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
2017-01-22 17:34:20
Serves 4
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
- 1 Large Sweet Potato (about 2 cups chopped)
- 1 Yellow Squash
- 1 1/2 cups Fire Roasted Tomatoes
- 2 cups Vegetable Broth
- 4 cloves Garlic, crushed
- 2 cans (about 4 cups) cups Black Beans
- 1 Red Bell Pepper, chopped
- 1 Red Onion, chopped
- 1 tbsp Chipotle in Adobo Sauce
- 1/2 tbsp Olive Oil
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- 1 Bay Leaf
- Avocado
- Corn Tortillas or Corn Chips, for serving
- Fresh Cilantro for garnish
Instructions
- 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.
- Add Chipotle in Adobo Sauce, Cinnamon, Cumin, Black Beans, Tomatoes, Broth and Bay Leaf, stir to combine.
- Bring to a boil, reduce to a simmer, let cook, covered, for 1 hour, stirring occasionally.
- Chili is done when Sweet Potato is tender, and the chili comes to desired thickness.
- Remove Bay Leaf, serve topped with Avocado, Cilantro, and Tortillas or Corn Chips.
Cucina Cultura http://cucinacultura.com/
