Sweet Potato & Poblano Chili (vegan | gluten-free)

I’ve been making this chili for years now. It started as a chili for a client following the paleo diet, using grass-fed beef instead of beans. It then morphed into a bean chili for one of my vegetarian clients, who immediately fell in love. Because I limit animal products, I prefer the bean version so it’s the one I’m sharing with you today!

It’s a pretty simple chili recipe, but the addition of sweet potato adds a subtle sweetness that I love and takes this chili to the next level. Full of protein, fiber and plant-goodness, this chili is the definition of healthy eating. It’s great for entertaining too. Make a double batch and serve it at a party with lots of topping options. Guacamole, shredded cheese, creamy cabbage slaw, crispy tortilla strips, greek yogurt & pickled red onions are just some of my faves. This chili is also great for entertaining because it’s vegan and gluten-free before adding the toppings, so everyone on your invite list can enjoy it.

Sweet Potato & Poblano Chili
Serves: 5-6

Ingredients

3 tablespoons olive oil
1 green bell pepper, ribs & seeds removed, diced*
2 poblano peppers, ribs & seeds removed, diced
1 jalapeño pepper, minced, remove ribs & seeds for mild heat level
1 large (or 2 smaller) yellow or white onion, diced
sea salt, fine grain
3-4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons paprika, smoked or standard both work
1 teaspoon ground cumin
1 teaspoon dried oregano
28 oz canned or boxed tomatoes (crushed, diced or mixed)
3 15-oz cans beans, drained, I like a mixture of black, pinto and/or kidney*
2 sweet potatoes, diced (peeling optional)
3+ cups vegetable stock (or water)
1-2 teaspoons balsamic vinegar

To Make

In a large pot, heat olive oil over medium heat. Add peppers, onion and 1 teaspoon salt to pot. Sauté for 6-7 minutes. Add garlic cloves and spices, sauté for 2-3 minutes, being careful not to burn spices or garlic (add a splash or water if the pan gets too dry).

Add tomatoes, beans, diced sweet potato, 2 teaspoons salt, enough water or vegetable stock to cover (3 cups) and vinegar. Bring to a boil, reduce to simmer. Simmer, partially covered, for 45-60 minutes, stirring occasionally, until a thick chili consistency is reached. Add more water and stock if needed during simmering. Season with additional salt to taste.

Notes

* you can use any combination of poblanos and bell peppers, aim for about 2 cups diced peppers
* if using dry beans, cook 2 cups dry beans for a total of 4-5 cups cooked beans (I like to slightly undercook the beans so they absorb more of the soup)