Sweet Potato Chili is a meatless chili, filled with veggies, that's perfect for a crowd. It also tastes great as leftovers and freezes well.
Prep Time 15 minutesminutes
Cook Time 2 hourshours15 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 10
Author Meme
Ingredients
1tablespoonoil
2largeonionsdiced
2mediumgreen bell peppersdiced
3mediumcarrotsdiced
3clovesgarlicminced
4tablespoonchili powder
1tablespooncumin
½teaspoonpaprika
½teaspoondried oregano
1.5lb.sweet potatoes chopped into bite sized pieces {about 3 large or 3.5 medium}
215 ouncecans no salt added diced tomatoes
8ouncecan no salt added tomato sauce
6ouncecan tomato paste
4ouncecan green chiles
4cupswater or low sodium chicken or vegetable broth
1 to 2chipotle chile peppersminced
1tablespoonsugar
1teaspoonsalt
15ouncecan red kidney beansdrained & rinsed or 1 ¾ cup cooked kidney beans
8ouncescheddar cheeseshredded {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.