I am a registered dietitian, mindful coach, yoga instructor, entrepreneur, and mom. Known to be Betsy Crocker and a master in the kitchen, I love to made functional food fun, nutritious, and delicious! Living your best life should be your goal and my mission is to help you reach that goal by enjoying each bite! xo Betsy
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Oh my goodness, I looked at the calendar today and realized we finally made it to May! Was it me or did it feel like April had 60 days? 🤔 Well I am looking forward to celebrating Cinco de Mayo at home and we are not doing tacos and tequila but instead this Mexican version of a Vegetarian Sweet Potato Chili! Easy to make with a kick of heat, and this filling bowl doesn’t even need the meat! A great way to boost your immune system with this filling bowl of chili!
Recipe
Sweet Potato Chili
1Â medium white onion, diced,
3Â cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1- 28 oz can diced tomatoes fire-roasted if you can find them
1.5 cups vegetable broth
4 cups peeled and cubed sweet potato
1Â red bell pepper, diced
1 jalapeño, de-seeded and minced
1- 14 oz can black beans, drained and rinsed
1.5 cups corn
Add the diced onion and garlic to a large soup pot with a few tablespoons of water or vegetable broth. Cook over medium heat, stirring often until the onion is soft and translucent. Stir in the chili powder, cumin and oregano and cook for 2-3 more minutes. If the pot is drying out, add a bit more water as needed. Add the sweet potato, bell pepper, jalapeño, tomato and vegetable broth and simmer for about 20 minutes until the sweet potato is very tender. Stir in the corn and black beans and cook for a few more minutes to heat through.Optional: for extra-thick chili, use a potato masher to mash up the chili up a bit or pulse an immersion blender in the pot a couple times. You can also remove a few scoops of chili, blend, then add back into the pot. If adding cilantro, stir that in now, otherwise you can use some as a topping. Season with salt and pepper, to taste and add a spritz of fresh lime, if desired. Serve topped with avocado, green onion, and cilantro.
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