You are here

Member since January 2007

Sweet Potato and Veggie Chili

What you need: 

2 teaspoons olive oil
1 small to medium red onion, chopped
1 teaspoon chili powder
1 1/2 cup vegetable broth
1 10 oz. sweet potato, peeled and cut into 3/4" cubes
1 14 1/2 oz. can stewed tomatoes with juice, break up tomatoes in a bowl with your
1 15 oz. can pinto beans, drained and rinsed
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 medium zucchini, diced
2 tablespoons chopped parsley or cilantro
salt and pepper to taste

What you do: 

This is a very simple and hearty chili. The sweet potato adds a nice sweetness in contrast to the smoky and spicy flavors. You may add more cayenne pepper for a little extra heat!
Heat olive oil in heavy medium sauce-pan over medium-high heat. Add red onion and sauté until golden brown, about 5 minutes. Add the chili powder and stir for about a minute. Add 1 cup of the veggie broth and potato. Cover pan and reduce heat to medium and simmer until potato is almost tender, about 10 minutes.
Add stewed tomatoes with their juices and pinto beans along with the garlic and spices. Add zucchini and the rest of veggie broth (1/2 cup). Season to taste with salt and pepper.
Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in parsley or cilantro at the end.

Preparation Time: 
25 minutes
Cooking Time: 
Recipe Category: 


Be the first to add a comment.


Log in or register to post comments