Vegetarian Sweet Potato Chili
This hearty vegetarian sweet potato chili is brimming with healthy vegetables and packs every bit as much flavor as a traditional beef chili.
Servings 6 servings
Calories 240kcal
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 large sweet potato cut into 1/2 inch cubes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1 chipotle chili canned in adobo minced
- 1 tablespoon tomato paste
- 1 14- oz can red kidney beans drained and rinsed
- 1 14- oz can black beans drained and rinsed
- 1 28- oz can whole tomatoes in puree
- 3 cups vegetable stock
- Optional toppings: sour cream, grated cheese, cilantro, chopped red onion
Instructions
- In a large dutch oven, heat the olive oil over medium heat.
- Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 more minute, until fragrant.
- Reduce the heat to low and stir in the peppers, sweet potatoes, chili powder, cumin, oregano, thyme, salt, chipotle chile and tomato paste.
- Stir in the beans, tomatoes, and stock.
- Simmer on low heat, uncovered, for about an hour, until thickened. Season with additional salt to taste.
- Serve with desired toppings.
Notes
Chipotle chiles are fairly spicy. One minced chile yields a mild to medium level of heat. Adjust to taste!
The starch in the sweet potatoes will thicken the chili, but if you like a very thick chili, reduce the broth to 2 cups.
Nutrition
Calories: 240kcal | Carbohydrates: 40g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 1396mg | Potassium: 893mg | Fiber: 13g | Sugar: 9g | Vitamin A: 4734IU | Vitamin C: 59mg | Calcium: 115mg | Iron: 5mg