This high-protein, spicy chili is balanced out by the slight sweetness of roasted sweet potatoes. It is so easy to make and my whole family is obsessed!
Hearty Chili with Sweet Potatoes
Ingredients
- 1 large onion diced
- 1 large red bell pepper diced
- 3 cloves garlic minced or pressed
- 2 sweet potatoes (medium-sized) diced into bite-sized cubes
- 400 g diced tomatoes (1 can, 14oz)
- 400 g red or black beans (1 can, 14oz)
- 800 g tomato sauce (2 cans, 28oz)
- 2 tbs mild chili powder chili powders vary from country to country, see note 1
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp red chili flake or crushed red pepper omit if sensitive to spice
- 1/2 tsp salt
- 1 tbs unsweetened cocoa powder or cacao
- 1/4 cup water only add if necessary-see note 2
- 1 pack seitan (250g/8oz) could sub another can of beans or vegan mince-see note 3
- 140 g corn 1 can, drained (5oz)
- 2 tbs lime juice (juice from one lime)
Instructions
- Preheat oven to 230°C/450°F
- Drizzle a baking sheet with 1tbs of oil and spread the sweet potatoes evenly on the tray. Roast in for 20 minutes until they start to caramelize.
- Heat 2tbs of olive oil in a large pot, add the onion and red pepper and cook on a medium heat until the onion starts to turn translucent. Then add the garlic and cook together for another 30 seconds.
- Add in the diced tomatoes, tomato sauce, beans, spices, salt, and unsweetened cocoa powder. Cover and allow to cook together for about 10-15 minutes or until the sweet potatoes are finished roasting.
- Once the sweet potatoes are finished roasting, add them to the chili along with the seitan and corn. Allow to cook together for another 10 minutes.
- Remove from the heat and add the lime juice. Serve with warm crusty bread or tortilla chips!
- This chili stays good in the fridge for 4 days and freezes well for longer storage. The sweet potatoes may be softer after freezing but the taste will be just as delicious!
Notes
Note 1-In the US, mild chili powder is very common and easy to find. I usually use the McCormicks Brand. In europe, chili powder tends to be much for spicy so be careful with how much you add if using a spicier version. Start with 1/2 tsp and add more as needed.
Note 2-If the chili seems too thick after cooking together, add 1/4-1 cup of water to reach your desired consistency. Only add it if you think it needs it!
Note 3-I only recommend adding seitan if the kind you are using is tender. There are many versions out there that are very tough. In Spain I like the Gerblé or Vegetalia brands. If you don´t have access to good seitan, try this recipe with a good vegan mince or another can of beans.