Sweet Potato Vegetarian Chili
 
Prep time
Cook time
Total time
 
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.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2016/10/sweet-potato-vegetarian-chili-our-2016-harvest-bonfire.html