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.
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
Instructions
- 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, ½ 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 sweet potato cubes and beans. Simmer on low heat until the sweet potatoes 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.
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