This is my entry for Holler and Lisa's new food blog event, No Croutons Required. The theme this month is vegetarian soups - though I'm not sure if chili would be considered a soup? This is more stew-ish anyway so let's call it a very chunky and delicious soup!
I'm not usually a fan of chili, probably due to all the ground meat (or in my case it would be fake ground round/meat). But as I said, this isn't your regular chili. I'm kind of obsessed with sweet potatoes - or maybe not obsessed but if anything has sweet potatoes in it, I want to eat it. So the fact that this "chili" is full of sweet potatoes definitely helps, and combined with the onions makes it slightly sweet. I cut back on how spicy it was so feel free to add cayenne, extra chili powder or some jalapeno peppers to this.
This chili is simple, very easy to make, filling, healthy and yummy! What more can you ask for? It was a great discovery for me for something quick and healthy to make on a weeknight.
If this sounds good, you might also like:
Sweet Potato Black Bean Salsa
Sweet Potato Badi
Balkan Roasted Vegetable Salad
Sweet Potato and Black Bean Chili
Adapted from The Clueless Vegetarian
Serves 3-4 as a meal.
1 tbsp vegetable oil
2 medium onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peeled and cubed
1 28-oz (796mL) cans diced tomatoes
2 19-oz (540mL) cans black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano
Heat the oil in a large saucepan* or Dutch oven. Add the onions and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder and the cumin and cook for another minute or so. Add the vgetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.
Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes.
*Go for the Dutch oven if you can, unless your saucepan is really very large.