I crave chili in the fall, but I wanted a break from meat. Enter… this super-satisfying vegetarian chili. It’s nice and spicy, with the chipotle peppers adding a bit of smoke to the heat. The two types of beans add complexity, and the bell peppers brighten it up. But it’s the garnish that really makes this dish. If you’re like me, you’ll go a little crazy and add about five different toppings!
Sweet Potato Chipotle Chili
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 bell peppers, chopped
- 2 cloves garlic, minced
- 2 sweet potatoes, peeled and cut into ½-inch pieces
- 2 14.5-oz cans diced tomatoes
- 1 can black beans
- 1 can kidney beans
- 2 chipotle peppers in adobo sauce
- 1 4-oz can green chiles
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 2 cups vegetable broth
- Fresh jalapeno, avocado, green onions, sour cream, cheese… choose your own adventure!
- Heat oil in large stock pot over medium heat. Add onions and bell peppers; cook for 5 minutes or until onions and peppers start to soften, stirring occasionally. Add garlic; cook for one minute.
- Add sweet potatoes and cook for about 8 minutes, still stirring occasionally. Add remaining ingredients and bring to a boil. Reduce to medium-low and simmer until chili reaches desired consistency, about 20 minutes.
- Ladle into bowl, garnish and serve.