This chili is packed full of veggies, beans, and all of the great nutrients you get from sweet potatoes, says Amy Garrahan, home vegetarian cook and vegan baker.
Smoky Sweet Potato Chili (vegan)
(courtesy of Amy Garrahan. Serves 6)
"I love the versatility of chili," she says. "Whether you are looking for a well-balanced and nutritious meal or some warm, spicy, comfort food, chili always has the ability to make you feel well nourished."
1 Anaheim pepper, diced
3 to 4 chipotle peppers, diced
1 sweet onion, diced small
3 cloves garlic, finely chopped
1 medium sweet potato, cut into ¼-inch cubes
2 tablespoons oil
2 cans black beans
1 28-ounce can diced tomatoes
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons chili powder
1 teaspoon salt
2 teaspoons smoked paprika
2 teaspoons cumin
2 cups corn
Avocado and cilantro (for garnish)
Preheat oven to 400 degrees F. Toss sweet potato cubes in 1 tablespoon olive oil, salt, and pepper. Spread evenly on baking sheet and bake for 20 minutes.
In a Dutch oven or large pot, heat 1 tablespoon olive oil on medium heat and sauté diced onion, garlic, and Anaheim pepper for 5 minutes, stirring occasionally. Add diced tomatoes plus half of a can of water, black beans, cumin, smoked paprika, onion powder, garlic powder, chili powder, and chipotle peppers. Cover the chili with a lid and simmer on low for 30 minutes. Add the roasted sweet potatoes and 2 cups of corn to chili and allow time to heat up. Finish with freshly ground sea salt and pepper to taste. Add avocado and cilantro for garnish.