Sweetpotato Vegetarian Chili
This sweetpotato chili will become a meatless Monday dinner staple in no time. The heartiness of the sweetpotatoes, beans and veggies will make any carnivore forget all about the lack of meat in the first place. The tangy lime finish zests up this vegetarian delight, creating a southwestern flair that will surely satisfy any veggie or meat lover. Sweetpotato chili is perfect as a stand-alone meal, topped (or smothered) with cheese, and garnished with chopped green onions, cilantro, or avocado.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves, garlic, chopped
- 2 teaspoons chili powder
- 2 dried guajillo chiles, deseeded, stemmed & sliced thing
- 1 for the chili, 1 for topping
- 1 teaspoon apple cider vinegar
- 2 14- oz. cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1.5 cups cubed sweetpotatoes
- 2 cans of beans – black, red, pinto, or a combo
- 1 cup chopped kale
- 1/2 cup corn kernels, frozen is fine
- 1 tablespoon freshly squeezed lime juice
- salt, pepper
- Topping Options
- chopped scallions
- tortilla strips – toast 10-15 minutes in the oven
- toasted chiles – toast 1-2 minutes in 350 oven, or until they curl up
- toasted pumpkin seeds
- diced avocado with a squeeze of lime
- Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
- Add chili powder, 1/2 the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweetpotato cubes and beans.
- Simmer on low heat until the sweetpotatoes are tender (about 20-30 minutes).
- Add the kale and corn and simmer for 5-10 more minutes.
- Add a good squeeze of lime. Taste and adjust seasonings – adding more salt and pepper as needed.
- Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.