Sweet Potato Chipotle Chili and Jalapeño Cornbread Muffins

While I fancy myself someone who can cook something from scratch with little to no direction, I’d say at least a couple nights a week we make something from one of Isa Chandra Moskowitz’s cookbooks.  If you’re familiar with the blog, you’d know that to be true.  My journey through these first few years of veganism would be very different if it weren’t for her and how easy she has made it to eat delicious vegan noms.

The following recipe is further proof of why we love Isa.  This one appears in her most recently released solo title, Appetite for Reduction.  It’s so, so good.  We make it with her cornbread recipe, but this time, I made them into muffins with some chopped pickled jalapeños for some added zip, since I had them kicking around in the back of the fridge.

Getting dark out earlier + late dinner = shitty photo.  Sorry, folks!

I’ll post both recipes here for your convenience, since they are already publicly available on the PPK.

Chipotle Chili With Sweet Potatoes And Brussels Sprouts

by Isa Chandra Moskowitz
Serves 6 to 8

2 tablespoons olive oil
1 red onion, diced
4 cloves garlic, minced
1 tablespoon coriander seed, crushed
2 teaspoons dried oregano
3 chipotles, seeded and chopped
1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces
12 oz brussels sprouts, quartered lengthwise (about 2 cups)
2 teaspoons ground cumin
3 teaspoons mild chili powder
1 32 oz can crushed tomatoes
1 cup water
1 16 oz can pintos, rinsed and drained (about 1 1/2 cups)
1 1/2 teaspoons salt
Fresh lime juice to taste (about one lime was good for me)

In a soup pot over medium heat, saute onion in olive oil for about 7 minutes, until translucent. Add garlic, coriander seeds, and oregano and saute a minute more. Add remaining ingredients (except for lime juice). Mix well. The sweet potatoes and brussel sprout will be peaking out of the tomato sauce, but don’t worry, they will cook down.

Cover pot and bring to a boil, then lower heat to simmer for about half an hour, stirring often, until sweet potatoes and fork tender but not mushy. Squeeze in lime juice to taste and adjust any other seasonings. Let sit uncovered for at least 10 minutes before eating.

Variation:  I leave out the coriander seed and use white kidney beans instead of pinto.


2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

Variation:  To turn these into muffins, grease a muffin tin, divide batter evenly among 12 cups and reduce baking time to 20 minutes.  I also gently stirred in 1/2 cup chopped pickled jalapeños once the batter was fully mixed.

– Crystal


3 thoughts on “Sweet Potato Chipotle Chili and Jalapeño Cornbread Muffins

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