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Sorghum Sweet Potato Chili with Tofu Sour Cream

A nutrient packed vegan chili, with ancient grain sorghum, sweet potato, kidney beans, and a refreshing protein rich tofu sour cream.
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Winter Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4

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 and pepper.
  • Add in the garlic and 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, 1 can kidney beans, 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.
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