How to make Sweet Potato Chili? (Vegan. Healthy)

• Food: Vegan Sweet Potato Chili
• Write: Lizzie Green
• Content-Type: Food Blog

A bowl of Sweet Potato Chili is the perfect cold-weather entrée because it’s hearty, healthful, and full of recipes.

I came upon a recipe for vegetarian chili with sweet potatoes in my mom’s copy of Real Simple magazine while I was home for Christmas.

“Sweet potatoes and vegetable chili?” says the narrator. ” I pondered. “Combining two of my favorite foods?! ” As I tore out the pages for protection, the recipe shot to the top of my mental to-cook list.

When I cook veggie chili, I usually use any vegetables I have on hand, as well as whatever beans and tomatoes I have on hand. I mainly followed the recipe this time, and it turned out great.

Sweet Potato Chili

Sweet potatoes, black and kidney beans, chilles, and cocoa powder combine to make a delicious vegetarian chili. A tasty, substantial, and nutritious vegan lunch. This recipe makes 6 bowls.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 medium sliced red onion
• 1 chopped green bell pepper
• 1 chopped red bell pepper
• 1 medium peeled sweet potato, cut into 12-inch cubes
• salt and black pepper, freshly ground
• 4 crushed or minced garlic cloves, or 1 heaping tablespoon minced garlic
• 1 tablespoon cayenne pepper
• 1 teaspoon cumin powder
• cayenne pepper (1 teaspoon) (more or less, depending on how spicy you like your chili)
• 2 tsp cocoa powder (unsweetened)
• 14 teaspoon cinnamon powder
• 1 large can of chopped tomatoes (28 ounces) with juices*
• 1 can (15 ounces) rinsed and drained black beans or 12 cups of cooked black beans
• 2 c. vegetable stock
• Sour cream, grated cheese, thinly sliced green onions, and/or chopped cilantro are suggested garnishes.

Instructions For Sweet Potato Chili

1. Warm the olive oil in a 4- to 6-quart Dutch oven or stockpot over medium heat until it shimmers. With a pinch of salt and pepper, toss in the chopped veggies (onion, peppers, and sweet potatoes). Cook, stirring periodically, for 3 to 5 minutes, or until the onions begin to become translucent.
2. Reduce the heat to a low setting. Stir in the garlic, spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and a pinch of salt and pepper), as well as the liquid components (tomatoes, beans, and broth). Bring the mixture to low heat and keep it there. Cover and cook, stirring periodically and lowering heat as needed to maintain a gentle simmer, for 45 minutes to 1 hour, or until the sweet potatoes are cooked and the chili has reduced to a heartier consistency.
3. If you like a thicker consistency, mash the chili with a potato masher until it reaches your desired consistency. Season chili to taste with salt and pepper. Serve the chili in individual bowls with chosen garnishes.

Notes

• A NOTE ON CANNED TOMATOES: Because of the high levels of BPA in canned tomato products, I try to avoid them as much as possible. Because Muir Glen canned tomatoes are BPA-free, I suggest them.
• SLOW COOKER/CROCKPOT OPTION: After cooking on low for 7 to 8 hours, or high for 4 to 5 hours, this chili should be delicious.