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 Start to Finish: 1 hr 15 min
Active Time: 25 minutes
2 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 white onion, diced
sea salt, fine grain
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika, smoked or standard both work
26-28 oz canned or boxed tomatoes, I like a mixture of crushed & diced
26-28oz canned or boxed beans, drained & rinsed, I like a mixture of black and kidney beans
1 large sweet potato, peeled & diced
In a large pot, heat olive oil over medium heat. Add green bell pepper, poblanos, onion and 1 teaspoon salt to pot. Sauté for 6-8 minutes. Add garlic cloves. Sauté for 2 minutes. Add spices & sauté an additional 1-2 minutes, being careful to not let spices burn.
Add tomatoes, beans, sweet potato, 1 teaspoon salt & enough water or vegetable stock to cover (1-2 cups). Bring to a boil, reduce to simmer. Simmer for 45-60 minutes, stirring occasionally, until a thick chili consistency is reached. Season with additional salt to taste.
* you can use any combination of poblanos and bell peppers, aim for about 2 cups diced peppers