Sweet, Sour With A Kick – Sweet Potato Vegetarian Chili

by zesty on April 27, 2012 · 2 comments

Vegetables.

Beans.

Tomatoes.

Few things are as comforting as a warm, steaming bowl of chili.  This vegetarian version is packed with so much flavor you will not notice the “missing” meat.  You will notice the familiar rustic flavors, the earthy sweetness of the sweet potatoes and the colorful nutrition they bring to your table.

What makes a good chili for you?  For me it is all about texture and flavor.  This dish will keep you smiling from ear to ear as you bite into the sweet onion, crisp corn, tender sweet potato, you hit the smokey chili powder and touch your tongue on the cinnamon sour cream.

 Ingredients

  •  2 Tbsp. Vegetable Oil
  • 1 Large onion, chopped
  • 1 red bell pepper
  • 8 garlic cloves, thinly sliced
  • 1 Tbsp. Chili powder
  • 1 Tbsp. Dried oregano
  • 2 Cups frozen corn
  • 1 14 oz. Can black beans, rinsed and drained
  • 1 14 oz. Can kidney beans, rinsed and drained
  • 1 28 oz, can tomatoes,  diced
  • 1 Sweet potato, peeled and diced
  • 1/2 Cup Sour cream
  • 1 Tsp. Cinnamon
  • Sprinkle of salt
  • 1 Cup of Cilantro sprigs
  • 2 Green onions, thinly sliced

Method

  1. Heat the oil in a large pan/pot over medium -high heat.  Toss in the onions and green pepper and saute, stirring frequently, until the vegetables begin to brown, 6-8 minutes.
  2. Stir in the garlic, cumin seeds, chili powder, and oregano.  Reduce the heat to medium and cook, stirring, until the spices are very fragrant, about 2 minutes.
  3. Stir in corn, black beans and kidney beans.  Add the juice from the tomatoes and then add the tomatoes as well.
  4. Add the sweet potatoes and bring to a gentle boil.  Reduce the  heat so the liquid is barely simmering.  Simmer, stirring frequently, until the sweet potatoes are tender and the chili begins to thicken, 20-25 minutes.
  5. Meanwhile, stir together the sour cream and cinnamon.  Just before serving, season the chili with salt to taste.
  6. Ladle in serving bowls and top with sour cream, cilantro and fresh green onions.
  7. ENJOY!

Zesty Tip:  Feel free to experiment with different vegetables you have on hand.  This would work really well with parsnip as a substitute for the sweet potato.

A great one pot dish for the family to enjoy or even a dish to whip up on Sunday and eat through out the week for lunches. 

Have a super weekend and a great weekend.  Please let there be SUN.

Take care

zesty

Related Posts Plugin for WordPress, Blogger...
Print Friendly

{ 2 comments… read them below or add one }

1 Kathleen Richardson

Zesty, I have three questions, two about the sweet potato in today’s recipe… does it matter what size sweet potato and did you use a real sweet potato or a yam? Q3. Who is Janetha?
Love this recipe, for myself, and to pass on to my vegetarian daughter.

Reply

2 DrKoob

Can you tell me how I am supposed to bring the mixture to a boil when there is no liquid in it? Did you leave something out? Like water? Or broth? Or liquid. Other than about a quarter cup of juice from the tomatoes, that’s about it.

Reply

Leave a Comment

Previous post:

Next post:

More Recipes