Bhakti Chai-infused Sweet Potato Black Bean Chili
  • 3medium organic sweet potatoes, diced
  • 3tablespoons tea seed, olive, or coconut oilor any high-heat oil
  • 1 yellow or Vidalia onion, diced small
  • 4 cloves garlic, minced
  • 1/2tablespoon chili powder
  • 2teaspoons ground cumin
  • 1/2teaspoon ground chipotle chile powderor a pinch of cayenne pepper, to taste
  • 1/4teaspoon garam masala
  • 1/4teaspoon salt
  • 2 large organic tomatoes, diced smallor 1 14-ounce jar organic crushed tomatoes, with juices
  • 1 3/4cup Bhakti Chai original concentrate, divided
  • 1/2cups vegetable stock or broth
  • 1teaspoon raw cacao powder or unsweetened cocoa powder
  • 3cups cooked organic black beansor two 15-ounce cans, rinsed and drained
  • 1tablespoon fresh ginger juicesee note above
  • 1 1/2tablespoons coconut oiloptional; see note above
  • 1/2cup chopped fresh cilantrofor garnish
  • 1/2cup pomegranate seedsfor garnish
  • 1cup cashews, soaked in water for 1 hour, drained
  • 3/4cup Bhakti Chai original concentrate
  • 1teaspoon fresh ginger juicesee note above
  • 1/8teaspoon salt
  • Pinch of ground cardamom
  • Pinch of ground cinnamon
  1. Make Bhakti Vegan Cream: Blend cashews, Bhakti concentrate, ginger juice, salt, cardamom, and cinnamon until consistency of thick cream. Refrigerate. Makes about 1 cup; will keep up to three days, refrigerated.
  2. Make chili: Preheat oven to 400º. Toss sweet potatoes with 2 tablespoons oil, plus salt and pepper to taste. Place on a baking sheet in a single layer. Roast for 20-25 minutes.
  3. While sweet potatoes are roasting, heat 1 tablespoon oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic; saute until onion starts to soften, about 3-4 minutes. Add chili powder, cumin, chipotle powder, garam masala, and salt. Stir until well-blended. Add tomatoes, 1 1/2 cups Bhakti Chai concentrate, vegetable stock, and raw cacao or cocoa powder. Bring to a simmer. Cover, reduce heat, and simmer for 30 minutes.
  4. Stir in roasted sweet potatoes, beans, ginger juice, and remaining ¼ cup Bhakti concentrate. Increase heat and return chili to a simmer for 15 minutes. Remove from heat and fold in coconut oil, if using (this will reduce the overall spiciness).
  5. Serve chili warm, topped with cilantro, pomegranate seeds, and a dollop of Bhakti Vegan Cream.
Recipe Notes