Description
This hearty Sweet Potato Chili is a flavorful and nutritious dish that combines sweet potatoes, beans, and spices for a delicious vegetarian meal. Perfect for warming up on a chilly day!
Ingredients
Scale
- 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
- 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 until softened, about 10 minutes.
- Stir in the garlic, cocoa powder, chili powder, cumin, salt, oregano, and pepper. Cook for 30 seconds.
- Simmer the Chili:
- Stir in the diced tomatoes (with juices), black beans, pinto beans, and vegetable broth.
- Bring to a boil, then reduce heat to medium-low. Cover and cook until flavors meld and sweet potatoes are tender, about 20 minutes.
- Thicken the Chili:
- Mix the masa harina with warm water to form a slurry.
- Stir into the pot and simmer for an additional 15 minutes.
- Finish and Serve:
- Stir in the chopped cilantro and lime juice. Adjust salt and pepper to taste.
- Serve hot, topped with sour cream, shredded cheddar, sliced green onion, diced avocado, and additional cilantro.
- Accompany with lime wedges and tortilla chips.
Notes
- Adjust the Spice Level: Add more chili powder or fresh jalapeños if you like it spicier.
- Beans: Feel free to use any beans you prefer.
- Storage: This chili keeps well in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg