Watch as Chef Evelyn Garcia teaches us how to make Sweet Potato Chili, one of the most popular vegetarian recipes served at Lenox Hill Neighborhood House. This flavorful and hearty dish is delicious and simple. We recommend leaving the sweet potato peel on to maximize nutrients and minimize labor. Enjoy!
Sweet Potato Chili Recipe:
Yields approx. 4-6 servings
Ingredients
1 small onion, diced
1 clove garlic, minced
1 stalk celery, sliced thinly
1 green bell peppers, diced
1⁄2 teaspoon ground black pepper
1 teaspoon oregano
1⁄2 teaspoon chili powder
2 teaspoons paprika
2 14-oz cans black beans, drained and rinsed 1 14-oz chopped tomatoes
1 lb. unpeeled sweet potatoes, 1⁄2- inch diced 4 tablespoons tomato paste
2 cups of water
Salt and pepper to taste
Directions
In a medium pot, sauté onions and garlic in oil for about 5 minutes until soft. Add bell peppers, celery and spices and cook for 2 minutes.
Add black beans, tomato paste, chopped tomatoes and stir to dissolve paste.
Add sweet potatoes and water, bring to a simmer. Cook for 30-35 minutes or until sweet
Potatoes are soft. Add more water if needed. Season with salt and pepper to taste.
Click here for this recipe scaled to serve 250:
Thanks for watching!