2-Bean Sweet Potato Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T canola oil1 large onion, chopped, about 1 cup1 jalapeno, chopped (optional) 1 large (about 6 ounces) sweet potato, peeled if desired and chopped 2 T ground cumin 1 T chili flakes 2 T dark chili powder 1 T hot or smoked paprika1 t dried oregano2 T tomato paste, no salt added 1 (14.5-ounce) can kidney beans, drained and rinsed1 (14.5-ounce) can pinto beans, drained and rinsed 2 (14.5-ounce) cans petite diced tomatoes, no salt added 2 cups reduced-sodium vegetable broth1 t Marmite or Vegemite juice of one lemon, about 3 tablespoonssalt and pepper to taste Note: Vegemite and Marmite are yeast extracts from Australia and the UK, respectively, that add an incredibly deep, rich flavor to any dish. They taste like a cross between miso and soy sauce, only a little less salty. You could swap miso or a teaspoon of low-sodium soy sauce.
Heat a large stockpot over medium-high, then add the oil. Add the onions and jalapeno to the pot, and cook for five minutes, stirring often, until the onions are starting to soften. Add the sweet potato and the spices and cook another three minutes, stirring often. Add the tomato paste and cook for two minutes, continuing to stir often. Add the beans, tomatoes, broth and Marmite, stirring just to combine. Cook over medium heat for 30 minutes, until the sweet potatoes are soft.
Makes 8 servings (one heaping cup).
Serve with guacamole and Stepf's Spicy Vegan Quinoa-Cornbread.
Makes 8 servings (one heaping cup).
Serve with guacamole and Stepf's Spicy Vegan Quinoa-Cornbread.
Nutritional Info Amount Per Serving
- Calories: 207.6
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 236.4 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 21.9 g
- Protein: 12.8 g
Member Reviews
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JIGSNREELZ
I read the comments and adjusted the spices by cutting the chili in half and adding 1T of Grill Mates Sweet 'n Smoky Rub plus 1T garlic powder. I added the lemon at the very end - fantastic addition. Served with 1/2 c. of cottage cheese, this was the yummiest chili I have ever had. - 9/16/12
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ANDREWMCCOY
Very good recipe. What I might do next time is to cook sweet potatoes first, blend them and then add making more creamy. I also added just a bit of nonfat sour cream and it was sooo good! Not to spicy but had good kick. Smoked paprika gave a real nice smoky smell and taste. Thank you for the recipe! - 3/8/12
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SYZYGY922
I made it with a couple of variations for my personal taste, and it was delicious and filling. Love it! I didn't have all the spices on hand, but I'll get them by the next time I decide to make it. I'm sure it's even better with them! I found Marmite at a small natural foods store. - 6/8/11
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CD12463350
Dear SWAPBADFORGOOD,
Thank you for the question about serving size. Serving size is left out of a great many recipe postings on other websites too. Its kind of a pet peeve of mine. I called myself looking @ this recipe and I didn't find it either. It needs to be in the "Nutrition Info". Thanks agai - 3/2/13
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CD12247208
This sounds delicous. I can see how you got the sodium down. You MUST use no salt added tomatoes, tomato paste and low sodium vegetable broth. Or better yet make your own. Carrots, celery, onion, browned in olive oil, pepper, parsley, onion powder, thyme, 12 cups water, simmer 45 minutes & drain - 4/16/12
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ROCK_CLIMBER2
I didn't have time to make it on the stove. So I threw it in the crockpot. Left it on high, it was ready in three hours. Had it over forbidden rice. I didn't drain the beans, got in a hurry and didn't read the recipe closely. So to compensate for the extra liquid, I added extra tomato paste - 3/3/12
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THEWYRDWOMAN
Incredible flavor!! Even those that don't like heat couldn't stop "cause it tastes sooooo good!" Lotsa heat, even though I toned it down some (subbed 1 tsp crushed red pepper for Tbsp chili flakes & used reg. paprika). Serve it over millet to lessen the heat further. A new favorite! - 11/4/11