Vegetarian Sweet Potato Chili

Adapted via Cookie + Kate
Serves: 4 to 6

♦ cooking oil (I used coconut, but any high heat oil will do)
♦ 1 medium red onion, minced
♦ 1 medium sweet potato, diced
♦ 1 red bell pepper, diced
♦ 2 cups cherry tomatoes, quartered
♦ kosher salt
♦ 4 small cloves of garlic (or 2 large), minced
♦ 1 to 1 1/2 tbsp chipotle chili powder (depending on how spicy you like it!)
♦ 2 to 3 tsp cumin powder
♦ 2 tsp unsweetened cocoa powder
♦ 1/2 tsp cinnamon
♦ 1 (14-oz) can organic black beans, drained and rinsed
♦ 1 (14-oz) can organic kidney beans, drained and rinsed
♦ 1 (14-oz) can unsalted tomato sauce
♦ 2 cups vegetable broth
♦ cheese, for garnish (I used parmesan!)

Heat 3 to 4 tbsp oil in a dutch oven (or heavy-bottomed pan) over medium to high heat – add the onions, and saute for 2 to 3 minutes. Add the sweet potato, bell pepper, and tomatoes, along with a healthy dash of salt. Cook for 4 to 5 minutes, stirring frequently. Add the garlic cloves and spices, and cook for an additional minute.

Add the beans and tomato sauce, and stir to combine – then slowly pour in the vegetable broth. Add another dash of salt, cover, and cook for 1 1/2 to 2 hours (cooking time will depend on your pan and stovetop); stir occasionally to prevent chili from burning.

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