Watch this video for ingredients, instructions, and nutrition information on this meatless sweet potato chili recipe. Let us know what you favorite chili toppings are in the comments! 😊
Nutrition for Cupcakes: Time stamp 2:33
*Nutrition per serving may vary due to food brands you use*
Ingredients
2 cups White Onion, diced
2.5 cups Sweet Potato, peeled and diced
1 Tbsp Jalapeños, diced
3 cloves Garlic, minced
1.5 cups Crushed Tomatoes (12 oz can)
4 cups Mixed Chili Beans (32 oz can)
1.5 cups Chicken Broth
1 Tbsp Chili Powder
1 tsp Cumin
1/2 tsp Dried Oregano
1/2 tsp Cinnamon Powder
1/2 tsp Brown Sugar
1/2 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/8 tsp Cayenne Powder
Instructions
-Fill the bottom of a large pan with just enough water to cover the bottom. You can use butter instead of water but this way cuts out some of the fat that would have been added. Bring this to a boil and add in onions, reduce heat and simmer for about 5 minutes or until slightly translucent.
-Add in sweet potato, stir and cover, cooking for another 5 minutes. Then move the onion and sweet potato to the side of the pan and add jalapenos and garlic letting them cook for about 5 minutes or until the garlic starts to brown.
-Add in crushed tomatoes, mixed beans, broth of choice, chili powder, cumin, oregano, cinnamon, brown sugar, onion powder, salt, black pepper, garlic powder, and cayenne powder.
-Simmer for 20 to 30 minutes until sweet potato is tender. Stir and serve with favorite toppings
P.S. This chili is medium-hot spicy, if you don’t like spicy i would recommend cutting the amount of jalapeños in half and adding sour cream or greek yogurt as a topping
Music: www.bensound.com