Inspired by a recipe in Basic Vegetarian Cooking by Evelyn Raab, this Vegetarian Sweet Potato Chili is perfect if you’re looking for a healthier (and cheaper), alternative to chili made with meat.
I enjoy making meatless meals now and then, and I always want to make sure they are healthy. Sweet potatoes are an excellent source of Vitamin A and Vitamin B6. They also offer several other health benefits.
I didn’t miss having meat in this chili at all, and when it’s topped with some grated cheese, you almost forget you are eating a vegetarian dish.
Vegetarian Sweet Potato Chili
Ingredients
Makes 6 Servings
2 tbsp Olive Oil
2 medium Onions, chopped
2 tbsp chili powder
1 tsp ground cumin
1-2 cups vegetable broth
2 Medium Sweet Potatoes, peeled and cubed
1 28 oz/796 mL can of diced tomatoes
2 19 oz/540 mL cans kidney beans, drained and rinsed (you can use whichever beans you prefer)
Pinch of Salt
Optional: Dried Oregano, Cayenne, and fresh cilantro (chopped) amounts to your liking
Instructions
In a large dutch oven or heavy-based saucepan, heat the oil. Add the onions and cook over medium heat, stirring occasionally, until soft. Add the chili powder and cumin; cook for another minute. Add the vegetable broth and sweet potatoes. Reduce the heat to low, cover, and cook for 10-15 minutes until potatoes are almost tender.
Add the tomatoes and all the juice from the can, the beans, and salt. Add the oregano, and cayenne if desired. Raise the heat back to medium, and allow the chili to boil for another 20 minutes or until the sweet potatoes are fully tender. Stir in the chopped cilantro, serve, and garnish with some grated cheese for extra flavor.
Serve by itself, or over rice or bread.
Did you know…
If you have sweet potatoes that you didn’t get to use in time, and they have begun to sprout, you can turn them into vine-like plants?
Simply poke three toothpicks around the waistline of the sweet potato, and suspend it vertically in a jar of water. It will take some time, but it will eventually sprout (granted they haven’t been sprayed with any chemicals). It will go from sprout to a longer stem, and then it turns into a nice plant. Transfer it to a pot filled with potting soil once it has plenty of roots and a few leaves.
This is another reason why I love this cookbook. It’s full of neat little tips and useful information. I am unable to find it online at the moment, but Evelyn Raab has a few other cookbooks that I will need to try soon too!
