Sweet Potato Chili
Looking out the window it’s more than a little clear Mother Nature has forgotten to take her medication. We’re almost a week in to spring yet there is snow on the ground and more falling from the sky, which isn’t exactly spring in my book. This is the time of year for starting a garden, looking at the Cherry Blossoms, and sorting through the past season’s clothes. Instead I’m pulling out my snow boots and trying to figure out how to navigate my curvy slightly hilly street in order to get to the main roads and work. However I have a secret recipe for days like this: sweet potato chili. My first experience with this vegan delight was at my in-laws the day we told them we were engaged, needless to say just one bite of this winter weather soup warms me up heart and soul. This is a slightly spicier version of that soup, but for a gentler variation just leave out the jalapeno and add chili powders to taste.
1 tbsp vegetable oil
1 tbsp chili powder
1/2 tsp cayenne powder
1/4 tsp cumin seeds
1 red onion, diced
2 cloves garlic, diced
1 jalapeno, diced
2 sweet potatoes
2 1/2 cup kidney beans, presoaked (or 2 14oz cans drained and rinsed)
2 14 oz can tomatoes, chili style
1/2 cup vegetable stock
- Heat the oil in a large dutch oven over medium heat, add the spices and allow to cook for 60 seconds. Add the red onion and garlic and cook for 5-7 minutes, the onion should be translucent and the garlic golden.
- Toss in the jalapeno, cook for one minute while stirring before adding the sweet potatoes. Cook for 5 minutes, allowing the potatoes to get slightly brown, stirring to keep anything from sticking.
- Add the kidney beans along with the tomatoes and vegetable stock. Bring to a boil then cover and simmer for 45 minutes. Season to taste and serve!
I enjoy topping mine with some Greek Yogurt while Joe tends to go for shredded cheese and sour cream – either option is delicious! This dish can also be done in the slow cooker, follow the above directions and after the onion/garlic have cooked just add everything to the slow cooker and cook on low for 7 hrs or high for 2.5 hrs. For those seeking an even hotter chili, switch the jalapeno for a serrano (or habanaro!) pepper.
Note: So Delicious has no idea who I am, I just enjoy their products and more often then not they have awesome coupons on their website!
Second Note: Yes there is a hair on the lens but it wasn’t noticed until the picture was inserted and the last of the chili had been devoured – sorry!!!!