Spicy Sweet Potato Chili

This is one of those great no-fuss, one-pot meals that you just want to be able to pull of of your back pocket whenever time is short and you want to make something healthy and comforting but still with that little bit of zing that keeps away those ho-hum vibes.

That’s because even though it’s made with simple basic ingredients, there is nothing remotely boring about it. It’s got tons and tons of flavor and texture and I’m pretty sure that after one bite, you’re going to be including it in your regular repertoire. Even a not-so-much-in-love-with chili gal like me is happy to down a bowl or two!

Plus it’s vegetarian and vegan and the whole thing comes together in under an hour which means you can even start it at say 5:00 pm and have dinner ready to go by 6:00. Who’s the best?!!

And while the title includes the very controversial “spicy”, don’t let that scare you off, because you can totally dial down (or up) the spice factor by how much of the chipotle pepper and adobo sauce you use.

Try it tonight for a meatless, satisfying meal that’s guaranteed to please and earn you major points at the same time! (always looking out for you, my foodie friends❤️❤️)

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Spicy Sweet Potato Chili

Makes 5-6 servings

Prep Time: 15 minutes; Cook Time: About 45-50 minutes

Ingredients

• 2 tablespoons olive oil

• 1 large sweet potato, peeled and cut into cubes

• 1 red onion, peeled and diced

• 1 red bell pepper, cored, seeded and diced

• 3 garlic cloves, minced

• Two 15 ounce cans black beans, drained and rinsed

• One 15 ounce can diced tomatoes with juices

• 1 ¾ cups veggie broth (you could also use chicken, it just won’t be vegetarian then)

• 1 chipotle pepper in adobo sauce, seeds removed and chopped (leave seeds in if you want more heat) plus 1 teaspoon adobo sauce

• 1 1/2 tablespoons chili powder

• Large pinch of kosher salt

• Shredded cheese, sour cream, chopped scallions, tortilla chips for topping (optional)

The Recipe

1. Heat the olive oil in a large pot over medium-high heat. Add the sweet potato, onion, and red pepper and cook, stirring every so often, for about 5 minutes or so, until the onion has softened a bit. Add the garlic and cook for a few minutes, stirring.

2. Add in the beans, tomatoes with juices, broth, adobo pepper and sauce, chili powder and salt. Cover the pot and turn the heat to low. Simmer for about 30-40 minutes, until the sweet potato is fork tender. Taste and adjust seasonings if necessary. Serve as is or topped with shredded cheese, sour cream, chopped scallions, tortilla chips or any toppings you prefer.

Enjoy!

Note: Recipe adapted from Two Peas & Their Pod by Maria Lichty. I tinkered with the spices and proportions and have made this with chicken broth too and it’s equally good.