Sweet Potato Chili

Chili and cornbread are a staple for me and many others in the fall and winter. There is something about a having a pot of chili on the stove that brings so much comfort this time of year. I love getting creative with mine and wanted to try a vegetarian chili. Sweet potatoes are the shining star in this version. Top with a dollop of sour cream and serve with your favorite cornbread for a simple and delicious meal.

Ingredients

1 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

4 cloves garlic, minced

1 large sweet potato, peeled and chopped into ½ inch pieces

3 tablespoons chili powder

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon salt

pinch of cayenne pepper

28 oz can crushed tomatoes

2 cups vegetable broth

1 can black beans, drained and rinsed

1 can pinto or cannellini beans, drained and rinsed

1 can kidney beans, drained and rinsed

Directions

In a large Dutch oven over medium high heat, heat the olive oil. Add the onion, bell pepper, garlic, and sweet potatoes. Stir to combine and cook until the onions are translucent, 5-7 minutes.

Stir in the chili powder, cumin, oregano, salt, and cayenne. Add in the crushed tomatoes, vegetable broth, and beans. Bring to a boil. Reduce heat to low and let simmer for 45 minutes. The sweet potatoes should be soft and the chili should be thickened.

Ladle into bowls. Serve with a dollop of sour cream if desired.

Serves 4-6