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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: 

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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?

Yep I used the kind that has chili powder/cumin mixture. :)

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