Sweet Potato Chili Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
267 kcal
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Course
Dinner
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Cuisine
North American
Sweet Potato Chili Recipe
Description
Sweet Potato Chili Recipe features diced sweet potatoes, carrots, celery, bell peppers, and minced garlic cooked in olive oil, then spiced with chili powder, oregano, cumin, and liquid smoke to enhance the smoky flavor. Crushed tomatoes and vegetable stock create a rich base, sweetened slightly with coconut sugar. After simmering, chickpeas and frozen corn are added to warm through, providing tender chunks and pops of sweetness. The chili is seasoned with salt and pepper to taste and offers both creaminess from the sweet potatoes and robust flavor from the spices and liquid smoke.
The chili’s texture ranges from tender cooked vegetables to the softness of chickpeas, balanced by the sweetness of carrots and corn. It can be served as a filling main dish for vegan or vegetarian diets and pairs well with bread or rice. This one-pot preparation allows for straightforward cooking and cleanup.
Liquid smoke in the recipe adds a smoky nuance similar to barbecued flavors without meat. It can typically be found near barbecue sauces in grocery stores. Adjust the seasoning and chili powder to personal preference if a different heat level is desired.
Ingredients
- 1 tablespoon olive oil
- 1 large onion minced
- 2 medium sweet potato diced
- 2 medium carrot diced
- 2 talks celery diced
- 2 bell pepper diced
- 4 cloves garlic minced
- ¼ cup chili powder
- 2 teaspoons oregano
- 2 teaspoons cumin
- 10 drops liquid smoke see notes
- 28 ounce crushed tomatoes canned
- 3 cups vegetable stock or water
- 2 tablespoons coconut sugar can sub honey or maple syrup
- 2 ounce chickpeas drained and rinsed, canned
- 2 cups corn frozen
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook for 5 minutes. Chop the sweet potatoes, carrots, celery, peppers, and garlic and add them to the pot as you finish cutting them.
- Add the chili powder, oregano, cumin, and liquid smoke and mix well. Pour in the crushed tomatoes and stock. Add the coconut sugar and bring the pot to a boil. Reduce the heat and simmer for 15 minutes.
- Add the chickpeas and corn to the pot and let them warm. Season to taste with salt and pepper.
Notes
- Use liquid smoke to add smoky depth when making vegan chili; it can be found near BBQ sauces in most grocery stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 267kcal | 13% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 898mg | 37% |
| Potassium | 1232mg | 26% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 18858IU | 377% |
| Vitamin C | 73mg | 81% |
| Calcium | 137mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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