It's fall and that means we can all eat giant bowls of chili! These sweet potatoes are topped with plant-based veggie chili and cheese for the perfect dinner.
There's always certain comfort foods that always stand out from others, like pot roasts, chowder, and chili and thankfully chili is one dish that my whole family loves! It's also one of the simplest things you can make at home, with just a few ingredients, most of which I bet are in your pantry right now and a few others you can find easily at the store.
Chili has its base ingredients and for me, that means crushed tomatoes, beans, spices, and a protein. For this plant-based veggie chili recipe, I'm using Lightlife’s Gimme Lean Veggie Sausage.
It's packed with plant-based protein, even more than what you'd find in an equal amount of animal-based sausage and it tastes so good. You can adjust your spices if you prefer something hotter or milder.
Plant-protein is good for our bodies in many ways from lowering cholesterol and blood pressure. And if you're worried that by replacing regular animal-based protein with plant-protein, don't because plant-protein delivers a complete source of protein for you.
To complete my chili, I added pinto beans, crushed tomatoes, diced eggplant, spices, and parsley. You could just go at the chili in the pot once it's done, but why not kick things up and add some cheese because chili cheese anything is always a winner.
I baked some sweet potatoes and then added a slice of Creamy Original Chao Cheese from Field Roast, before scooping the chili on top and letting that cheese get relaxed and melty. Top with extra green onions and parsley for a meal that will warm you up on any of these crazy cold days that we'll get soon.
As with any Lightlife product I cook with, the kids have no idea that it wasn't animal-based meat that they ate, sometimes I tell them just to see that "wait what" expression and sometimes I keep it to myself. The fact that they are finishing all of it (and sometimes seconds) is a good enough sign for me.
.png)
