Sweet Potato Chili
Sweet Potato Chili is a hearty vegetarian chili made in one pot with sweet potatoes, black beans, kidney beans, and warm spices. It's healthy comfort food that is actually delicious.
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Makes: 6 servings
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced (about 1 cup)
- 1 tablespoon minced garlic (from about 3 cloves)
- 1 red bell pepper diced (about 1 cup)
- 1-2 tablespoon diced jalapeño (from 1 large pepper)
- 2 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 large sweet potatoes (about 1 ½ pounds) peeled and chopped into ½" cubes
- 2 cups water
- 1 14.5 oz. can diced tomatoes in juice
- 2 tablespoon tomato paste
- 1 15 oz. can black beans rinsed and drained
- 1 15 oz. can kidney beans rinsed and drained
- chopped cilantro (for garnish), optional
- ½ avocado, diced (for garnish), optional
- Sour cream or Greek yogurt (for garnish), optional
Instructions
- Heat oil in a large saucepan or dutch oven over medium heat and add the onion and garlic. Cook, while stirring, until the onions are translucent, about 3 minutes.
- Stir in the red pepper and the jalapeño (use 2 tablespoon if you like a little heat and 1 tablespoon if you prefer mild) and cook for about 10 more minutes. Stir in the chili powder, cumin, oregano, salt, and pepper and cook for another two minutes.
- Add sweet potatoes, water, diced tomatoes, tomato paste, black beans, and kidney beans to saucepan. Bring mixture to a boil. Once boiling, lower to a simmer, cover, and cook it until the sweet potatoes are tender, about 25 minutes.
- Serve and garnish with avocado and cilantro if desired.
Notes
- Recipe adapted from Simple Vegetarian Pleasures.
- Leftovers will keep fresh in an airtight container in the fridge for up to 3 days and chili can also be frozen in airtight containers.
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