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Sweet Potato Chipotle Chili

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Root vegetables are the crown jewels of the winter season. They’re rich in nutrients, hearty and filling, and of course, delicious! This chili recipe was inspired by a fortuitous overabundance of sweet potatoes in our pantry. While not usually an ingredient included in many meat-based chilis, it occurred to us that they might provide a meaty heft to thicken up our attempts at vegan chili. Right we were! 




Sweet Potato Chipotle Chili
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1 Large Sweet Potato (about 2 cups chopped)
  2. 1 Yellow Squash
  3. 1 1/2 cups Fire Roasted Tomatoes
  4. 2 cups Vegetable Broth
  5. 4 cloves Garlic, crushed
  6. 2 cans (about 4 cups) cups Black Beans
  7. 1 Red Bell Pepper, chopped
  8. 1 Red Onion, chopped
  9. 1 tbsp Chipotle in Adobo Sauce
  10. 1/2 tbsp Olive Oil
  11. 1 tsp Cumin
  12. 1/2 tsp Cinnamon
  13. 1 Bay Leaf
  14. Avocado
  15. Corn Tortillas or Corn Chips, for serving
  16. Fresh Cilantro for garnish
Instructions
  1. In a large pot, over medium heat, warm Olive Oil. Add Onion, Garlic, Bell Pepper, Sweet Potato and Yellow Squash, sauté, stirring occasionally until the onions are translucent, 4-5 minutes.
  2. Add Chipotle in Adobo Sauce, Cinnamon, Cumin, Black Beans, Tomatoes, Broth and Bay Leaf, stir to combine.
  3. Bring to a boil, reduce to a simmer, let cook, covered, for 1 hour, stirring occasionally.
  4. Chili is done when Sweet Potato is tender, and the chili comes to desired thickness.
  5. Remove Bay Leaf, serve topped with Avocado, Cilantro, and Tortillas or Corn Chips.
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