Vegetarian Chili With Sweet Potatoes

Name: Vegetarian Chili With Sweet Potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 ½ tablespoons extra virgin olive oil; 1 medium yellow onion (chopped); 2 red bell peppers (chopped); 1 g reen bell pepper (chopped); 1 large or 2 medium sweet potatoes (peeled and ¼-inch diced (about 1 pound)); 4 cloves garlic (minced (about 4 teaspoons)); 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons chipotle chile powder; ½ teaspoon kosher salt (plus additional to taste); ¼ teaspoon ground cinnamon; 2 (15-ounce) cans fire roasted diced tomatoes in their juices; 2 (15-ounce) cans low sodium black beans (rinsed and drained); 1 can pinto beans (rinsed and drained (15 ounces)); 2 cups low sodium vegetable broth or water; 2 teaspoons red wine vinegar; 1 teaspoon honey; For serving: crushed tortilla chips (avocado, non-fat plain Greek yogurt, chopped cilantro, cheese)

This vegetarian chili is hearty and smoky, made with sweet potatoes, beans, and fire-roasted tomatoes. It is cozy, filling, and easy to make!

⏱️ 65 min 🔪 Prep: 25 min 🔥 Cook: 40 min 📊 Medium ⭐ 5.0 (26) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

1 ½ tablespoons extra virgin olive oil
1 medium yellow onion (chopped)
2 red bell peppers (chopped)
1 g reen bell pepper (chopped)
1 large or 2 medium sweet potatoes (peeled and ¼-inch diced (about 1 pound))
4 cloves garlic (minced (about 4 teaspoons))
1 tablespoon chili powder
2 teaspoons ground cumin
1 ½ teaspoons chipotle chile powder
½ teaspoon kosher salt (plus additional to taste)
¼ teaspoon ground cinnamon
2 (15-ounce) cans fire roasted diced tomatoes in their juices
2 (15-ounce) cans low sodium black beans (rinsed and drained)
1 can pinto beans (rinsed and drained (15 ounces))
2 cups low sodium vegetable broth or water
2 teaspoons red wine vinegar
1 teaspoon honey
For serving: crushed tortilla chips (avocado, non-fat plain Greek yogurt, chopped cilantro, cheese)

Steps

In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potato. Cooking, stirring occasionally, until the onions are translucent, about 8 minutes.
Reduce the heat to medium low. Add the garlic, chili powder, cumin, chipotle chile powder, salt, and cinnamon. Cook and stir until very fragrant, about 30 seconds.
Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring the mixture to a simmer. Continue cooking for 30 minutes, stirring periodically and adjusting the heat as needed so that you maintain a gentle simmer.
Remove from the heat. Transfer 2 cups of the chili to a blender and puree (be careful, as hot chili will splatter!), then stir the blended portion back into the chili. (You also can puree the chili slightly with an immersion blender; be sure to leave it very chunky. The blending is just meant to thicken it up and it improves the flavor too.)
Stir in the vinegar and honey. Taste and adjust the seasoning as desired. Enjoy hot with desired toppings.

Nutrition Facts (per serving)

359 kkal

Protein 16g (19%)

Carbs 65g (76%)

Fat 5g (5%)

Macronutrients

Calories35918% DV

Protein16g32% DV

Carbs65g22% DV

Fat5g8% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 28.400

Per Serving Rp 4.733/serving

🏠 Save ~Rp 56.800 compared to buying!

📋 Price Breakdown (22% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
extra virgin olive oil	1.5 tablespoons	-	-
medium yellow onion	1	-	-
red bell peppers	2	-	-
reen bell pepper	1 g	-	-
large or 2 medium sweet potatoes	1	-	-
garlic	4 cloves	-	-
chili powder	1 tablespoon	Rp 8.000/100g	Rp 1.200
ground cumin	2 teaspoons	Rp 70.000/kg	Rp 14.000
chipotle chile powder	1.5 teaspoons	Rp 8.000/100g	Rp 12.000
kosher salt	0.5 teaspoon	-	-
ground cinnamon	0.25 teaspoon	-	-
	2	-	-
	2	-	-
can pinto beans	1	Rp 12.000/kg	Rp 1.200
low sodium vegetable broth or water	2 cups	-	-
red wine vinegar	2 teaspoons	-	-
honey	1 teaspoon	-	-
For serving	-	-	-