Vegan ingredients – use wholesome ones

Serves 4

kennethtemple.com

INGREDIENTS
2 ancho chiles seeded stems removed
2 medium tomatoes
4 cups low sodium vegetable stock warmed
1 tablespoon kosher salt
1 tablespoon creole seasoning
3 medium sweet potatoes peeled chopped large
¼ cup avocado oil
1 onion chopped medium
2 celery stalks chopped medium
1 bell pepper chopped medium
4 garlic cloves chopped fine
2 tablespoons tomato paste
3 bay leaves
1 tablespoon Mexican oregano
2 teaspoons cumin
1 teaspoon cinnamon
2 teaspoons black pepper
1 teaspoon cayenne
15 oz. can black beans rinsed
¼ cup vegan dark chocolate chips
1 tablespoon vegan worcestershire sauce
12 sprigs cilantro garnish
1 cup non-dairy sour cream garnish

Pickled red onions:
1 cup water
1 large red onion sliced thin
¾ cup white vinegar
¾ cup red wine vinegar
1 tablespoon sugar
1 tablespoon kosher salt

INSTRUCTIONS
Turn on the heat to medium-high in a dry medium skillet, toast ancho chilies for 15 seconds on each side until slightly charred evenly. Then remove and sit in vegetable stock and bring to a boil, cook for 10 minutes. Next, in the same skillet evenly char tomatoes on all sides and sit to the side, about 5 minutes. After place ancho vegetable stock, tomatoes and 1 teaspoon of kosher salt in a blender and blitz on high for 1 to 2 minutes.

Season sweet potatoes evenly with creole seasoning. Turn on the heat to medium, in a 5-quart pot, add avocado oil, once hot, add sweet potatoes and cook for 2 minutes, remove and sit to the side.

Add onions, celery and bell peppers, cook for 3 minutes, stirring occasionally. Add garlic and tomato paste, cook for 1 minute. Add bay leaves, oregano, cumin, cinnamon, black pepper, cayenne, black beans, sweet potatoes and vegan chocolate. Scrape the bottom of pot to pick up any brown bits then add the ancho vegetable stock and vegan worcestershire. Turn the heat to high and bring to a boil, cover with lid, turn heat down to low and simmer for 30 minutes. Test sweet potatoes for doneness by piercing with a fork making sure they’re tender.

While sweet potatoes are cooking, turn the heat on medium in a medium sauce pot bring water to a boil, add red onions and remove from the heat, after 1 minute. Add the white and red vinegars, sugar and kosher salt. Bring to a boil for 3 minutes. Remove from the heat and let cool, in mixture. Store in a glass jar.

Pour chili in individual bowls and garnish with pickled onions, a drizzle of non-dairy sour cream and a stem of cilantro.