Sweet Potato Chili
Comfort food chili that's incredibly delicious and also healthy? Yes! This vegetarian Sweet Potato Chili is packed with so much flavor, you might not believe it's healthy.... But it is!
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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.
- Chili can be frozen in airtight containers.
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