Sweet Potato Chili

PREP TIME

15 Min

COOK TIME

45 Min

SERVINGS

DIFFICULTY

Easy

2 tablespoons olive oil
2 large sweet potatoes, peeled and cut into ½ inch pieces
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
1 poblano pepper, seeded and chopped
4 cloves garlic, finely chopped
2 tablespoons unsweetened cocoa powder
1 tablespoon chili powder
½ teaspoon cinnamon
28-ounce can fire-roasted tomatoes
2 – 15-ounce cans low-sodium black beans, drained and rinsed
1 – 15-ounce can low-sodium pinto beans, drained and rinsed
3 cups low-sodium vegetable broth
¼ cup masa harina or cornmeal
½ cup warm water
½ cup chopped fresh cilantro
Juice of 1 lime
Optional toppings: Sour cream, cheddar cheese, sliced green onion, diced avocado, lime wedges and tortilla chips

In a large Dutch oven or stock pot, heat the oil over medium heat. Add the sweet potatoes, garlic, cocoa, chili powder, cumin, cinnamon and oregano. Stir until spices coat the potatoes, and cook for approximately 10 minutes or until potatoes are softened.
Add the onion, bell pepper and poblano peppers to the Dutch oven and cook over medium heat, stirring occasionally until vegetables are soft.
Stir in the canned tomatoes, beans and vegetable broth. Reduce heat to medium. Cover and cook, stirring occasionally, for approximately 20 minutes.
Mix the masa harina with warm water and stir into the pot. Simmer for 15 more minutes until the broth thickens.
Stir in the cilantro and lime juice.
Serve topped with optional toppings.

Tags: chili Sweet Potato Recipes