Vegetarian sweet potato chili

The weather is getting cooler and cooler, and to prepare for the arrival of winter, we need comfort. Here's a vegetarian chili that brings warmth and comfort to the table. You'll be amazed at how well the addition of cocoa blends with the tomato and sweet potato, leaving this perfectly velvety chili utterly satisfying. For those who don't mind a little heat, add a little cayenne pepper!

Preparation : 25 minutes

Cooking time : 40 minutes

Portions : 8

Ingredients

1 tablespoon avocado oil

1 yellow onion, finely chopped

1 garlic clove

1 yellow bell pepper, diced

1 green bell pepper, diced

4 cups sweet potato, peeled and diced

1 can diced tomatoes (796 ml)

4 cups canned* or pre-cooked kidney beans

1 ½ tablespoons chili powder

½ tbsp. ground coriander

1½ tbsp. apple cider vinegar

2 tbsp. cocoa powder

Salt

Procedure

1. In a saucepan, sauté the onion in the oil until softened. Add the garlic and sauté for another minute.
2. Add the peppers, sweet potatoes and spices. Simmer for 5 minutes to allow the spices to release their aromas.
3. Finally, add the tomatoes and cocoa, apple cider vinegar and the kidney beans.
4. Simmer for 25 minutes and add salt to taste before serving.

*If you're using cane beans, mash a few with the back of a fork before adding them to the recipe. This will thicken the chili and prevent the dish from becoming too runny.

Come and see us at La Boite à Grains for expert advice and what you need for your recipes. We've got you covered!

Bon appétit!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath