Sweet Potato Chili Recipe

Sweet Potato Chili

When fall weather is in full force, it’s chili time! This spice-laden meatless chili dish offers a different spin on the classic cold-weather staple. This quick and easy sweet potato chili is perfect for meatless Monday or any busy weeknight meal. It’s chock-filled with vitamins, minerals, protein, and cancer-fighting phytochemicals.

Ingredients

1 1/2 Tablespoons extra virgin olive oil

2 cups peeled and diced sweet potatoes

1 cup onion, diced

1 cup bell pepper (red or green), diced

4 cloves garlic, minced

2 Tablespoons chili powder

4 teaspoons ground cumin

1/2 teaspoon smoked paprika

1/2 Teaspoon Kosher Salt

2 1/2 cups broth (any kind)

1 15-ounce can black beans, rinsed

1 15-ounce can red kidney beans, rinsed

1 14.5 ounces can no salt added diced tomatoes

4 teaspoons lime juice

1 Tablespoon blackstrap molasses

1 Tablespoon apple cider vinegar

1 Tablespoon flour or cornmeal (optional)

*Optional Toppers:

Dollop Greek yogurt

3-4 Tortilla chips, crushed

1/8 cup shredded cheddar cheese

Directions

Heat oil in a large pot over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion appears to be softened, ~4 minutes. Add garlic, chili powder, smoked paprika, and salt and cook, stirring constantly for 30 seconds. Add broth and bring to a boil. Cover, reduce heat to a simmer, and cook for ~12 minutes (until sweet potato is tender).

Add black beans, kidney beans, tomatoes, bell pepper, lime juice, and molasses; bring to boil, stirring often. Add apple cider vinegar and reduce heat and simmer for another 5 minutes. *Use 1 Tablespoon flour or cornmeal to thicken the chili if desired.

*This recipe makes ~6 one-cup servings. Top with a dollop of Greek yogurt, crushed tortilla chips, or shredded cheddar cheese if desired.

*Enjoy! You can refrigerate for up to 3 days or freeze for up to 3 months.