I don’t know about you, but vegetarian chili usually leaves me wanting more—but not with this recipe. Sweet potato takes the place of a meat because it’s hearty and filling. For that perfect balance of sweet and spicy, throw in smoked paprika, cayenne, and chili powder. Topped with the easiest cornbread croutons you’ll ever make, and you’ve got a delicious vegan chili ready in under a half-hour.
Sweet and Smokey Sweet Potato Black Bean Chili With Cornbread Croutons