Sweet Potato Vegetarian Chili

Sweet Potato Vegetarian Chili / @loveandlemons

This one might have been more appropriate to post around Super Bowl time… but really, we’re not fans of “the game” like we are fans of the Olympic Games. I don’t usually like to eat in front of the TV, but these two weeks are definitely the exception. This is a great meal to cozy up to – it’s warm & delicious, and conveniently all in one bowl. Plus, it won’t make you feel too unhealthy while you watch all of the teeny girls (and guys) skate across your living room.

Make a big batch and eat the leftovers all week.

sweet potato chili

PrintAuthor: Jeanine DonofrioServes: serves about 4Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chipped
2 teaspoons chili powder
2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping)
1 teaspoon apple cider vinegar
2 14-oz. cans fire-roasted diced tomatoes
4 cups vegetable broth
1.5 cups cubed sweet potatoes
2 cans of beans - black, red, pinto, or a combo
1 cup chopped kale
½ cup corn kernels (frozen is fine)
a good squeeze of lime
salt, pepper

topping options:

chopped scallions
tortilla strips - toast 10-15 minutes in the oven
toasted chiles - toast 1-2 minutes in a 350 oven (or until they curl up)
toasted pumpkin seeds
diced avocado w/ a squeeze of lime

Instructions

Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).

Add chili powder, ½ the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.

Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).

Add the kale and corn and simmer for 5-10 more minutes.

Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.

Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.

NotesIf you don't have dried chiles, just add extra spices: ie, more chile powder, cumin and/or coriander... and/or a diced chipotle from a can of chipotles in adobo would be a nice substitution.

I used Muir Glen's fire roasted tomatoes with green chiles, but regular fire roasted tomatoes would be fine. (Diced plain tomatoes, in a pinch, would also work).

This one tastes great (maybe better) the second day - make a big batch and store leftovers in the fridge for 2-3 days, and in the freezer beyond that.

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