Put down those smoothie bowls and cold kombuchas, vata season is here. In Ayurveda, Vata Dosha is the element of air and ether and it governs the season of fall and early winter. In colder weather, there’s nothing more comforting than a good hearty bowl of chili and a thick slice of cornbread. It’s pure comfort food and soul nourishment during this time of year! Taking a healthier approach to this standard combo, this four bean vegan chili uses sprouted legumes to increase digestibility and a warming mix of savory and sweet spices.

Sweet Potato Chili With Skillet Cornbread [Vegan, Gluten-Free]

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For the Chili:

  • 2 tablespoons olive oil
  • 1/2 large yellow onion, peeled and finely chopped
  • 4 cloves garlic, peeled and minced
  • 1 cup dried du puy lentils, soaked overnight
  • 1 cup dried pinto beans, soaked overnight
  • 1 cup dried kidney beans, soaked overnight
  • 1 cup dried adzuki beans, soaked overnight
  • 1 7-ounce jar of tomato paste
  • 4 fresh tomatoes, chopped
  • 1 jalapeño, seeds removed and minced
  • 1 tablespoon maple syrup
  • 2 tablespoons cider vinegar
  • 10-12 cups water
  • 1 large sweet potato, cubed

For the Spice Blend:

  • 3 tablespoons raw cacao powder
  • 1 1/2 tablespoons chipotle chili powder
  • 1 tablespoon ancho chili powder
  • 1 1/2 tablespoons mustard seed
  • 2 tablespoons cumin
  • 1 tablespoon coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1 tablespoon salt

For the Skillet Cornbread (Dry Ingredients):

  • 3 cups fine-grain cornmeal
  • 3 cups oat flour (gluten-free if necessary) or sprouted spelt flour
  • 2 tablespoons baking powder
  • 1 teaspoon sea salt

For the Skillet Cornbread (Wet Ingredients):

  • 2 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 4 tablespoons flax meal
  • 3/4 cup hot water
  • 2 flax eggs (2 tablespoons flax meal mixed with 4 tablespoons of water)
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1 15-ounce golden corn


To Make the Chili:

  1. Place the beans in individual bowls and cover with warm water. Allow to soak overnight to release the phytic acid and reduce cook time. The next day, drain and rinse well before using.
  2. In a medium pot, heat the oil and sauté the onions and garlic until lightly golden. Add the tomato paste, chopped tomatoes, jalapeño and spice blend to the pot with a cup of water. Stir until well combined and simmer on medium low heat for 5 minutes.
  3. Combine the beans and cover with water. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking and adding water as needed.
  4. When the beans are soft, add the chopped sweet potato, maple syrup, and cider vinegar. Continue to cook for another 15-20 minutes, or until root veggies are tender but not mushy and beans are fully cooked. Season with salt and pepper. Serve with a drizzle of soy yogurt, a slice of corn bread, and your favorite brew.

Nutritional Information

Per Serving: Calories: 1147 | Carbs: 194 g | Fat: 32 g | Protein: 39 g | Sodium: 1797 mg | Sugar: 27 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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