I have mixed these in with a salad, but the chili is good on its own too.
I used this recipe for inspiration, but modified it a bit to make it spicier.
1 red onion, diced finely
1 can of crushed tomatoes
2 medium sweet potatoes, diced to bite sized chunks
1 can of red kidney beans
1 cube of vegetable stock mixed with 2 cans of water (from the beans)
2 red chili peppers, diced
1 tbsp chili powder
1 tsp cumin
1 tsp ground cinnamon
Salt and pepper to taste
In a large pot, add the onions and chipotle peppers to pan. Add about a half cup of water to the pan to keep the onions and pepper from sticking to the pot. Add a generous amount of salt and pepper. Cook until onions are translucent.
Add the sweet potatoes and spices and cook for about 3 minutes. Add the crushed tomatoes, water, and vegetable stock.
Bring to boil, then add your beans. Simmer on medium heat for approximately 30 minutes, until mixture is thickened.
Serve on brown rice.
I let mine cool and added the chili (with some rice) to a salad of kale, spinach, red cabbage, avocado, and nutritional yeast. No dressing necessary!