Sweet Potato Chili
Recipe Date:
October 9, 2019
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Medium
Measurements:
Imperial (US)
As the weather gets cooler, enjoy a night in with an indulgent vegetarian sweet potato chili.
Ingredients
- 1 can garbanzo beans - drained and rinsed
- 1 can black beans - drained and rinsed
- 1 can pinto beans - drained and rinsed
- 1 red onion - chopped
- 2 garlic cloves - chopped
- 2 small sweet potatoes - cut into small cubes
- 1 zucchini - chopped
- 1 pasilla pepper - cleaned and chopped
- 2 cans - fire roasted tomatoes 15 ounce (1 can pureed with emersion blender)
- 2 tbsps tomato paste
- 3 1/2 cups chicken broth
- 2 tsps smoked paprika
- 2 tsps cumin
- 1/2 tsp cayenne pepper
- 2 tsps pasilla negro chili powder (any chili powder will do)
- 1 tsp fresh or dried oregano
- 1 1/2 tsps maple syrup
- 1 tbsp lime juice
- Garnishes - pickled red onion, radishes, scallion, avocado and lime wedges
Directions
- In a dutch oven or soup pot heat olive oil and saute onion, garlic, salt and pepper.
- Add pasilla pepper, zucchini, sweet potato and spices. Cook for 3-5 minutes.
- Add tomatoes, tomato paste, 3 cups broth and beans. Cook for 20-30 minutes on a slow simmer. Check and add more broth if needed.
- Continue to cook until vegetables are done to your liking. Add maple syrup and lime juice. Taste and adjust if necessary.
- Serve with desired garnishes.
Take a look at our recommended pairing below.
