Today I am sharing with you my husband’s favorite sweet potato veggie chili recipe. Chili has always been a frequently made meal in our home. There’s something about a hearty chili that comforts everyone during the cold months. In New Hampshire, this means October through April, so we enjoy a lot of chili!
In the past, I always stuck to same basic chili recipe. I used beans, tomatoes, onions, spices, some peppers, etc. Don’t get me wrong, I absolutely love a basic chili, but I really wanted to try something a little different. The addition of sweet potatoes adds such a nice flavor to this popular meal!
I also love using chickpeas in this sweet potato and veggie chili recipe . They blend in perfectly with the flavors. My kids love chickpeas so I use them quite often in my recipes. You can add in whatever other beans you like best, but I prefer pinto and kidney beans when I make it.
My favorite way to serve chili
Our favorite way to enjoy our sweet potato and veggie chili is over rice or quinoa. I usually make a large pot of the grains so we have enough to last a few days with leftover chili. We also love to top our chili with avocado. This is a great way to get in some more wonderful nutrition in addition to an already nutritious meal.
Sweet Potato and Veggie Chili
- 2 large carrots (peeled and diced)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 1/4-1/2 jalapeno (depending on your taste)
- 1 green pepper (diced)
- 1 packet organic McCormick chili seasoning
- 4 cups veggie broth
- 28 ounce can diced tomatoes
- 1 can chickpeas (drained and rinsed)
- 1 can kidney beans (drained and rinsed)
- 1 can pinto beans (drained and rinsed)
- salt and pepper to taste
- 1 tbs olive oil
- Heat up the olive oil in a medium pot (I used a 5 quart pot) over a medium high heat
- sauté the onions for 5 minutes
- Add in the garlic and sauté for 1 minute
- Add in the carrots, jalapeño and sweet potatoes and sauté for about 5 minutes
- Add in a small amount more of olive oil, sea salt and pepper
- Add in the veggie broth and bring to a boil
- Lower heat to medium low and add in chili spices, diced tomatoes and beans. Bring it back to a low boil
- Reduce heat to a simmer and let the chili simmer for 1-2 hours. I find the longer it sits and absorbs the flavors, the better!
So what do you think? Would you like to try this sweet potato and veggie chili recipe? If you love soups, you can check out my spicy split pea soup here!