Sweet Potato Chili
Recipe type: Soup
Prep time: 
Total time: 
Serves: 4 servings
A healthy, hearty chili that uses common ingredients for quick and easy preparation.
  • 2 Large Sweet Potatoes, peeled and chopped to approximately ½ inch pieces
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2½ Cups Vegetable Broth (low sodium)
  • 28 ounce Can Diced Tomatoes
  • 15.5 ounce Can Light Kidney Beans
  • 15.5 ounce Can Black Beans
  • 1 Medium Onion, Chopped
  • ¼ tsp. Cayenne Powder
  • 2 tsp. Chili Powder (more if desired)
  • ¼ tsp. Salt
  • ¼ tsp Pepper
  • Garnish with parsley, avocado and cheddar cheese (non-vegan option).
  1. Pre heat the oven to 400 degrees. Peel and chop sweet potatoes into small pieces and place on a baking pan. Drizzle 1 Tbsp. EVOO onto potatoes. Place in oven for 15-20 minutes. (I suggest baking the sweet potatoes first to speed up the process. If you have time you can throw in the pot with all other ingredients and let simmer for 90 minutes to cook the sweet potatoes.)
  2. While the potatoes cook, in a large pot, add vegetable broth, diced tomatoes, kidney beans, black beans, cayenne powder, salt and pepper. Bring to a boil and then turn down to simmer. In a medium size saucepan add 1 Tbsp. olive oil and chopped onions. Sautee for 10-15 minutes and add to large pot. When potatoes are done baking in the oven, add to the large pot. Stir and let simmer for 10-15 minutes and serve. Add garnish/toppings as desired.
Recipe by The Energetic Foodie at http://energeticfoodie.com/sweet-potato-chili/