Sweet Potato Chili: A Hearty and Flavorful Delight

Introduction

There’s something incredibly comforting about a bowl of chili, especially when it’s packed with wholesome ingredients and rich flavors. Sweet Potato Chili has quickly become a family favorite in my house. The combination of sweet potatoes, vibrant peppers, and spices creates a hearty dish that warms the soul and satisfies the palate. My family enjoys this recipe not just for its taste but also for its nutritional value, making it a perfect meal for those busy weeknights or cozy weekends. The chili is both filling and nourishing, and I love how it allows for creativity with toppings, making each bowl feel unique. If you’re looking for a delicious way to incorporate more vegetables into your diet, this Sweet Potato Chili is the answer!

Ingredients

• 2 Tbsp. olive oil
• 2 large sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 poblano pepper, seeded and chopped
• 4 cloves garlic, finely chopped
• 2 Tbsp. unsweetened cocoa powder
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 1/2 tsp. kosher salt, plus more to taste
• 1 tsp. dried oregano
• 1/2 tsp. ground black pepper, plus more to taste
• 1 (28-oz.) can fire-roasted diced tomatoes, undrained
• 2 (15-oz.) cans black beans, drained and rinsed
• 1 (15-oz.) can pinto beans, drained and rinsed
• 3 cups vegetable broth
• 1/4 cup masa harina
• 1/2 cup warm water
• 1/2 cup chopped fresh cilantro, plus more for serving
• Juice of 1 lime
• Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, for serving

Instructions

1. Cook the Vegetables

• In a large Dutch oven, heat the olive oil over medium heat.
• Add the sweet potatoes and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes.
• Add the onion, bell pepper, and poblano pepper. Cook over medium heat, stirring occasionally, until softened, about 10 minutes.
• Stir in the garlic, cocoa powder, chili powder, cumin, salt, oregano, and pepper. Cook for 30 seconds, stirring frequently.

2. Simmer the Chili

• Stir in the diced tomatoes (with their juices), black beans, pinto beans, and vegetable broth.
• Bring to a boil over medium-high heat.
• Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld and the sweet potatoes are tender, about 20 minutes.

3. Thicken the Chili

• Mix the masa harina with the warm water to form a slurry.
• Stir the slurry into the pot and simmer for an additional 15 minutes.

4. Finish and Serve

• Stir in the chopped cilantro and lime juice. Adjust salt and pepper to taste.
• Serve the chili hot, topped with sour cream, shredded cheddar, sliced green onion, diced avocado, and additional cilantro.
• Accompany with lime wedges and tortilla chips on the side.

Nutrition Facts

• Servings: 6
• Calories per serving: 360 kcal
• Sugar: 6 g
• Sodium: 580 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 12 g
• Protein: 12 g
• Cholesterol: 0 mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

How to Serve

• Serve hot in bowls, garnished with:
• Sour cream
• Shredded cheddar cheese
• Sliced green onions
• Diced avocado
• Additional chopped cilantro
• Lime wedges
• Tortilla chips on the side for dipping or crunch

Additional Tips

1. Adjust Spice Levels: If you prefer a spicier chili, add some diced jalapeños or a pinch of cayenne pepper when cooking the vegetables.
2. Use Fresh Sweet Potatoes: For the best texture, opt for fresh sweet potatoes rather than canned.
3. Customize Your Beans: Feel free to mix and match different types of beans based on what you have available or your preference.
4. Make it Vegan: Omit the sour cream and cheese or use dairy-free alternatives to keep the recipe vegan.
5. Slow Cooker Option: This chili can easily be adapted for a slow cooker. Cook the vegetables on the stove and then transfer everything to the slow cooker, allowing it to simmer for 4-6 hours on low.

Recipe Variations

• Sweet Potato and Quinoa Chili: Add 1 cup of cooked quinoa for an extra protein boost and texture.
• Meat Lover’s Chili: For a heartier dish, add ground turkey or beef. Brown the meat first before adding the vegetables.
• Spicy Chili: Add more chili powder or some chipotle peppers in adobo sauce for a smoky, spicy flavor.
• Creamy Chili: Stir in a cup of coconut milk for a creamy version, adding richness to the dish.
• Herb-Infused: Experiment with different herbs like thyme or rosemary for added depth of flavor.

Serving Suggestions

• Pair the chili with crusty bread or homemade cornbread for a complete meal.
• Offer a salad on the side for a fresh contrast to the warm chili.
• Make it a chili bar, allowing guests to customize their bowls with various toppings.

Freezing and Storage

• Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
• Freezing: This chili freezes well! Store in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.

FAQ Section

1. Can I use other vegetables in this chili?

• Yes! Feel free to add bell peppers, zucchini, or corn for additional flavors and textures.

1. Is this chili gluten-free?

• Yes, all the ingredients in this recipe are gluten-free, but always check labels if you’re using canned products.

1. Can I make this chili in advance?

• Absolutely! It often tastes even better the next day as the flavors meld.

1. How can I thicken the chili?

• If you prefer a thicker chili, you can mash some of the sweet potatoes or add more masa harina slurry.

1. Can I substitute the sweet potatoes?

• Yes, you can use regular potatoes or butternut squash if you prefer.

1. What can I use instead of masa harina?

• Cornstarch or flour can be used, though masa harina adds a unique flavor and texture.

1. How spicy is this chili?

• This chili is mild but can be adjusted to your spice preference by adding more chili powder or peppers.

1. Can I make this chili on the stovetop?

• Yes, you can prepare this chili on the stovetop or in a slow cooker.

1. How long does it take to cook in a slow cooker?

• If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.

1. What should I serve with sweet potato chili?
   • It pairs well with tortilla chips, bread, or a fresh salad.

Conclusion

Sweet Potato Chili is a delightful and nutritious dish that offers a perfect balance of flavors and textures. With its rich and hearty nature, this chili is sure to please everyone at the table. Whether you’re looking for a comforting meal on a chilly evening or a dish to impress guests, this Sweet Potato Chili will not disappoint. Enjoy the warmth, nourishment, and satisfaction that comes from every spoonful!

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