You haven’t lived until you’ve tried some sweet potato chili. The subtle sweetness of the potatoes is the perfect balance to the array of vibrant spices that go into this chili. Then the roasted heat from the poblano hits your palate and you wonder, “Where has this been all my life?” Well, it’s here now and here to stay. Enjoy!
- Prep Time:30m
- Cook Time:2h
- Total Time:2h 30m
- Serves: 4 people
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 3 medium sweet potatoes – peeled and diced into 1/2 inch cubes
- Olive oil
- Salt and pepper
- 1 poblano chili pepper – roasted
- 1 tbsp. olive oil
- 1 red onion – peeled and chopped
- 1 medium carrot – peeled and finely chopped
- 3 ribs of celery, 1 with leaves on – diced
- 1 orange bell pepper – seeded and chopped
- 1 bay leaf
- 1 tbsp. cumin
- 1 tsp. chili powder – add slowly to taste
- 1 tsp. paprika
- 1/2 c vegetable stock
- 2 cans of organic kidney beans – dreained and rinsed
- 3 cloves of garlic – minced
- 2 medium tomatoes – diced
- 4 c boiling water
- 1 1/2 tsp. ground sea salt
- Pepper to taste
- 1/4 c corn meal mixed with 1/2 cup of cold water
- 1/2 c cilantro leaves
Instructions
- Preheat oven to 385°
- For the sweet potatoes:
- Put the potatoes on a baking sheet and drizzle with olive oil and salt and pepper. Toss to coat and roast for ten minutes. Turn the potatoes and roast for ten more minutes. Turn the potatoes and roast for five to ten more minutes or until the potatoes are golden and firm. They shouldn’t be hard and crunchy just firm.
- Remove from the oven and set aside.
- In a large stock pot heat the tablespoon of olive oil on medium heat. When the oil is hot add the onion, stir to coat in the oil and cook for two minutes. Add the carrots, stir to combine and cook for two minutes. Add the celery, stir to combine and cook for four minutes. Add bell pepper, stir to combine and cook for four minutes.
- Add the bay leaf, cumin, chili powder, and paprika, and stir to coat vegetables. This will release the flavors in the spices. Deglaze the pan with the vegetable stock then add just enough hot water to cover the vegetables. Bring to a boil.
- Scrape the blistered skin off of the poblano pepper and seed it. Dice and test the pepper to see how hot it is. Add according to your taste.
- Add the beans and cover with more water. Don’t fill the pan, you just want enough water to cover the vegetables and beans. Bring to a boil and then reduce the heat to a gentle simmer.
- Add the garlic and the tomatoes and simmer for one and a half hours. Add more water if needed, but just to cover.
- Add the corn meal and water mixture and cook for fifteen minutes or until the chili thickens.
- Add the sea salt, black pepper to taste, and the sweet potatoes. Cook for ten minutes.
- Add the cilantro, stir well, and serve.
