Sweet Potato Chili

Another sweet potato recipe? Yes! I can't resist. Sweet potatoes are super nutritious and really easy to cook with. Especially if you're like me and leave the skin on- there's tons of fiber and nutrients in there, plus no peeling! And not to mention they are delicious.

original recipe via thecozyapron.com

I love chili. It's a crowd-pleaser, and even as a vegetarian dish it can still make the meat-eaters in your life happy. Adding sweet potato gives it an interesting and tasty twist.

Grocery list items:
2 sweet potatoes
1 red bell pepper
1 large can tomatoes (crushed or diced)
tomato paste
TVP (textured vegetable protein)
Canned beans
cilantro
cheddar
scallions

If you've never had TVP before, I highly recommend. It's basically dry soy crumbles, which means they can be stored a long time (I love to buy bulk) and they are less expensive than other meat substitutes. They absorb the flavor of whatever you are cooking, which I know sounds like a cop-out, but is actually a good thing with chili. Plus it looks sort of like meat, is high in protein, and helps bulk up a dish.

Sweet Potato Chili
1 tbsp olive oil
1 onion, diced
2-3 cloves garlic, sliced
1 red pepper, diced
2 tsp cumin
1 tsp paprika
1 tbsp dried oregano
1/2 tsp cayenne
salt+ pepper
1 cup TVP
2 tbsp tomato paste
1 large can tomatoes
2 sweet potatoes, scrubbed and diced, skin on
2 cups water
1 veggie boullion cube
1 large can beans (or 2 small) - can be any type
1 handful fresh cilantro, chopped
1 cup cheddar cheese, shredded
1-2 scallions, chopped

Once you have all your veggies chopped, you can jump right in! You could make this in a pot, but it works great in a large, deep pan.

Start by sautéing your onions, bell pepper, and garlic together in the olive oil.

 Add the spices and TVP, and stir well to coat. Then add the tomato paste, stirring to incorporate.

Now add your canned tomatoes and sweet potatoes, and your water and vegetable bouillon. Use more or less water if you need to. 

Stir it, then add the beans carefully. Cover and cook for 20-30 minutes.

In the meantime, get your toppings ready! Scallions, cilantro, and cheddar add sharpness, but I also love to add avocado. You could add sour cream or Greek yogurt too. 

Stir in one half of your shredded cheddar. 

You're ready to serve! Put some toppings on there and enjoy!

I really enjoyed making and eating this dish. Do you have any old stand-by chili recipes?

Sweet Potato Chili

1 tbsp olive oil

1 onion, diced
2-3 cloves garlic, sliced
1 red pepper, diced
2 tsp cumin
1 tsp paprika
1 tbsp dried oregano
1/2 tsp cayenne
salt+ pepper
1 cup TVP
2 tbsp tomato paste
1 large can tomatoes
2 sweet potatoes, scrubbed and diced, skin on
2 cups water
1 veggie boullion cube
1 large can beans (or 2 small) - can be any type
1 handful fresh cilantro, chopped
1 cup cheddar cheese, shredded
1-2 scallions, chopped
1/2 avocado, chopped
Directions:
1. Sauté onions, bell peppers, and garlic in olive oil for a few minutes.
2. Add spices and TVP, and stir to coat.

3. Add tomato paste, and stir to incorporate.

4. Add canned tomato, sweet potatoes, water, and vegetable bouillon.  

5. Add beans, stir, and cover pan.

6. Cook for 20-30 minutes, or until potatoes are soft. 

7. Stir in half the cheddar cheese. 

8. Serve topped with some cheese, scallions, and cilantro, and any other desired toppings.