Sweet Potato Chili

Name: Sweet Potato Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 3 large sweet potatoes (scrubbed, 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); 3 garlic cloves (minced); 1 teaspoon cumin; 1 tablespoon chili powder; 1/2 teaspoon cayenne red pepper {optional for spice}; 1/8 teaspoon black pepper; 1/4 teaspoon salt; 1 - 15 ounce can of fired roasted tomatoes; 1 - 15 ounce can of diced tomatoes; 1 -15 ounce can of tomato sauce; 1 - 15 ounce can of corn (drained and rinsed); 1 -15 ounce can of black beans (drained and rinsed); Garnish ideas: cheese (salsa, sour cream, fresh cilantro, chopped red onion, chopped green onion.)

Sweet Potato Chili is a great vegetarian chili option loaded with veggies, corn, beans and sweet potatoes. Make a big pot for meal-prep or a day of watching football.

Prep15 min
Cook40 min
Total55 min
Makes6 servings
Calories172

Ingredients

6 servings

2 tablespoons olive oil
3 large sweet potatoes (scrubbed, 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)
3 garlic cloves (minced)
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon cayenne red pepper {optional for spice}
1/8 teaspoon black pepper
1/4 teaspoon salt
1 - 15 ounce can of fired roasted tomatoes
1 - 15 ounce can of diced tomatoes
1 -15 ounce can of tomato sauce
1 - 15 ounce can of corn (drained and rinsed)
1 -15 ounce can of black beans (drained and rinsed)
Garnish ideas: cheese (salsa, sour cream, fresh cilantro, chopped red onion, chopped green onion.)

Method

1
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.
2
Add the garlic, cumin, chili powder, salt, pepper and cayenne pepper and sauté for another 2 minutes.
3
Stir in the fire roasted tomatoes, diced tomatoes, tomato sauce, corn and black beans and bring to a boil.
4
Reduce heat; cover and simmer for 35-40 minutes or until the sweet potatoes are tender.
5
Serve warm with your favorite garnishes.
6
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.