I’ve been making variations of vegetarian chili for as long as I can remember. Well, today, I’m sharing my latest version.
I have to say it’s probably my most favorite version yet. Why? The roasted sweet potatoes that are added to the chili give the dish its WOW factor! I love the color, texture and layers of flavor of this wonderful dish! A shout out of thanks to Jamie Oliver for being the inspiration for this recipe!
An added bonus of this recipe is that the leftovers are even better! And, I made burritos with some of the filling for another meal! They were fabulous!
From our home to yours, enjoy!
Vegetarian Sweet Potato Chili
Serves: 6-8
Ingredients:
1 lb jewel sweet potatoes, scrubbed, skin on, roughly chopped
1 teaspoon cayenne pepper, plus extra for roasting potatoes
1 teaspoon ground cumin, plus extra for roasting potatoes
1 teaspoon ground cinnamon, plus extra for roasting potatoes
Sea salt
Fresh ground black pepper
2 tablespoons extra virgin olive oil, plus extra for roasting potatoes
1 medium yellow onion, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
4 cloves garlic, diced
1 medium jalapeno pepper, seeded and diced
1 bunch cilantro, stalks chopped, leaves set aside
2 14-oz cans pinto beans, drained and rinsed
2 14-oz cans diced tomatoes in their own juice
1 cup water
Loving Preparation:
Preheat oven to 400 degrees
Place roughly chopped sweet potatoes in a large bowl.
Sprinkle potatoes with a bit of cayenne pepper, cumin and cinnamon, sea salt and fresh ground black pepper.
Drizzle potatoes with extra virgin olive oil, and toss to coat.
Place potatoes on a parchment covered large baking tray.
Roast for 30-40-minutes, or until golden brown and tender.
Whilst the potatoes are roasting…
Heat 2 tablespoons of olive oil in a large pan over a medium-high heat, add the onion, yellow and orange peppers, and garlic, and cook for 5-minutes or until tender.
Add the cilantro stalks, jalapeno pepper and spices. Cook for another 5 minutes.
Add the beans, tomatoes and water. Stir well.
Bring to a boil, partially cover, and low simmer for about 30-minutes.
Keep an eye on this and add more water as desired.
It should be thick but not sticking to the pan.
Stir in the roasted potatoes and about half of the cilantro leaves.
Heat through and serve!
This chili is fabulous served with yogurt, cilantro leaves, avocado slices and rice or tortilla chips.
Serve with your favorite salad and enjoy!
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