I made this chili Saturday evening and it was super yummy. It had a unique flavor that mixes up the "usual" chili taste and it was delicious. Instead of unsweetened cocoa powder I used raw cacao nibs, an excellent source of antioxidants and dietary fiber, by blending them in a coffee grinder. Enjoy!
Vegetarian Sweet Potato Chili
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
- 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- ground sea salt and black pepper
- 1 28-ounce can diced tomatoes, including the liquid
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can vegetable broth
- garnish with sour cream, green onions, fresh cilantro or whatever you like
Instructions: In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
Adapted from Real Simple
