Sweet Potato Chili

It’s officially fall, my favorite season! I love this time of year for so many reasons: Dressing in layers, less humidity, crisp mornings, cooler evenings, changing colors and soup season!

I go straight into soup-making mode in September and make them for several months. I’m talking everything from soups, stews, curries and chilis. My favorite ones are simple, flavorful and quick as I tend to have everything already on hand in my kitchen.

I made this Sweet Potato Chili recently for a class I taught on “How to Lose Weight Eating Plant-Based,” and it was a hit!

This dish features my newest spice Mmm Moroccan which has a perfect blend of cumin, coriander, chili powder, paprika and other spices, or keep it simple and use one of my favorite chili powders instead.

Serve Sweet Potato Chili with my vegan cornbread and a homemade cashew cream (recipes to come) for a filling and satisfying whole foods, plant-based meal that’s good for your body and soul.

NOTE: If you use the Mmm Moroccan seasoning, skip the chili powder, cumin and paprika.

Makes 6-8 servings

Sweet Potato Chili

INGREDIENTS

1 large onion, diced

4 garlic cloves, minced

2 Tbsp Mmm Moroccan or my fave chili powder

2 teaspoons ground cumin

2 teaspoons smoked paprika

1/4-1/2 teaspoon salt

2 cups water

1 large sweet potato, peeled and diced

1 15-oz can red kidney beans, rinsed and drained

1 15-oz can black beans, rinsed and drained

1 28-oz can fire roasted tomatoes

4 teaspoons lime juice

1/2 cup chopped fresh cilantro

Sweet Potato Chili

INSTRUCTIONS

1. Heat a large pot or Dutch oven over medium high heat.

2. Add onion and cook, stirring often, until the onion begins to soften, about 4 minutes. Add a little water to deglaze the pan if onion starts to stick.

3. Add garlic, chili powder, cumin, paprika and salt and cook, stirring constantly, for 30 seconds.

4. Add water and sweet potatoes and bring to a simmer. Cover, and reduce heat to maintain a gentle simmer and cook until the sweet potatoes are tender, 10 to 12 minutes.

5. Add the beans, tomatoes and lime juice. Simmer until slightly reduced, about 5 minutes.

6. Remove from heat and stir in cilantro.

7. Serve and garnish with cashew cream and vegan cornbread, if desired.

RECOMMENDED PRODUCTS (affiliate links)

McCormick dark chili powder

Made this Sweet Potato Chili recipe?

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