Sweet potato chili
Prep
Cook
Total
Yield 8 servings
Ingredients
- 1 T grapeseed oil
- 1 onion, chopped
- 1 large sweet potato (or yam), peeled and cut into ½” cubes
- 10 oz. bag frozen corn
- 1 carrot, chopped
- 1 small red pepper, charred, rinsed, and chopped
- 14 oz can pinto beans
- 14 oz can kidney beans
- 28 oz can fire roasted diced tomatoes with chilis
- 14 oz can tomato puree
- 4 oz can diced green chilis (mild or medium)
- 2 cloves garlic
- 1 tsp salt
Spice blend (makes 4 tablespoons):
- 1 T cocoa powder (unsweetened)
- 2 tsp chipotle powder
- 2 tsp ancho chili powder
- 1 ½ tsp cumin
- 1 tsp oregano
- ½ tsp allspice
- ½ tsp coriander
- ½ tsp cinnamon
- ½ tsp smoked paprika
- ¼ tsp cayenne
- ¼ tsp black pepper
Instructions
- Mix the spice blend and set aside.
- Prep the vegetables as described above.
- In a large soup pot or Dutch oven, heat the oil over medium heat and add the onions.
- Cook the onions five minutes. While those cook, open the cans and drain the beans.
- When the onions are fragrant and beginning to look transparent, add the sweet potatoes, corn, carrots, peppers, garlic, and salt.
- Sprinkle all of the spice blend (4 T) over the vegetables and stir well to combine. Allow the mixture to cook another five minutes.
- Add all of the remaining ingredients: beans, tomatoes, tomato puree, chilis, broth, and water.
- Stir well and cover.
- After an hour or so, taste the broth and adjust the seasonings as desired. Depending on what type of broth you used, you might need more salt. If you like spice, add a bit more cayenne.
- For best results, simmer the chili for at least two hours to allow the flavors to develop, or refrigerate overnight and reheat before serving.
Notes
Customize this soup with whatever type of beans you like best. Use one variety or a couple.
The seasoning mix is great to keep on hand for tacos, fajitas, or tortilla soup. Make it ahead of time and store in a sealed container.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/sweet-potato-chili/