This chili is a sweet and spicy bowl of delicious health conscience food. It is so amazingly delicious that you will forget about any mention of "health". I am always trying to develop new spins on old recipes that are a bit healthier. Although, it is difficult with my serious love for macaroni and bread. While strolling through the produce section one morning, I saw some beautiful sweet potatoes and 100 ideas went through my head of what I could make with them. Hash? Spicy chili fries? Hmm? Or just sweet spicy chili! Tonia and I are not big fans of ground meat, so this would be a perfect substitution for beef or turkey. It turns out this easy, delicious dish is extremely satisfying not to mention super healthy. The marriage of sweet potatoes, beans and spices gives the perfect balance of sweet and heat!
I do suggest you make a double batch of this quick vegetarian chili, loaded with sweet potatoes, chili powder, peppers, cumin and beans, it's a giant celebration in a pot and it’s extremely addictive.
Ingredients
3 sweet potatoes
3 tbsp olive oil
1 onion
1 clove garlic
2 Hungarian hot peppers
1 can dark red kidney beans, drained (or whatever beans you like)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp paprika
1 tbsp chili powder
scant 1/4 tsp cayenne pepper
2 cups chicken broth (or vegetable broth)
1 cup water
3 tbsp tomato sauce
1 ear of corn, kernels cut off (or 1/2 cup frozen corn)
1 handful of chopped parsley
Peel and cube the sweet potatoes and chop the onion. Chop the peppers into small dice. Peel and finely chop the garlic. In a medium pot, heat up the olive oil, add the potatoes, onion and peppers. Sauté until the onions are translucent. Add the garlic, kidney beans and all the spices to the pan and stir well.
Then add the chicken or vegetable broth, water and tomato sauce. Bring to a boil then reduce the heat and simmer uncovered for 40 minutes or until the sweet potatoes are soft. Add the corn and parsley the last 5 minutes of cooking.
Ingredients
3 sweet potatoes
3 tbsp olive oil
1 onion
1 clove garlic
2 Hungarian hot peppers
1 can dark red kidney beans, drained (or whatever beans you like)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp paprika
1 tbsp chili powder
scant 1/4 tsp cayenne pepper
2 cups chicken broth (or vegetable broth)
1 cup water
3 tbsp tomato sauce
1 ear of corn, kernels cut off (or 1/2 cup frozen corn)
1 handful of chopped parsley
Peel and cube the sweet potatoes and chop the onion. Chop the peppers into small dice. Peel and finely chop the garlic. In a medium pot, heat up the olive oil, add the potatoes, onion and peppers. Sauté until the onions are translucent. Add the garlic, kidney beans and all the spices to the pan and stir well.
Then add the chicken or vegetable broth, water and tomato sauce. Bring to a boil then reduce the heat and simmer uncovered for 40 minutes or until the sweet potatoes are soft. Add the corn and parsley the last 5 minutes of cooking.
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This is perfect just as it is, but I bet it would be fantastic served with tortilla chips, cornbread or even coleslaw. I am sure this Sweet Potato Chili will definitely become part of your regular dinner rotation as it is extremely Mangialicious!
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