Sweet Potato Chili Recipe

Name: Sweet Potato Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Large Yellow Onion, Diced; 4 whole Carrots, Peeled And Diced; 2 whole Large Sweet Potatoes, Peeled And Diced; 1 teaspoon Salt; 1 teaspoon Freshly Ground Peppper; 3 cloves Garlic, Finely Minced; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1 can Garbanzo Beans, Drained And Rinsed; 1 can (15 Oz. Size) Kidney Beans, Drained And Rinsed; 1 can (15 Oz. Size) Pinto Beans, Drained And Rinsed; 1 can (15 Oz. Size) Corn, Drained; 2 cans Green Chilies, Juice Included, 4 Ounce Cans; 1 can (15 Oz. Size) Tomato Puree; 1 can Tomato Paste, 6-ounce Can; 1 can (26 Oz. Size) Diced Tomatoes; 1 cup Water; 2 Tablespoons Chili Powder; 1-1/2 teaspoon Cayenne Pepper; 2 teaspoons Ground Cumin; 1 teaspoon Coriander; 2 cups Israeli Couscous (cooked Per Manufacturer's Instructions); 1 cup Sharp Cheddar Cheeses, Shredded; 1 cup Tortilla Chips, Crushed; 1 whole Avocado, Peeled, Pitted, And Diced; 1/2 cups Sour Cream

Servings: persons

2 Tablespoons Olive Oil
1 whole Large Yellow Onion, Diced
4 whole Carrots, Peeled And Diced
2 whole Large Sweet Potatoes, Peeled And Diced
1 teaspoon Salt
1 teaspoon Freshly Ground Peppper
3 cloves Garlic, Finely Minced
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1 can Garbanzo Beans, Drained And Rinsed
1 can (15 Oz. Size) Kidney Beans, Drained And Rinsed
1 can (15 Oz. Size) Pinto Beans, Drained And Rinsed
1 can (15 Oz. Size) Corn, Drained
2 cans Green Chilies, Juice Included, 4 Ounce Cans
1 can (15 Oz. Size) Tomato Puree
1 can Tomato Paste, 6-ounce Can
1 can (26 Oz. Size) Diced Tomatoes
1 cup Water
2 Tablespoons Chili Powder
1-1/2 teaspoon Cayenne Pepper
2 teaspoons Ground Cumin
1 teaspoon Coriander
2 cups Israeli Couscous (cooked Per Manufacturer's Instructions)
1 cup Sharp Cheddar Cheeses, Shredded
1 cup Tortilla Chips, Crushed
1 whole Avocado, Peeled, Pitted, And Diced
1/2 cups Sour Cream

1
In a large Dutch oven (at least 5 quarts), heat your olive oil over medium heat. Add the onion, carrots and sweet potatoes. Season with salt and pepper and cook until onions are translucent and carrots and sweet potatoes begin to soften, about 15 minutes. Add the garlic and cook for 2 minutes more.
2
Reduce the heat to medium low, and add all of your beans, corn, green chilies, tomato paste, tomato puree and diced tomatoes. Mix to combine. At this point you can add water if you find the chili to be too thick for you taste (the choice is yours). Add the chili powder, cayenne, cumin, coriander and a dash more salt and pepper to taste. Stir to combine.
3
With the heat setting still set a medium low, cover the pot and let simmer for about 2 hours, stirring occasionally, until all of the flavors have melded together.
4
Meanwhile prepare your couscous per manufacturer's instructions.
5
Serve by layering about a cup of the chili over top of the couscous. Garnish with cheese, avocado, tortilla chips and/or sour cream. Serve corn bread and enjoy!

1005

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Large Yellow Onion, Diced, 4 whole Carrots, Peeled And Diced, 2 whole Large Sweet Potatoes, Peeled And Diced, and more.

Yes, Sweet Potato Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Chili

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