Sweet Potato Chili with Brown Rice + Cornbread and Sour Cream
*Transfer the cornbread to an airtight container. Store everything else in the refrigerator for up to 4 days.*
At-home prep instructions:
Transfer the chili to a pot on the stove*. Cook at medium-low heat, stirring occasionally, until warm (5-7 minutes).
Transfer the brown rice* to a pot on the stove. Add 2 tablespoons of water and cook at medium-low, stirring occasionally, until warm (about 5 minutes).
To serve, transfer the brown rice to bowls. Ladle the chili over it and top with tofu sour cream. Serve with cornbread.
*Alternatively, the chili and brown rice can be microwaved.
Ingredients (organic whenever possible):
Sweet potatoes, kidney beans, black beans, crushed tomatoes, carrots, potatoes, celery, vegetable broth, onion, garlic, gluten-free soy sauce, chili powder, salt, pepper, brown rice, wheat flour, cornmeal, sugar, salt, baking powder, soy milk, canola, flaxseed, tofu, lemon, apple cider vinegar, maple syrup.
*contains soy and wheat