This is a simple chili stew with a twist by adding sweet potatoes. Healthier and just as easy as white potatoes!
No secret to this one, just a great healthy and hearty meal. Chili is such an easy go to for any night of the week. Set all the ingredients in the pot/oven and let the heat do the work. All in all, this recipe takes about an hour, but is not labor intensive.
Sweet Potato Chili Recipe
2 Large Sweet Potatoes, peeled and chopped
2 Tbsp. EVOO
2.5 Cups Vegetable Broth
28 oz Can Diced Tomatoes
15.5 oz Can Light Kidney Beans
15.5 oz Can Black Beans
1 Medium Onion, chopped
¼ tsp. Cayenne Powder
2 teaspoons Chili Powder
¼ tsp. Salt
¼ tsp. Pepper
Sour Cream and or Cheddar Cheese to taste
Serving Size: 4 people
Pre heat the oven to 400 degrees. Peel and chop sweet potatoes into small pieces and place on a baking pan. Drizzle 1 Tbsp. EVOO onto potatoes. Place in oven for 20 minutes. (I suggest baking the sweet potatoes first to speed up the process. If you have time you can throw in the pot with all other ingredients and let simmer for 90 minutes to cook the sweet potatoes.)
While the potatoes cook, in a large pot, add vegetable broth, diced tomatoes, kidney beans, black beans, cayenne powder, salt and pepper. Bring to a boil and then turn down to simmer. In a medium size saucepan add 1 Tbsp. EVOO and chopped onions. Sautee for 10-15 minutes and add to large pot. When potatoes are done baking in the oven, add to the large pot. Stir and let simmer for 10-15 minutes and serve. You may top with sour cream or cheddar cheese, as desired.