Vegetarian sweet potato chili

The weather is getting colder and colder 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 pairs with the tomato and sweet potato, leaving this chili perfectly velvety and completely satisfying. For those who don't mind being hot, add a little cayenne pepper!

Preparation: 25 minutes

Cooking: 40 minutes

Servings: 8

Ingredients

1 tbsp. at the tableavocado oil

1 yellow onion finely chopped

1 clove of garlic

1 yellow pepper, diced

1 green pepper, diced

4 cups peeled and diced sweet potato

1 box of diced tomatoes (796 ml)

4 cups red beans in a can* or previously cooked

1 ½ tsp. at the table of chili spice powder

½ tsp. at the table of ground coriander

1½ tsp. at the table of apple cider vinegar

2 tbsp. at the table of cocoa powder

Salt

Approach

1. In a pot, brown the onion in the oil until it softens. Add the garlic and sauté for another minute.
2. Add the peppers, sweet potatoes and spices. Leave to simmer for 5 minutes so that the spices release their aromas.
3. Finally, add the tomatoes, cocoa, apple cider vinegar as well as red beans.
4. Simmer for 25 minutes and add salt to taste before serving.

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

Come see us at La Boite à Grains for expert advice and what you need for your recipes. We are here for you!

Enjoy your food!

About the author

Naturopaths from La Boite à Grains

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

Original article written by Véronique Cousineau, Naturopath