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Sweet Potato and Veggie Chili

What you need: 

2 teaspoons olive oil
1 small to medium red onion, chopped
1 teaspoon chili powder
1 1/2 cup vegetable broth
1 10 oz. sweet potato, peeled and cut into 3/4" cubes
1 14 1/2 oz. can stewed tomatoes with juice, break up tomatoes in a bowl with your
fingers
1 15 oz. can pinto beans, drained and rinsed
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 medium zucchini, diced
2 tablespoons chopped parsley or cilantro
salt and pepper to taste

What you do: 

This is a very simple and hearty chili. The sweet potato adds a nice sweetness in contrast to the smoky and spicy flavors. You may add more cayenne pepper for a little extra heat!
Heat olive oil in heavy medium sauce-pan over medium-high heat. Add red onion and sauté until golden brown, about 5 minutes. Add the chili powder and stir for about a minute. Add 1 cup of the veggie broth and potato. Cover pan and reduce heat to medium and simmer until potato is almost tender, about 10 minutes.
Add stewed tomatoes with their juices and pinto beans along with the garlic and spices. Add zucchini and the rest of veggie broth (1/2 cup). Season to taste with salt and pepper.
Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in parsley or cilantro at the end.

Preparation Time: 
25 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

We've made this a few times, and love it.  It's easy, and I'm a big fan of the sweet/spicy combo.  We like to use Muir Glen's Fire-Roasted Tomatoes (I just use the diced usually) to add a bit of a smoky taste.

I do have a question, though.  For the "chili powder," are we supposed to use plain chili pepper powder, or the sort that is a mix of chili powder, cumin, etc?  I've been assuming that it's the latter, since that much chili powder (at least the sort I have, from the Indian grocery) would make it SO hot.  Is this right?

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Wow!  What a terrific recipe!  I brought some to school as my lunch, and half of the faculty eating with me ended  up sampling some because it smelled so good.  They didn't leave enough for me, and I had to buy my lunch.

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I froze half a recipe of this and left it in the freezer for 2 months. Thawed it out for lunch today and it was soooo good! The sweet potatoes don't go "funny" like white potatoes do when you freeze them, they stay smooth and nice. Definitely a keeper!

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I made this a couple weeks ago and my roommate and omni bf loved it!

i just made it again to take to a Vegan potluck. I added corn, carrots, bell pepper and extra sweet potatoes!

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Kmouse, this is fantastic! I used black beans (well you know I would have to!  ;)) and added a tablespoon of bitter cocoa powder because my broth wasn't up to much. WHAT a delicious chilli! I never would have thought of sweet potatoes!

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I love this recipe, delish and simple!  I like the sweet/spicy combo.  I'm going to have this for lunch tomorrow, bet it's even better then!  I didn't change a thing.  It's perfect the way it is.  Thanks!

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This is my new favorite recipe!  I made this last night and it was awesome.  The only thing I did differently was to omit the cayenne pepper and replace it with half of a fresh minced scotch bonnet pepper.  I would only recommend this for those who like it really hot!  The fruitiness of the scotch bonnet complements the sweet potatoes nicely.

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I made this tonight and it was realllly good. The sweet potato added a tasty twist to the traditional flavor of chili.  I will be making this again  :)

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This sounds incredibly good and the picture made me want some now, and it is only 6:30am!
Thanks for the warning about the cayenne pepper as I don't handle hot well.  Will definitely try it and report back once I do.  I am renovating my kitchen so the only ingredients I have on hand are the olive oil, salt and pepper.  ;D  Guess I better go shopping.

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I just realized 1/4 tsp. of cayenne may be too hot for some. Use as little or as much as you can handle!! Enjoy!

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