I love a good chili!
To me, it speaks of crisp fall days, football, and bonfires. While it still is very much like summer in Houston, I’m not even in the chili making mode.
This recipe is based on the Sweet Potato Chili recipe in Simple Vegetarian Pleasures by Jeanne Lemlin. I’ve added a few of my own touches to it here.
I entered this chili in a chili contest that we had at work, I won the Most Creative category.
Olive oil for pot
2 large onions, diced
6 garlic cloves, minced
1 red bell pepper, diced
1 yellow pepper, diced
1 jalepeno, seeded and minced
1 1/2 TBS chipotle chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1/8 tsp cayenne pepper
2 1/2 cups vegetable stock
2 1/2 cups water
28 oz can crushed tomatoes
1/4 cup tomato paste, thinned with 1/4 cup water
2 medium-large sweet potatoes, peeled and cut into 1/2 inch dice
2 15 oz cans black beans, rinsed and drained
1/4 cup cilantro, chopped
Heat the oil in a large stockpot over medium heat. Add the onions and garlic and sauté, stirring frequently, until the onions begin to brown, at least 10 minutes.
Stir in the bell peppers and jalapeno and cook 10 minutes, stirring often
Sprinkle on the chili powder and cumin and cook 2 minutes, stirring continuously.
Stir in all the remaining ingredients - except the cilantro and bring the mixture to a boil.
Lower the heat and simmer until the sweet potatoes are tender, stirring occasionally.
Stir in the chopped cilantro and serve.
I’m linking up today with Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays and Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!