Description
This sweet potato chili is healthy, hearty, and full of cozy flavors. It's an easy recipe that makes a large batch of chili and also tastes delicious as leftovers.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 pounds sweet potatoes (about 3 large potatoes)
- 1 medium red onion (diced)
- 2 green bell peppers (chopped)
- 3 cups vegetable broth
- 1 (15 ounce) can black beans, drained & rinsed
- 1 (15 ounce) can red kidney beans, drained & rinsed
- 1 (10 ounce) can diced tomatoes
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional)
Instructions
- In a large Dutch oven (4 to 6 quarts) or stockpot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sweet potatoes, onion, and bell peppers. Saute for 3 - 5 minutes, stirring frequently, until the onions are translucent and the peppers are slightly softened.
- Pour 2 cups of broth into the pot and then add all of the remaining ingredients (beans, tomatoes, and seasonings). Add the remaining broth if necessary (about 1 cup more) so that the contents of the pot are almost completely covered by liquid.
- Bring the pot to a boil and then reduce the heat to maintain a gentle simmer. Cook uncovered for 45 minutes - 1 hour, stirring occasionally. The sweet potatoes should be tender and the liquid reduced. Add a splash more liquid (broth or water) if you find that the chili is getting too dry.
- For a thicker chili, use a potato masher (or fork) to mash the chili to your desired consistency. For a thinner chili, add in more broth (or a splash of water).
- Serve warm, optionally topped with cilantro, avocado, fresh lime slices, and a side of tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
Keywords: chili, dutch oven, sweet potato