Check out this recipe for Sweet Potato Chili!
Sweet Potato Chili Recipe
You Will Need:
– 4-6 quart stockpot
– 1 Tbsp. olive oil
– 1 onion, cut into ¼” dice
– 1 green bell pepper, cut into ¼” dice
– 1 medium sweet potato, peeled and cut into ¼” dice
– 4 cloves of garlic
– 1 Tbsp. chili powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper (more or less, depending on how spicy you like your chili)
– 2 tsp unsweetened cocoa powder
– 1/4 tsp ground cinnamon
– 1 can (28 oz.) diced tomatoes, including liquid
– 1 can black beans, rinsed and drained
– 1 can kidney beans, rinsed and drained
– 1 ½ cups vegetable broth or water, adjust amount to achieve desired consistency
– Salt and ground black pepper, to taste
Instructions
1. In a 4 to 6 quart stockpot, sauté the chopped vegetables (onion, green peppers and sweet potatoes) in 1 Tbsp olive oil over medium-high heat. Stir the ingredients every few minutes so they can cook evenly.
2. Once the onions start turning translucent, turn the heat down to medium-low. Add the garlic, chili powder, cumin, cayenne, cocoa powder, cinnamon, salt and black pepper. Stir to coat the vegetables.
3. Add the tomatoes, black beans and kidney beans and vegetable broth (or water). Stir until well combined.
4. Cover and simmer for about 20 minutes until the sweet potatoes are tender, stirring occasionally. You can simmer up to two hours to develop the flavors. If you prefer a thicker consistency, remove the lid to allow some of the liquid to evaporate.
5. Serve with your favorite toppings. Suggested toppings: avocado, black olives, cilantro, shredded cheese, diced onions
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