Sorghum Sweet Potato Chili with Tofu Sour Cream
A nutrient packed vegan chili, with ancient grain sorghum, sweet potato, kidney beans, and a refreshing protein rich tofu sour cream. Taste and comfort in a bowl.
Ingredients
- ½ cup sorghum
- 1 large sweet potato
- 1 can kidney beans
- 1 onion chopped
- 2 cloves garlic chopped
- 1 bell pepper chopped
- 1 Tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp cumin
- ¼ tsp cinnamon
- ½ tsp cayenne pepper
- 2 cups vegetable broth
- oil for sauteing
Tofu Sour Cream
- 1 16oz pkg silk tofu
- 1 lemon juiced
- 1 Tbsp apple cider vinegar
- 1 tsp garlic powder
- salt to taste
Instructions
Tofu Sour Cream
- Add all ingredients ( 1 16oz pkg silk tofu, 1 lemon , 1 Tbsp apple cider vinegar, 1 tsp garlic powder, and salt) to a blender and blend until smooth. Store in the refrigerator until ready to use.
Sorghum Sweet Potato Chili
- Start by cooking ½ cup sorghum according to package directions. Meanwhile, chop the 1 onion, 2 cloves garlic, 1 bell Pepper, and 1 large sweet potato.
- Once sorghum is cooked, drain and set aside.
- In a large pot, heat some oil and saute the onion and pepper.
- Add in the garlic and spices (1 tsp smoked paprika, 1 tsp oregano, 1 tsp cumin, ¼ tsp cinnamon, ½ tsp cayenne pepper) and let the flavors bloom for about 30 – 60 seconds.
- Add 1 Tbsp tomato paste, 2 cups vegetable broth, 1 can kidney beans, sorghum, and sweet potato, and bring to a boil. If it looks too dry add more vegetable broth.
- Lower heat, partially cover, and simmer for about an hour. Stir once every ten minutes and add more water if it begins to dry out.
- Serve in a bowl with a squeeze of lime juice, fresh cilantro, and a dollop of vegan sour cream.
