Sweet Potato Vegetarian Chili {Our 2016 Harvest Bonfire}

This summer was a busy one! Between a newborn and a budding flower business, there was little time left for getting together with friends, so we decided to finish off the season with a good ol’ fashioned bonfire and chili dinner!

We had a great time hosting our corn roast last summer and were excited to have folks back to Cloverhill again. Fall is such a beautiful time of year in Ontario and the leaves were putting on a really good show for the party last weekend, along with some fantastic weather.

We did a potluck, with guests bringing all kinds of awesome dishes from chili, cornbread muffins, baked potatoes, toppings, bread, pumpkin dip (in an actual pumpkin!), apple cider, coleslaw, cheese and crackers, rice rkrispie treats, apple cinnamon squares and a layered pudding dessert. Yum!

I made two types of meatballs and three batches of chili – my all-time favourite Slow Cooker Beef Vegetarian Chili, Iowa Girl Eat’s White Chicken Chili and this super yummy Sweet Potato Vegetarian Chili (recipe below). I was even able to use a bunch of our own peppers from the garden out back for the chilis. Hearty dishes like this are perfect for a crispy fall evening out by the fire.

The bonfire gave us a chance to burn some of the bigger branches that came down in storms this summer. We had these old chairs set out to go to the dump as well…and the guys couldn’t resist throwing them on the fire too, ha!

We had lots of kids come too this year (a very different kind of party than we used to have, ha!), but Garrett kept them entertained in the home gym outside. We still have a long way to go before it’s done, but here is a sneak peak at the space now. He had them all doing little circuits and challenges around the gym and I bet they all went home and slept well that night!

And the littlest babe among them was just happy to be snuggled up with me in the ring sling. Lucy had a tough time going to bed with all the commotion, so I let her sleep in the carrier most of the night while we visited. She was happy to be snuggled up close, and I was too 🙂

While the folks with younger kids headed home, we had more friends show up for the rest of the bonfire in the evening. It was the perfect end to the great harvest season we’ve had a Cloverhill, and I can’t wait for next year.

We had a bunch of vegetarians coming to the party, so I knew I needed a warm and cozy dish that they could enjoy as well. This Sweet Potato Vegetarian Chili hit the spot and was hearty enough for even the meat lovers among us.

Sweet Potato Vegetarian Chili

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Serves: 8 servings

Ingredients

• 2 tbsp olive oil
• 2 sweet potatoes, peeled and chopped
• 1 cup chopped onion (about 1 large onion)
• 1 cup chopped carrot (about 2 medium carrots)
• 2 stalks celery, chopped
• 2 large bell peppers, chopped
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp cumin
• 1-1/2 tsp paprika
• 1 tsp oregano
• 1 tsp salt
• ½ tsp pepper
• 1 bay leaf
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can red beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 can green chilies
• 2 cups vegetable broth or water
• toppings: shredded cheese, sour cream, cilantro and tortilla chips

Instructions

1. Heat oil in a large pot over medium-high heat. Sauté sweet potatoes, onions, carrots and celery for 6-8 minutes or until onions are soft.
2. Add garlic and peppers and sauté for another minute.
3. Add seasonings, tomatoes, beans, green chilies and broth. Stir to combine. Bring to a boil, then reduce to low heat and simmer for 30-40 minutes or until sweet potatoes are soft.
4. Serve with your favourite toppings - shredded cheese, sour cream, cilantro and tortilla chips.
5. Store in the fridge for up to 5 days on in the freezer for up to 3 months.

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Heat oil in a large pot over medium-high heat. Sauté sweet potatoes, onions, carrots and celery for 6-8 minutes or until onions are soft.

Add garlic and peppers and sauté for another minute.

Add seasonings, tomatoes, beans, green chilies and broth. Stir to combine. Bring to a boil, then reduce to low heat and simmer for 30-40 minutes or until sweet potatoes are soft.

Serve with your favourite toppings – shredded cheese, sour cream, cilantro and tortilla chips. Store in the fridge for up to 5 days on in the freezer for up to 3 months.