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
- 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
- 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.
- Stir in garlic and cook for 1 minute more.
- Add sweet potatoes, beans, tomatoes, bulgur, water, vegetable broth, cilantro and lime juice. Stir until well combined.
- 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.
- Taste and add additional spices if desired.
- Garnish with lime juice and cilantro.
- Serve hot.
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.