Brandi is the creator of The Vegan 8 website, which features recipes that are 8 ingredients or less. Brandi’s recipes are also vegan, gluten-free, and oil-free. Adapting a plant-based lifestyle helped cure her husband’s painful struggle with gout, and also inspired Brandi’s cooking and baking. Brandi’s passion is helping others choose a vegan lifestyle that is better for their health and is more compassionate to animals. Find her on Instagram and Facebook.see more from this author
I have been cooking this for years! It is a staple at my house. I love it because not only is it super easy, but if you don’t have all the ingredients substitutions work well. I just made this with black eyed peas instead of chickpeas, Dr.Greger’s BROL instead of corn, and 1/2 a jalapeño instead of 3/4 cup bell pepper. It turned out great as always! Also, I like cooking sweet potatoes in my instant pot, so by the time I’m done with the chili and prepping the avacado and cilantro, they’re ready to assemble.
Ready in 45 min. Then you say bake for 45 to 60 min.
Easy, and tastey! Nice switch up from our usual stuffed sweet potatoes which includes black beans and red peppers. We added avocado and salsa on top. Yum!