Description

This Smoky Sweet Potato Chili is the perfect gluten free, vegetarian and vegan chili recipe for a comfort food meal, potluck or tailgate party.

Ingredients

Scale

2 cups dried small red beans (e.g., anasazi or kidney)
4½ cups water, plus more for soaking
1 teaspoon vegetable broth base
1 (14.5-ounce) can fire-roasted diced tomatoes, with liquid
2 tablespoons tomato paste
1 medium yellow onion, diced
2 medium sweet potatoes, unpeeled, diced
3 celery stalks, diced
2 medium garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon liquid smoke (optional)

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Instructions

Cover the beans with water and soak overnight.
Drain the beans and add to a large pot with the 4½ cups of water and the broth base. Bring to a boil, covered, over medium-high heat, then reduce the heat to medium and simmer for 20 minutes.
Add the tomatoes, tomato paste, onion, sweet potatoes, celery, garlic, paprika, chili powder, cumin, and liquid smoke and stir well.
Cover and cook for an additional 40 to 45 minutes, stirring occasionally, until the sweet potatoes are tender yet firm and the beans are tender. Add water as needed to replace moisture lost to evaporation, although the consistency should be thick.

Notes

To prepare the dish in a slow cooker, place the soaked beans and the remaining ingredients into the container and cook for 4 to 5 hours on high or 8 to 10 hours on low.

Instant Pot Directions: For Steps 2-4, place ingredients in an Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.

Recipe from Plant-Powered for Life by Sharon Palmer, MSFS, RDN

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Entree
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 167
Sugar: 5 g
Sodium: 134 mg
Fat: 1 g
Carbohydrates: 32 g
Fiber: 11 g
Protein: 10 g