Sweet Potato and Chipotle Chili with Lentil Cornbread

A slightly spicy chili loaded with sweet potatoes, black beans and veggies and accompanied by lentil flour cornbread.

For the Chili:
1 tsp olive oil
1 onion, diced
2 cloves garlic, minced
2 15 oz cans diced tomatoes
2 medium carrots, chopped
1 1/2 cups sweet potato, cubed
1 small zucchini, sliced
1 tsp chipotle pepper
1/2 tsp turmeric
1/2 – 1 tsp dried chillies (based on how hot you like your chili!)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
1 tbsp Bragg’s sauce or tamari
2 tbsp tomato paste
2 tbsp BBQ sauce (or additional tomato paste)
1 15 oz can black beans

For the Cornbread:
1/2 cup lentil flour
1/2 cup cornmeal
1 cup oat flour
2 tbsp ground flaxseed
1 tsp baking powder
2 tbsp coconut butter
2 tbsp raw honey
1/2 cup sweet potato, mashed
1/2 cup almond milk
1/2 cup water
1/2 tsp salt

View the full recipe at Chronicles of Passion →