This chili has a unique flavor autumn flavor: sweet potatoes, black beans, squash and chipotle peppers, with a hint of cocoa and cinnamon. A little bit of sweet and a little bit of spicy, this savory soup has a combination of flavors that will please any palate. It’s made without any oil, so it’s quite healthy for you too. This soup gets even better the next day so you’ll be excited to have it for left-overs. Top with creamy polenta and avocado…I’m going back for seconds right now!
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This recipe was inspired by a dish I had at Portabello Vegan Trattoria, my absolute favorite restaurant. In the vegan mecca that is Portland, this is one of the most upscale and delicious vegan restaurants of them all. You have to make reservations about a week in advance, unless you want to wait about 2 hours for a table. Their menu is ever-changing, based on what is locally in season. This recipe tastes and looks pretty damn close to an entree they are currently serving at Portabello. It’s absolutely amazing, but it does have a lot of steps to it. I would definitely save this recipe for a special dinner or a weekend. The ingredients listed make 4 servings. I had leftovers for dinner the next 2 days and it was still delicious.
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