If you stick to the recipe as-is, you have a rather satisfying vegetarian main course. If you like your chili a bit meatier, though (I know that there is a debate about whether chili with meat in it is “real” chili or not, but in my own kitchen, cooking for my own family, I don’t worry over stuff like that too much), you could brown some ground turkey or even some ground beef and throw that into the mix.

Should you choose to add some ground beef, though, I would suggest cutting back on the stock that you use; with the extra flavor of the beef and beef fat, you really don’t need to add too much of the extra savory taste that the stock will give you. Enjoy!

Ingredients

1 tablespoon olive oil (I like Pompeian extra virgin)
1 small red bell pepper, diced
1 small green bell pepper, diced
½ medium yellow onion, diced
2 cloves garlic, minced
1½ teaspoons Mexican chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon smoked paprika (yes, you can use regular paprika)
½ teaspoon crushed red pepper
1 large sweet potato, cut into ¾-inch cubes (about 3 cups)
1 15-ounce can black beans, drained and rinsed
1 28-ounce can diced tomatoes
1 cup vegetable or chicken stock (I normally just use Swanson chicken stock, when stock is called for.)
Salt

For garnish:

Avocado, diced
Scallions, thinly sliced
Freshly chopped cilantro
Shredded cheddar, crumbled cojita or feta cheese
Hot sauce of your choice (I like Louisiana Hot Sauce, but you can just leave it out if you want to keep things mild.)

Instructions:

Heat 1 tablespoon olive oil in a dutch oven. Add the diced bell peppers, onions and garlic. Sauté for a few minutes until the peppers soften and the onions become translucent.

Stir in all the spices and cook for about 2 minutes until fragrant.

Add the remaining ingredients and bring your chili to a boil over high heat.

Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.

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Quick tip: Use fire-roasted tomatoes for this one!

Thanks to Domesticate Me for this sweet twist on a classic comfort food recipe.