Ingredients:
· 1 large sweet potato, cubed
· 1 medium onion, diced
· 5 cloves garlic, finely chopped
· 1 red bell pepper, diced
· 1 can pinto beans
· 1 can chipotle stewed tomatoes
· 1 jalapeño, sliced
· 2 tablespoons cumin
· 1 tablespoon smoked paprika
· 1 tablespoon chili powder
· 2 bay leaves
· 1.5 quarts veggie stock
· 2 chipotle peppers in adobo
· 1 can coconut milk
· ¼ cup rice flour
· 1 cup organic corn
Steps:
**I used a crockpot for this recipe to make it super easy.
1. Add all ingredients up to the chipotle peppers
2. Cook on medium heat for 5 hours or until veggies are tender
3. Once the chili is finished, add coconut milk, chipotle peppers, rice flour and 2 ladles of chili (try to get mostly sweet potatoes) into a blender and blend until smooth
4. Transfer coconut milk/pepper mixture to crockpot and stir to combine
5. Add corn at the very end to heat into soup
This soup is creamy, sweet, smoky and spicy. Top with slices of avocado, cilantro and a dollop of cashew sour cream and it’s perfection!
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