Sweet Potato Chili
Sweet Potato Chili
It's a warm and comforting option for chili lovers seeking a sweet and savory twist on this classic comfort food.
Total Time
50 min
Servings
6 - 8 servings
Ingredients
- 3 Tbsp vegan butter or oil
- 1 onion, diced (alternatively, you can rough pulse this and carrots, celery, red pepper, green pepper, and sweet potato for faster prep)
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 large red pepper, diced
- 1 small green pepper, diced
- 1 large sweet potato, peeled and diced
- 1 package chili seasoning (I prefer not spicy)
- ½ teaspoon cayenne pepper
- 2 cloves of crushed garlic
- 32oz can of crushed or diced tomatoes
- 1 15oz can of kidney beans
- 1 15oz can of pinto beans
- ¼ cup of brown sugar
- 4 Tbsp of ketchup
- 4 Tbsp of chili sauce
- 8oz of vegetable broth
- Kosher salt
- Pepper
Instructions
- In a large saucepan or dutch oven, melt 2 tablespoons of vegan butter or oil over medium-high heat.
- Add the diced yellow onion and cook for approximately 5 to 8 minutes.
- Add the carrots, celery, red pepper, and green pepper, stirring to combine. Lightly season with salt and pepper, and allow to cook for 8 to 10 minutes
- Add the sweet potato and stir.
- Add the chili powder seasoning, ½ teaspoon of cayenne pepper, garlic, and a pinch of salt, stirring frequently for 30 seconds.
- Add the crushed tomatoes, kidney beans, and pinto beans, stirring to combine. Incorporate the brown sugar, ketchup, chili sauce, and vegetable broth, stirring well.
- Adjust the thickness by adding more vegetable broth if desired.
- Bring the chili to a boil, then reduce heat and allow it to simmer for 30 minutes
- Blend 1 cup of the chili in a blender or use an immersion blender for 10 to 20 seconds. Return to rest of chili
- Add salt and pepper to taste.