A comforting bowl of chili can make any day better. This chili is packed with fiber and protein that will keep you full for hours. You can sneak a lot of nutrients into chili making it an incredibly healthy and fulfilling dish.
Chili recipes can be a very personal thing depending on where you came from or what you prefer in your chili. This is a recipe that I created a long time ago and have been making for my family for many years.
This is another versatile recipe that you can change up to suit what you have in the house or make in a way that your family would prefer. Add in other vegetables, change up the beans, and adjust the spices to your liking.
This recipe is full of fiber, protein, and vitamins. It will keep you full
Sweet Potato Chili
Makes 6 - 8 servings
2 medium sweet potatoes, chopped into bite size pieces
1 large onion, diced
2 bell peppers, diced (any color you have)
4 cloves garlic, minced
1 1/2 cups black beans, cooked or 1 15 oz can, drained and rinsed
1 1/2 cups white beans, cooked or 1 15 oz can, drained and rinsed
1//2 cups pinto or kidney beans, cooked or 1 15 oz can, drained and rinsed
1 28 oz can diced tomatoes
1 28 oz can tomato sauce
1 can diced tomatoes with green chiles
3 - 4 cups vegetable broth
1 cup corn (optional)
3T chili powder
1T smoked paprika
1T onion powder
1T garlic powder
2 tsp cumin
2 tsp oregano
1 tsp salt
pepper to taste
1 tsp seasoning salt/greek seasoning/herb salt or something similar (optional)
Top with pickled jalapenos, pickled red onion, banana peppers, cashew cream, homemade vegan cheese, cilantro, or organic tortilla chips. Try with my Baked Seasoned Tortilla Chips!
Chili - it warms the body and heals the soul!
Using a splash of water or vegetable broth, saute the diced onions in a large pot on medium heat for 5 minutes until they start soften and become translucent. Add in your diced peppers and minced garlic and continue cooking for a few more minutes. Add in your remaining ingredients. Simple as that! Give it a good stir and let it simmer on low to medium-low for 30 - 45 minutes, stirring occasionally. Add more broth if you like it thinner . Give it a taste about halfway through and add more seasonings, if needed.
I leave the skins on the sweet potatoes in this recipe. They are full of fiber and honestly there is no need to peel them as they cook down into the chili.
You could substitute pumpkin or squash for the sweet potatoes
Optional add ins are chipotle in adobe (one pepper and 1 tsp of the sauce) or throw in a couple diced banana peppers or shishito peppers. If you are feeling really spicy add in a diced jalapeno.
This chili freezes very well.
If you give this chili a try, let us know what substitutes you made. How did it turn out?