and Bok Choy Soup
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 Blender for making tofu sour cream
- 1 large pot
Ingredients
- ½ cup sorghum
- 1 large sweet potato
- 1 can kidney beans
- 1 onion
- 2 cloves garlic
- 1 bell Pepper
- 1 Tbsp tomato paste from the tube
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp cumin
- ¼ tsp cinnamon
- ½ tsp cayenne pepper
- 2 cups vegetable broth
- oil for sauteing
Tofu Sour Cream
- 1 16oz pkg silk tofu
- 1 lemon juiced
- 1 Tbsp apple cider vinegar
- 1 tsp garlic powder
- salt to taste
Instructions
Tofu Sour Cream
- Add all ingredients ( 1 16oz pkg silk tofu, 1 lemon , 1 Tbsp apple cider vinegar, 1 tsp garlic powder, and salt) to a blender and blend until smooth. Store in the refrigerator until ready to use.
Sorghum Sweet Potato Chili
- Start by cooking ½ cup sorghum according to package directions. Meanwhile, chop the 1 onion, 2 cloves garlic, 1 bell Pepper, and 1 large sweet potato.
- Once sorghum is cooked, drain and set aside.
- In a large pot, heat some oil and saute the onion, garlic, and pepper.
- Add in the spices (1 tsp smoked paprika, 1 tsp oregano, 1 tsp cumin, ¼ tsp cinnamon, ½ tsp cayenne pepper) and let the flavors bloom for about 30 - 60 seconds.
- Add 1 Tbsp tomato paste, 2 cups vegetable broth, sorghum, and sweet potato, and bring to a boil. If it looks too dry add more vegetable broth.
- Lower heat, partially cover, and simmer for about an hour. Stir once every ten minutes and add more water if it begins to dry out.
- Serve in a bowl with a squeeze of lime juice, cilantro, and a dollop of vegan sour cream.
