Sweet Potato Chili Recipe
You will not miss the meat in this chili. The sweet potato gives this chili some sweetness while also giving it enough substance to keep you full. A big pot of chili or soup is a great way to use up extra veggies and clean out your fridge. This recipe is a great and usually made in some version weekly in my house. You will have leftovers for lunches or another dinner for the week. This recipe also freezes really well for future use.
Sweet Potato Chili Ingredients
2 sweet potatoes peeled and chopped
1 medium onion chopped
1 large bell pepper chopped
1 zucchini cut into triangles
2 cloves garlic minced
1 15.5oz can cannellini beans drained and rinsed*
1 15.5oz can kidney beans drained and rinsed*
1 15.5oz can black beans drained and rinsed*
1 28oz diced tomatoes
4 cups vegetable stock
1 tablespoon chili powder
1 tablespoon oregano
1 tablespoon thyme
salt and peppe
1 bunch chopped kale
Heat a large pot with 2 tablespoons coconut oil. Add in onion and garlic cook until soft. Add in sweet potato cook until soft. Add in zucchini and bell pepper. Add in spices and let cook for a few minutes until fragrant. Add in drained beans cook for 3 minutes. Add in tomatoes and stock. Bring to a boil. Cover and simmer stirring occasionally until slightly thickened. Add in kale and cook until wilted. Serve.
* don’t have these on hand use whatever you have or whatever your family prefers.