Sweet Potato Chili
Servings: 4 - 6 people*
- 3 tablespoons (3 tablespoons) olive oil
- 1 large (1 large) onion chopped
- 1 large (1 large) carrot chopped
- 1 stalk (1 stalk) celery chopped
- 4 cloves (4 cloves) garlic grated
- 1½ teaspoons (1½ teaspoon) cumin
- 1 large (1 large) green bell pepper diced
- 1½ pounds (680 grams) sweet potatoes peeled and cut into 1 inch (2.5cm) dice
- 3 cans (15-ounce each) (1.2 kg) diced tomatoes
- 3 cans (15-ounce each) (720 grams) kidney beans
- 2 cups (500 grams) vegetable broth
- 1 teaspoon (1 teaspoon) chili powder more or less to taste
- 1 teaspoon (1 teaspoon) chipotle powder or smoked paprika (optional for smoky flavor)
- 1½ teaspoon (1½ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspooon) black pepper
Serves well with
- 4 - 6 portions (4 portions) rice or pasta, or quinoa.
- 4 - 6 wedges (80 grams) lime + corn, fresh cilantro, sour cream, and avocado for topping.
- Heat 3 tablespoons olive oil in a large pot or Dutch oven.Add 1 large onion, 1 large carrot, 1 stalk celery (all chopped) and sauté on medium heat for 5 minutes. Stir often.Add 4 cloves garlic (grated), 1 large green bell pepper (diced), 1½ teaspoons cumin, and sauté for 2 more minutes or until fragrant.
- In the meantime, peel and chop 1½ pounds sweet potatoes into bite-size chunks of about 1 inch (2.5cm).To the same pot, stir in diced sweet potatoes, 3 cans (15-ounce each) diced tomatoes, 3 cans (15-ounce each) kidney beans (drained), 2 cups vegetable broth, 1 teaspoon chili powder, 1 teaspoon chipotle powder or smoked paprika, 1½ teaspoon salt, and ⅛ teaspoon black pepper.
- Simmer for 30 to 40 minutes or until the sweet potatoes are fork-tender and the tomato sauce thickens. Stir occasionally.Taste and adjust for salt and spices, then let it cool for 10 to 15 minutes to allow the flavors to meld.
- Sweet potato chili is the perfect one-bowl meal. We usually serve it on rice, but it’s also great with pasta, quinoa, polenta, or cornbread.We recommend topping it with sweet corn, zesty lime juice, and fresh cilantro.Other excellent toppings are guacamole or sliced avocado, sour cream or a dollop of thick plain yogurt, pico de gallo, tortilla chips, Jalapeños, green onions, or quick pickled red onions.
Nutritional information is an estimate for one serving of sweet potato chili out of six servings without rice or toppings.
*This might seem like a lot of food, but this is an excellent meal-prep recipe that keeps well for days, so we recommend making a big batch. You can always adjust the quantities by using the slider next to the "servings" amount.
SUBSTITUTIONS
- Olive oil: substitute avocado oil, coconut oil, or other vegetable oil.
- Green pepper: substitute yellow or red bell pepper.
- Kidney beans: substitute black beans, pinto beans, or a mix of both for kidney beans.
- Vegetable broth: substitute water for veg broth.
- Chipotle powder: substitute with smoked paprika and cayenne pepper, or with adobo sauce from a can on chipotle in adobo.
- Cumin: substitute dried oregano.
STORAGE
- Make ahead: This is the perfect recipe as the chili gets more flavorful and creamy on the second and third days. We recommend making a big batch for meal prep.
- Refrigerator: Let the sweet potato chili cool down at room temperature, then transfer it into an airtight container and store it in the fridge for up to 5 days.
- Freezer: Let it cool down completely, then transfer it into a freezer-friendly container and freeze it for up to 3 months.
- Thaw: Defrost in the fridge for several hours, or use your microwave’s thawing function.
- Reheat: Warm the leftovers in the microwave for 2 to 3 minutes or in a pot on the stovetop for about 5 minutes. Only reheat the portions you are going to eat.
