For the chili: 

2 tbsp. avocado oil, divided

1 package Dr. Praeger’s Perfect Plant Based Ground, thawed

½ red onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, seeds removed and diced

1 sweet potato, peeled and diced

2 tbsp. chili powder

1 tbsp. smoked paprika

1 tbsp. cumin

½ tsp. cayenne

½ tsp. dried oregano

½ tsp. sea salt

½ tsp. black pepper

1 (16 oz) can black beans, drained and rinsed

2 (16 oz) cans diced tomatoes

½ cup vegetable broth or water

1 tbsp. tomato paste

For serving:

½ cup cilantro, to serve

2 avocados diced, to serve


  1. Add 1 tablespoon avocado oil to a heavy stockpot or Dutch oven over medium heat. Add Perfect Grounds and use a spoon to break up. Lightly brown Perfect Grounds for 7-10 minutes. Carefully pour into a bowl and set aside.
  2. Return pot to medium heat and add remaining tablespoon avocado oil. Add onion, garlic, bell pepper, and jalapeno and sauté for 5 minutes. Stir in sweet potato and cook an additional 5 minutes.
  3. Add all remaining ingredients to Dutch oven including browned Perfect Grounds. Bring mixture to a gentle boil, reduce heat to a simmer, and cook for 30-40 minutes, or until sweet potato are fork tender and chili is thick and hearty.
  4. Divide chili into bowls and garnish with cilantro and avocado. Enjoy!