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–+ servings
Sweet Potato Vegetarian Chili
Amy

Sweet Potato Vegetarian Chili

This Sweet Potato Vegetarian Chili is a hearty, flavor-packed dish that’s as nourishing as it is delicious. Perfect for cozy nights or meal prep, it’s ready in just 30 minutes, making it a lifesaver for busy weeknights.
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Servings: 4
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chipped
  • 2 teaspoons chili powder
  • 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping)
  • 1 teaspoon apple cider vinegar
  • 2 14-oz. cans fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1.5 cups cubed sweet potatoes
  • 2 cans beans - black, red, pinto, or a combo
  • 1 cup chopped kale
  • ½ cup corn kernels (frozen is fine)
  • a good squeeze of lime
  • salt, pepper
topping options
  • chopped scallions
  • tortilla strips - toast 10-15 minutes in the oven
  • toasted chiles - toast 1-2 minutes in a 350 oven (or until they curl up)
  • toasted pumpkin seeds
  • diced avocado w/ a squeeze of lime

Method
 

  1. 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).
  2. Add chili powder, ½ the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes.
  3. Stir, then add the broth and the sweet potato cubes and beans. Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
  4. 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.
  5. Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.
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