Vegetarian Chili With Sweet Potato

vegetarianchilisweetpotatoThis is a recipe I came up with several years ago when I was on a sweet potato kick.  It’s a colorful sweet and spicy vegetarian chili with unique ingredients and bold flavor.  Not only is this vegetarian chili delicious and healthy, but it’s also low in calories with about 350 calories per serving (recipe yields 6 big servings–or quite a few more small servings).







1 yellow onion, diced

2 medium jalapenos, diced

1 sweet potato, chopped into 1/2 inch pieces

3 carrots, chopped

1 cup frozen corn

1 can kidney beans, rinsed

1 can black beans, rinsed

1 can pinto beans, rinsed

1/2 bunch fresh cilantro, chopped

1 large can diced tomatoes with liquid

1 16 oz can tomato sauce

3 tbsp chili powder

2 tbsp cumin

1 tsp cayenne powder

Put all ingredients in a large pot and cook on medium to medium high until the chili begins to bubble. Reduce to medium low and simmer until onions, sweet potato and carrots are cooked through, about 1 hour. Adjust spice levels to suit your taste. Garnish with fresh cilantro.


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