Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery. Sauté for 10 minutes until vegetables begin to soften, stirring occasionally.
- Add garlic, green bell pepper, and cumin. Sauté for 2 more minutes, stirring frequently.
- Add sweet potatoes, diced tomatoes, kidney beans, vegetable broth, chili powder, chipotle powder (if using), salt, and black pepper to the pot.
- Stir well and bring to a simmer. Cover and cook for 45 minutes, or until sweet potatoes are tender, stirring occasionally.
- Add corn during the last 10 minutes of cooking.
- Taste and adjust salt and spices as needed. Let cool for 10 minutes before serving.
- Serve with lime wedges and fresh cilantro. Optional toppings include vegan sour cream, avocado slices, jalapeños, and hot sauce.
Enjoy this tasty and wholesome sweet potato chili!
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