After making the Twice-Baked Mexican Sweet Potatoes, I happened to have a few potatoes left over and no ideas for what to do with them. I remembered seeing a chili involving sweet potatoes but all of the recipes I knew of called for ground beef or turkey and were generally too heavy for what I wanted. Turning to Google, I happened to stumble upon this fabulous recipe that is not only vegetarian but vegan as well! For those of us with plenty of friends with special dietary needs, this is a godsend and I spent the better part of yesterday raving about it to anyone who would listen.
First, scrub and peel the sweet potao(es) (mine look odd because I geeked out and used my apple peeler again). Cut into cubes and place in a 4-6 quart crock pot, dutch oven, or large stockpot. Then cut up and add in two bell peppers (the recipe uses one green and one red but I used 1 1/2 green), along with one chopped up red onion (1 medium or 2 small). Add in 2 tablespoons olive oil, stir to coat evenly, and cook covered. For a crock pot, use high heat, using medium-high heat for the dutch oven and/or stockpot. Stir occasionally until the onions start turning translucent.
Once the onions start to turn, put the heat on low (crock pot) or medium-low (dutch oven or stockpot) and add the minced garlic, spices: chili powder, cumin, cocoa powder, cinnamon, and salt and pepper, and canned ingredients: diced tomatoes, beans, and broth. *The recipe calls for cayenne pepper as well but I prefer a sweeter chili and left it out. I also used canned, diced tomatoes with garlic, in addition to the minced garlic cloves and it didn't overpower the dish at all.
|One of my favorite things about this recipe is the use of cocoa powder!|
|Spiced and waiting for the canned goods|
No matter how you cook it, once the sweet potatoes are soft and the liquid has reduced down slightly to a more chili-like consistency, it is done. Serve with tortilla chips, sour cream, scallions, and perhaps some shredded cheese.
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
- 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp cayenne pepper (more or less, depending on how spicy you like your chili)
- 2 tsp unsweetened cocoa powder
- ¼ tsp ground cinnamon
- ground sea salt and black pepper
- 28-ounces canned diced tomatoes, including the liquid*
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained (also known as Cannellini if you have a can of those on hand)
- 2 c OR one 14 oz. can vegetable broth