The HEARTIEST Vegetarian Sweet Potato Chili

Recipe originally from: https://coconutsandcaviar.com/recipes/the-heartiest-vegetarian-sweet-potato-chili

Seriously though, it turns out you do not need meat to make a hearty chili. Omit the sour cream and cheese and it's suddenly a vegan chili!

THIS COULD BE YOUR CHILI

Grade:

Serves: 4

Cost: $$

Skill Level: Easy

Time to Make: About 75 minutes

Ingredients for Ultimate Farmers Market Veggie Sandwich

Sweet Potato Chili:
1 tablespoon olive oil
1 large red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
32 oz of sweet potato, peeled and cut into 1/2-inch pieces
6 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons cayenne pepper
4 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
28 oz of canned diced tomatoes
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
About 28 oz vegetable broth (one container)
1 package of frozen corn (~10 oz)
3 tablespoons of brown sugar
2 teaspoons of balsalmic vinegar
Garnish:
Sour cream
Slided scallions
Chopped avocado
Lime wedge
Sharp cheddar cheese

Directions

In a 4 to 6 quart Dutch oven or stockpot, warm the olive oil until shimmering over medium heat. Add the chopped vegetables (onion, peppers, and sweet potatoes) and cook, stirring occasionally.
Once the onions start turning translucent, turn the heat down to medium low.
Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, nutmeg, salt and pepper) and mix in with vegetables to coat.
Add the canned ingredients (tomatoes with liquid, beans, and vegetable broth) and mix well.
Add corn, brown sugar, balsamic vinegar, and continue to stir.
Cover and cook for 45 minutes - 2 hours, stirring occasionally. By the time the chili is done, the sweet potatoes should e nice and soft, and the liquid should have reduced a bit until its the hearty chili consistency that we all know and love.
Chef Notes: The starch from the potatoes and beans should thicken the chili as it cooks. In case your produce is not startchy enough to produce the desired consistency, stir in a pinch of cornstarch to thicken things up.
Serve: Season chili with salt and pepper to taste. Divide the chili into individual bowls and garnish as desired!

bon appetit