The cold snowy weather and a surplus of sweet potatoes were the inspiration behind this hearty winter meal. I wasn’t sure how this was going to turn out and worried that the sweet potatoes would turn to mush. Instead it was such a success and even after reheating several times the sweet potatoes remained firm. This is day three of eating this chili and my mouth continues to water for it. If you are looking for something a little different then the standard kidney bean chili this recipe will not disappoint.
The cornbread was a wonderful addition to the meal and also completely whole food, plant based, no salt, oil or sugar. This will be a separate post.
Ingredients
- 1 large sweet onion diced
- 3 garlic cloves minced
- 2 sweet potatoes peeled and diced
- 1 green bell pepper diced
- 1 4oz. can chopped green chilis mild; drained & rinsed
- 1 can no or low sodium black beans drained & rinsed
- 2 14.5 oz. cans diced and no salt added tomatoes (I get mine at Trader Joe’s)
- 2 cups low sodium or whole made vegetable broth
- 2 tbsp. tomato paste
- 1 tbsp. chili powder
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. ground black pepper
- Fresh cilantro for garnish
Directions
- Sauté the onions and garlic in 1/4 cup water for 3-4 minutes until soft
- Add the sweet potatoes and bell pepper cooking for another 5 minutes
- Stir in the green chilis, chili powder, smoked paprika, cayenne and black pepper and cook for one minute
- Add the black beans, diced tomatoes (including juice), vegetable broth and tomato paste and stir well
- Bring the mixture to a boil then reduce heat and simmer for 30 minutes (or until the sweet potatoes are tender)
- Serve with fresh cilantro
