Meatless Friday: Sweet Potato Chili

Jasmine Kuzner shares her husband’s favorite meatless chili recipe that’s great for a crowd.

This sweet potato chili recipe is great for large parties. One batch makes enough to feed 8 to 10 people. Serve with salsa and guacamole and chips or use it as the main filling in crunchy corn taco shells. We like to serve it with a squeeze of fresh lime juice, cheese, and sour cream. Enjoy!

Sweet Potato Chili

Ingredients:

3 lbs sweet potatoes, peeled and cubed
2 chipotle peppers in adobo sauce, finely chopped
1 tsp kosher salt
3 tbs olive oil
1 large onion, diced
6 cloves garlic, minced
2 large red bell peppers, diced
1 jalapeño pepper, diced
2 ½ tbs ancho chili powder
1 tbs cumin
28 oz can petite diced tomatoes
1 ½ cup vegetable stock
1 tbs cornmeal
2 tsp kosher salt
1 tsp honey
2 15-oz cans black beans
⅛ tsp cayenne pepper

Directions:

Preheat oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.
Combine sweet potatoes, chipotle peppers, 1 teaspoon kosher salt, and 2 tablespoon olive oil in a large bowl and toss. Spread on baking sheet in a single layer.
Roast sweet potatoes for 20 to 25 minutes. Allow to cool.
Sauté 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeño, ancho chili powder, and cumin, in a large pot over medium heat until onion is softened, about 5-7 minutes.
Pour tomatoes and stock into the onion mixture and bring to a simmer. Add cornmeal, 2 teaspoon salt and honey. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
Stir black beans, cayenne and cooled sweet potatoes into the onion-tomato mixture. Add more stock if the mixture is too thick. Simmer until heated through, about 20 minutes. Season to taste.