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Prep time
15 minutes
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Cook time
1 hour 15 minutes
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Serves
8
Author Notes
This Autumn Chili Bowl with Roasted Sweet Potatoes & Quinoa is bound to bring you all the warming spices, grounding heartiness, and fall coziness you know and love—but with a few fun twists. With a base of savory, juicy, and meaty plant-based ground beef, the dish is kicked up a notch with hints of chili powder and a kick of peppery ginger. Plus, a mellow undertone of pumpkin sweetness to honor the season.
Scoop a ladleful of comforting chili over light, fluffy quinoa, and pair it with the smoky roasted sweet potatoes. I love adding a dollop of creamy and tangy plant-based sour cream, as well as a pop of cilantro to set it off. You're bound to fall in love with the first bite and satisfy all your chili cravings, whether you're plant-based or not. And if you don't get around to seconds or thirds like me (don't judge), get ready for leftovers for days. Have some fun getting creative and finding new ways to enjoy your chili (sloppy Joe, anyone?) to help reduce food waste. —Food52
Test Kitchen Notes
This recipe is shared in partnership with Impossible Foods. —The Editors
Ingredients
- For the roasted sweet potatoes:
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3
medium-size sweet potatoes (cut in half lengthwise, then cut each half into 1/2-inch-thick slices)
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2 tablespoons
avocado oil
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1 tablespoon
paprika
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1 tablespoon
garlic powder
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Salt, to taste
- For the autumn chili bowl:
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2 tablespoons
avocado oil, divided
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2
(12-ounce) packages of Impossible™ Burger
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1
medium yellow onion, divided and diced
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6
medium garlic cloves, divided and minced
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2 tablespoons
fresh thyme, minced
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1
red bell pepper, diced
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3 tablespoons
fresh ginger, minced
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2 tablespoons
chili powder
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2 tablespoons
cumin
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1 1/2 teaspoons
cinnamon
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1/2-1 teaspoons
chipotle powder
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1
(15-ounce can) pumpkin purée
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1
(15.5-ounce can) black beans, drained and rinsed
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1
(15.5-ounce can) black eyed peas, drained and rinsed
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2
(14.5-ounce cans) diced fire-roasted tomatoes
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1 cup
fresh corn
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1/2 cup
fresh cilantro, roughly chopped (plus more for serving)
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Quinoa, cooked according to the package instructions (for serving)
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Vegan sour cream (for serving)
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Toasted pumpkin seeds (for serving)
Directions
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For the roasted sweet potatoes: Preheat oven to 400°F. In a medium-large bowl, toss your sweet potato slices in avocado oil, spices, and salt, to taste. Spread your seasoned sweet potato slices evenly on a lightly oiled sheet pan and roast potatoes for 35 to 45 minutes, flipping halfway through. Set aside.
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For the Impossible Burger: In a large skillet, heat 1 tablespoon avocado oil over medium heat. Add half of the diced onion and half of the minced garlic, sautéing for 2 minutes. Add the Impossible Burger and gently crumble it in the pan (leave it fairly chunky for texture) and cook for a few minutes, stirring occasionally. Add the thyme, plus salt and pepper to taste, cooking for an additional 4 minutes. Remove from heat and set aside.
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For the chili: Heat 1 tablespoon avocado oil In a medium-size pot over medium heat. Add the diced bell peppers, the remaining diced onions and minced garlic, and the ginger, sautéing for 3 minutes.
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Add the chili powder, cumin, cinnamon, and chipotle powder, and stir to combine, cooking for an additional minute. Then add the pumpkin puree, black beans, black eyed peas, and fire-roasted tomatoes, and stir to combine.
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Allow the chili to simmer on medium-low for 15 minutes, stirring occasionally. Add in the fresh corn during the last 5 minutes. Reduce heat to low and gently stir in the Impossible Burger and fresh cilantro.
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To serve: Divide the roasted sweet potatoes and cooked quinoa among your desired amount of bowls. Scoop a ladleful of chili into each bowl and top with vegan sour cream, toasted pumpkin seeds, and cilantro. Enjoy!
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