thepioneerwoman5.0
Sweet Potato Chili
This vegetarian sweet potato chili recipe has all the sweet, smoky, complex flavors you crave in a chili. Top bowls with sour cream, cheese, and avocado.
👥 3 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
1
In a large Dutch oven, heat the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, until lightly golden, 5 to ⏱️ 7 minutes. Add the onion, bell pepper, and poblano to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about ⏱️ 10 minutes. Stir in the garlic, cocoa powder, chili powder, cumin, salt, oregano, and pepper. Cook, stirring, for ⏱️ 30 seconds.
large sweet potatoes, peeled and cut into 1/2-inch pieces2garlic, finely chopped4 cloves
2
Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld and the potatoes are tender, about ⏱️ 20 minutes.
black beans, drained and rinsed2 (15-oz.) canspinto beans, drained and rinsed1 (15-oz.) can
3
Mix the masa harina with the warm water and stir it into the pot. Simmer for ⏱️ 15 minutes more.
4
Stir in the cilantro and lime juice. Add more salt and pepper to taste.
5
To serve, top each bowl of chili with sour cream, cheese, green onion, avocado, and more cilantro. Serve with lime wedges and tortilla chips.
Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, to serve
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