Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

adapted from real simple

Ingredients Nutrition

Directions

  1. In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
  2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.
  3. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
  4. To garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.
Most Helpful

5 5

This is a warming and delicious chili! The sweet potato adds a lovely sweetness to balance with the heat from the cayenne pepper. The variety of veggies and use of red onion made for a colorful dish. It may have just been my stove, but it wasn't quite done after 2 hours, so I ditched the lid and turned up the heat, simmered down for 30 minutes, and it was ready to go. Thanks for sharing! Veggie Swap 58