Sweet Potato Vegetarian Chili.pdf115.1KB
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chipped
2 teaspoons chili powder
1 teaspoon apple cider vinegar
2 14-oz. cans fire-roasted diced tomatoes
4 cups vegetable broth
1.5 cups cubed sweet potatoes
2 cans of beans - black, red, pinto, or a combo
1 cup chopped kale
½ cup corn kernels (frozen is fine)
a good squeeze of lime
squeeze of lime
Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
Add chili powder, ½ the jalepenos, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
Add the kale and corn and simmer for 5-10 more minutes.
Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.
Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.