Vegetarian Sweet Potato Chili

Chili is a staple for so many during this time of the year. When the snow and wind are whirling around outdoors, curling up with a big bowl of chili just screams COMFORT and really warms us up from our heads to our toes. Adding football season to the mix can really drive home everyone's yearning for chili. Whether you're hosting a big game day party at home on Super Bowl Sunday or tailgating at your favorite team's big game, serving up chili with "all the fixings" will definitely score you some major points with your guests.

Incorporating sweet potatoes and foregoing any type of meat in this recipes means that it is vegetarian-friendly. {The chili actually is completely vegan. But, due to my garnishment suggestions that include dairy, I opted to label it as "vegetarian."} I have major meat-lovers in my house ... they love this chili. All of the flavors of traditional chili are present. It's hearty and satisfying, but you can feel good about eating a lighter, healthier version when digging in to this cold-weather staple. The sweet potato addition lends bulk to the chili and, also, brings a hint of sweetness that perfectly balances out the little bit of spice present.

So, grab a pot and seize the moment. This really is a no-fuss recipe that takes just minutes to get going and only a short amount of cooking time.

NOTE:  This is an easy recipe to double {or triple} as needed, so it's perfect for feeding a crowd. Once prepared, it holds well on the WARM setting in a slow cooker, if desired.


Yields 4 - 6 servings.


Ingredients:

2 tablespoons olive oil
1 large onion, peeled and chopped
1/2 sweet bell pepper {any color}, seeded and chopped
1 large sweet potato, peeled and cut into 1/2-inch chunks
4 garlic cloves, peeled and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper {optional}
2 teaspoons unsweetened cocoa powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 can {15- 16 ounces} black beans, rinsed and drained
1 can kidney beans {15 - 16 ounces}, rinsed and drained
1 can {15 - 16 ounces} mild chili beans {including liquid}
1 cup tomato juice
32 ounces crushed tomatoes

Garnish Suggestions:  scallions, lime wedges, radish slices, sour cream, shredded cheese, avocado slices, crackers, corn chips, tortilla chips, chopped tomatoes, parsley, cilantro, red onion slices, jalapenos, hot sauce

Directions:

In a Dutch oven or large stockpot, heat olive oil over medium heat. Add in onions, peppers and sweet potatoes.

Heat - stirring occasionally - for 2 - 3 minutes while vegetables begin to slightly soften. Stir in garlic, chili powder, cumin, cayenne {if using}, cocoa powder, salt and pepper. Heat - while stirring- for a few minutes while spices slightly toast and become fragrant.

Stir in beans, tomato juice and tomatoes. Reduce heat to low, cover and cook for 30 - 35 minutes or until sweet potatoes are just cooked through. Check and adjust seasoning. Turn off heat and allow chili to "rest" for about ten minutes prior to serving.

Divide into bowls and garnish as desired. If serving chili at a party, consider keeping it warm in a large slow cooker.