I was craving something hearty and warm, part chili, part chowder. I threw together ingredients I had on hand in the pantry and voila! A delicious, filling and nutrient-packed bowl of goodness! With 20 mins of prep, you can throw this together and let it simmer away until you are ready to serve.
I used Japanese sweet potatoes because they add a really nice starchy texture and aren’t too sweet. As a bonus, my kids think they are white potatoes.
3 Bean Sweet Potato Chili
Yield 10 servings
This chili is warm, hearty and full of health benefits from fiber, plant protein and spices. Feel free to adjust the seasoning and spices to your liking. It's best the next day but everyone who has eaten this has raved and wanted seconds. Yes, even the kids!
I serve my chili on a bed of baby spinach with some sliced avocado. But feel free to serve with warmed tortillas, brown or cauiflower rice or quinoa.
- 1 medium onion, finely chopped
- 3 stalks organic celery, chopped
- 2 red or yellow bell peppers, chopped
- 3 garlic cloves, chopped
- 2 medium white or regular sweet potatoes, peeled and chopped
- 2 small zucchini, chopped
- 2 tsp. salt
- 3 T or more chili powder
- 2 T ground cumin
- 1 T dried oregano
- 1 T sweet paprika
- 2 tsp. ground cinnamon
- ground pepper to taste
- 2 14.5 oz cans chopped tomatoes with juice
- 3 cans mixed beans (I used black beans, chickpeas, and kidney beans), rinsed and drained
- 2 cups vegetable broth
- baby spinach, for serving (optional)
- avocado, for serving (optional)
- In a large pot, saute onion, garlic, celery, peppers, zucchini. I used a bit of broth while sauteeing but you can use a little olive oil too. Add salt and ground pepper and saute until softer and getting translucent.
- Add spices to pot and stir for 1 minute.
- Add sweet potatoes, beans, tomatoes, broth and bring to a simmer.
- Simmer for 30 minutes until potatoes are soft but not mushy. Taste for seasoning and add more chili powder or spices, salt and pepper.
Courses Main Course
Cuisine Healthy, Plant-based