Chipotle Sweet Potato Chili

Take vegetarian chili to the next level with this chipotle sweet potato chili recipe with beans and chewy bulgur for stick-to-your-ribs goodness.

Hands-on: 25 min | Yield: 3 to 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 small red onion, minced
• 1/2 poblano pepper, seeds removed and minced
• 2 cloves garlic, minced
• 1/2 pound sweet potatoes, peeled and cut into 1/4 inch cubes
• 1/2 cup cooked black beans or kidney beans
• 2 cups tomatoes, crushed
• 1/3 cup whole wheat bulgur, uncooked
• 3 cups water
• 1/4 cup vegetable broth
• 3 tablespoons fresh cilantro, minced
• 2 tablespoons lime juice
• 2 teaspoons ground chipotle
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Fresh lime juice, for garnish
• Fresh cilantro, for garnish

Instructions

1. In a stockpot over medium heat, heat olive oil. Add minced onion and poblano pepper. Cook for 6 to 8 minutes, until onions are tender.
2. Stir in garlic and cook for 1 minute more.
3. Add sweet potatoes, beans, tomatoes, bulgur, water, vegetable broth, cilantro and lime juice. Stir until well combined.
4. Add spices, salt and pepper. Stir and bring to a boil, then reduce to a simmer and cook 25 to 30 minutes, until flavors have developed and bulgur is tender.
5. Taste and add additional spices if desired.
6. Garnish with lime juice and cilantro.
7. Serve hot.

Notes

For a milder chili, trade the poblano for green bell pepper and reduce the chipotle powder to 1 teaspoon.

If a less thick chili is desired, add additional water.