Sweet Potato Chili is a meatless chili filled with veggies that is perfect for a crowd. It also tastes great as leftovers and freezes well.
This Sweet Potato Chili is a great meatless recipe that's perfect for Friday of Lent. Or for a Meatless Monday.
Or if you follow a vegetarian or vegan diet. Or if you're looking for a really inexpensive meal. Or to celebrate the fact that February is National Potato Month.
Really, this chili is just good for whenever!
It makes a lot {makes about 10 cups of chili} and leftovers are even better. The sweet potato chili can also easily be frozen.
Some other things to know about this recipe:
The potatoes take a while to cook. I recommend precooking them in the microwave for about 3 minutes before chopping them & adding them to chili. It can take up to 2 hours for them to soften.
Resist the temptation to add more chipotle chile peppers. Two makes it really spicy. Use one for less spicy, but I definitely wouldn't use more than two!
If you feel like the chili is getting too thick, feel free to add a cup or so of water. I think I added about 2 extra cups while it was cooking.
Sweet Potato Chili
Ingredients
- 1 tablespoon oil
- 2 large onions diced
- 2 medium green bell peppers diced
- 3 medium carrots diced
- 3 cloves garlic minced
- 4 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1.5 lb. sweet potatoes chopped into bite sized pieces {about 3 large or 3.5 medium}
- 2 15 ounce cans no salt added diced tomatoes
- 8 ounce can no salt added tomato sauce
- 6 ounce can tomato paste
- 4 ounce can green chiles
- 4 cups water or low sodium chicken or vegetable broth
- 1 to 2 chipotle chile peppers minced
- 1 tablespoon sugar
- 1 teaspoon salt
- 15 ounce can red kidney beans drained & rinsed or 1 ¾ cup cooked kidney beans
- 8 ounces cheddar cheese shredded {optional}
Instructions
- Heat oil over medium-high heat, and sauté onions, bell peppers, and carrots until softened, about 7 to 10 minutes. Add the garlic, chili powder, cumin, paprika, & oregano and stir constantly for 30 seconds.
- Stir in potatoes, tomatoes with their juices, tomato sauce & paste, green chiles with their juices, water, and chipotle chile peppers. Bring to a boil, and reduce heat to low. Cover and simmer for at least 1 hour, making sure to stir every 10-15 minutes.
- After an hour, stir in sugar & salt. Test the doneness of the sweet potatoes. If they are not soft, keep cooking another 30 to 60 minutes until they reach desired doneness.
- Stir in kidney beans, and cook another 10 minutes to heat through. Top with cheese if desired.
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