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Hearty Chili with Sweet Potatoes

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes

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.