Sweet Potato Chili is hearty and packed with protein, iron, potassium and vitamins. This chili makes a great vegetarian dinner option that you can load up with your favorite garnishes. You can also make a big pot of this for game day along with a batch of cornbread which is always a huge hit.

SWEET POTATO CHILI

I am on a quest to add more vegetarian dishes to my families weekly menu.

After talking to readers throughout the past few months I have learned that a lot of you are too, and some of you struggle with vegetarian dinner ideas.

I am right there with you guys!

Sweet Potato Chili is one to add to the list.

This Sweet Potato Chili is hearty and packed with protein, iron, potassium, Vitamin C and D.

It really packs a punch when it comes to flavor, but also falls into the “good food for your body” category.

During the cold months I make chili at least every other week, and if football is on then you can bet there is a pot of chili simmering.

Since I am trying to add more vegetarian dinners to our rotation this Sweet Potato Chili is a no-brainer.

You can easily chop everything up ahead of time if you know you will be in a time crunch.

The nice thing with this chili is that the sweet potatoes cook in the chili as it simmers which means you can make the rest of your meal while everything cooks.

I like to make a big pot of this chili and set up a chili bar with all the toppings.

Cheese, sour cream, chopped cilantro, salsa, chopped red onions, diced tomatoes and more.

Make a batch of cornbread and a side salad and you have yourself a hearty, flavor packed vegetarian meal for the winter. I promise the meat lovers {aka my husband} won’t miss the meat.

This chili is loaded with sweet potatoes, vegetables, black beans, corn, diced tomatoes and a can of fire roasted tomatoes.

I like adding the fire roasted tomatoes in there to get that fire roasted flavor into the chili but if that isn’t your thing you can just use two cans of diced tomatoes.

Sweet Potato Chili

Name: Sweet Potato Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 Tablespoons olive oil; 3 large sweet potatoes, peeled and cut into 1/2 inch cubes; 1/2 large red bell pepper, seeds removed, chopped {about 3/4 cup chopped}; 1/2 large sweet onion, chopped {about 1 1/2 cups}; 1 jalapeño, seeds removed, chopped {optional for spice}; 3 garlic cloves, minced; 1 teaspoon cumin; 1 Tablespoon chili powder; 1/2 teaspoon salt; A few cranks of freshly ground pepper; 1/2 teaspoon cayenne red pepper {optional for spice}; 1 - 15 oz. can of fired roasted tomatoes; 1 - 15 oz. can of diced tomatoes; 1 -15 oz. can of tomato sauce; 1 - 15 oz. can of corn, drained and rinsed; 1 -15 oz. can of black beans, drained and rinsed; Garnish ideas: cheese, salsa, sour cream, fresh cilantro, chopped red onion, chopped green onion.

Yield: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

2 Tablespoons olive oil
3 large sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 large red bell pepper, seeds removed, chopped {about 3/4 cup chopped}
1/2 large sweet onion, chopped {about 1 1/2 cups}
1 jalapeño, seeds removed, chopped {optional for spice}
3 garlic cloves, minced
1 teaspoon cumin
1 Tablespoon chili powder
1/2 teaspoon salt
A few cranks of freshly ground pepper
1/2 teaspoon cayenne red pepper {optional for spice}
1 - 15 oz. can of fired roasted tomatoes
1 - 15 oz. can of diced tomatoes
1 -15 oz. can of tomato sauce
1 - 15 oz. can of corn, drained and rinsed
1 -15 oz. can of black beans, drained and rinsed
Garnish ideas: cheese, salsa, sour cream, fresh cilantro, chopped red onion, chopped green onion.

Instructions

In a large pot bring heat the olive oil over medium high heat. Add the sweet potatoes, red pepper, onion, jalapeño and sauté until the sweet potatoes are crisp and the onion is soft. Add the garlic, cumin, chili powder, salt, pepper and cayenne pepper and sauté for another 2 minutes.
Stir in the fire roasted tomatoes, diced tomatoes, tomato sauce, corn and black beans and bring to a boil.
Reduce heat; cover and simmer for 35-40 minutes or until the sweet potatoes are tender.
Serve warm with your favorite garnishes.
Store in the refrigerator in an airtight container for up to 5 days or freeze the leftovers.

Notes

Feel free to add or eliminate certain ingredients based on your preferences. Some ideas would be to change the beans to kidney or garbanzo beans, use 2 cans of fire roasted tomatoes instead of the diced tomatoes, or add additional vegetables.

SWEET POTATO CHILI

Ingredients

Instructions

Notes

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