Prep 20 mins
Cook 35 mins
You can serve this chili alone or over cooked brown rice. Try it with some light sour cream, onions, or reduced-fat cheddar cheese sprinkled on top. This recipe can be frozen for later use.
- 2 tablespoons canola oil
- 1 onion, chopped
- 2 peeled carrots
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 -4 cloves peeled garlic (or more, or none, as desired)
- 4 cups peeled sweet potatoes
- 1 1⁄2 cups unsalted dry roasted peanuts
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 (4 ounce) canschopped green chilies
- 2 -4 tablespoons chili powder, to taste
- 1 tablespoon ground cumin, or more if desired
- 1 tablespoon sugar
- cooked brown rice (optional)
- Place the oil in a large, heavy pot over medium heat.
- Add the onions, carrots and bell peppers, and saute lightly for about 8 minutes.
- Add the garlic and saute until it turns golden.
- Add the sweet potatoes, peanuts, tomatoes, tomato paste, chiles, chili powder, cumin and sugar.
- Reduce the heat immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, or until the sweet potatoes are just tender (use a fork to test it).
- Halfway through the cooking process, adjust seasonings, adding additional chili powder and cumin, as desired.
- Add salt and pepper to taste.
- Serve over rice or serve as is.
This is my absolute favorite chili recipe! Delicious, just the right amout of heat to balance the sweetness of the potatoes and peanuts. Try it, you'll love it!
We loved this! I added 3 T more sugar (for a total of 4T) because I wanted it to be a bit sweeter, and when served with sour cream it reminded me of a sweet potato casserole with some added heat. I also used walnuts because I didn't have any peanuts, and that gave it a nice flavor. Thank you so much for the recipe! This is a great alternative to a regular meat chili.