Delicious Vegetarian Sweet Potato Chili

Delicious Vegetarian Sweet Potato Chili

In such cold weather, it is nesessary to have a bowl of steaming chili. While I was home for Christmas, I flipped through my mom’s copy of Real Simple magazine and came across a recipe for vegetarian chili with sweet potatoes. “Sweet potatoes and veggie chili?” I thought. “Two of my favorite foods, together?!” The recipe shot to the top of my mental to-cook list as I tore out the pages for safekeeping.

When I make veggie chili, I’ll use all the vegetables I have on hand, and throw in whatever kind of beans and tomatoes that are in my pantry. This time around, I mostly followed the recipe, and it turned out fabulously.

Vegetables for sweet potato chili

prepped veggies for sweet potato chili

Red Le Creuset French oven and chili ingredients

Sweet potato chili by Cookie and Kate

Vegetarian Sweet Potato Chili
5.0 from 36 reviews
Author: Cookie and Kate
Recipe type: Main
Serves: 6
Extraordinary vegetarian chili containing sweet potatoes, black and pinto beans, peppers and cocoa powder. A wonderfully delicious, hearty & healthy vegan meal.
Ingredients
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium sweet potato, peeled and cut into 1⁄2-inch cubes
  • Salt and freshly ground black pepper
  • 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
  • 2 teaspoons unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • 1 large can (28 ounces) diced tomatoes, with their juices*
  • 1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
  • 1 can (15 ounces) kidney beans, rinsed and drained, or 1½ cups cooked kidney beans
  • 2 cups vegetable broth
  • Suggested garnishes: sour cream, grated cheese, thinly sliced green onions and/or chopped cilantro
Instructions
  1. In a 4-to-6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
  2. Reduce the heat to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
  3. If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve.

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