Sweet Potato Chili
Prep Time
20 minutes
Prep Notes
I made this dish for my December 2021 Cooking with Evey show. The recipe was adapted from one I found in the Chicago Tribune, December 1, 2021. It used a slow cooker. I like to bring out the flavors of the vegetables and spices by sautéing them first, and then adding the additional ingredients. I also tweaked the amount of the spices. The original also called for peeling the apples. I left them on for additional phytonutrients and fiber! I've added the slow cooker option at the end.
Cooking Time
1 hour 10 minute
Yields
8 servings
Ingredients
1 Tbsp olive oil
1/2 medium onion, diced
2 stalks celery, diced
2 large sweet potatoes, peeled and cubed
2 Granny Smith or other tart apples, cored and sliced
2 garlic cloves, finely chopped
1 jalepeño pepper, seeds removed, finely chopped (original recipe calls for 2 poblano chilies, cored and chopped)
1 Tbsp chili powder, or to taste
2 tsp ground cumin
1 tsp oregano, dried
1 Tbsp curry powder, or to taste
1 pinch red pepper flakes, or to taste
salt and pepper, to taste
1 15 oz. can black beans, drained and rinsed
1 15 oz. can garbanzo beans, drained and rinsed
1 15 oz. can fired roasted tomatoes, diced
1 1/2 cups of cashew cream (see note below) or 1 15 oz. can coconut milk
2 cups water or vegetable broth
Garnish with cashew cream, cilantro, parsley or chives
Directions
- Heat a Dutch oven or large deep skillet over high heat. When hot, add 1 Tbsp olive. When oil is hot, add in your chopped onions and celery. Sauté 4-5 minutes or until onions are just beginning to soften.
- Add in chili, cumin, oregano, curry, and red pepper flakes. Stir and sauté 3-4 minutes more.
- Add in sweet potatoes, garlic, apple, and jalapeño. Stir to combine. Cook 5 minutes longer.
- Add black beans, garbanzos, tomatoes, water, and cashew cream. Stir to combine.
- When pot comes to a boil, turn down stove to low. Simmer for 1 to 1 1/2 hours or until sweet potatoes are soft.
- Serve garnished with cashew cream and chopped herbs.
Notes
To make cashew cream: Soak 1 cup of raw cashews in boiling water for at least 20 minutes. Drain. Add to blender with 1 cup fresh water. Blend until smooth and creamy. (Optional: You can add 1 tsp of lemon juice and a pinch of salt for more of a sour cream flavor.)
Slow cooker method: Place all vegetables into cooker. Stir to combine. Add beans, tomatoes, coconut milk, and broth. Stir and add spices. Mix. Cook on high heat for 4 hours, or 6-8 hours on low. Toward end of cooking time, open lid and allow chili to thicken or add water if needed.
Credit
Evey Schweig Health Coach and Chicago Tribune
