Sweet Potato Chili

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

You are going to love this Sweet Potato Chili! It’s chock-full of warming spices, perfectly hearty, has a touch of sweetness from the sweet potato, easy to make, made with minimal, simple ingredients, and bursting with flavor! Ditch the meat, and get ready to be a sweet-potato-chili-convert!

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Ingredients:

  • Two large sweet potatoes (any color/variety)
  • Two red bell peppers, de-stemmed and de-seeded
  • Four large cloves of garlic, minced
  • Two large shallots, minced
  • 36 oz. of jarred/canned diced tomatoes (I used these)
  • 1½ cups of tomato sauce/strained tomatoes (I used these)
  • One 7 oz. jar/can of tomato paste (I used this one)
  • Two tsp. of chili powder
  • 1½ tsp. of ground cumin
  • Half of a tsp. of red pepper flakes (adjust to your heat preference)
  • Salt and black pepper to taste

How to make:

  1. Mince the shallots, then sautee them in a splash of water in a large pot until translucent.
  2. Mince the garlic and dice the red bell peppers, then add them to the shallots and sautee until soft and fully cooked. (Add more water to the pot as needed)
  3. Preheat your oven to 400° Fahrenheit, line a baking sheet with parchment paper, and chop the sweet potatoes into small chunks.
  4. Place the chopped sweet potatoes onto the lined baking sheet, then bake them for about 25 minutes, or until fork-tender.
  5. Add the diced tomatoes, tomato paste, and tomato sauce to the pot, then stir to evenly combine.
  6. Once the sweet potatoes have finished baking, remove them from the oven, add them to the pot, then stir to evenly combine.
  7. Add the chili powder, cumin, red pepper flakes, salt, and pepper to the pot, then stir to evenly combine.
  8. Serve and enjoy!

Love this recipe? You may also enjoy:

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