Vegetarian

Sweet potato chili takes 20 minutes to prepare.

Sweet potato chili takes 120 minutes to cook.

Sweet potato chili makes 8 servings.

The ingredients for Sweet potato chili are:

3 sweetpotato, 5" long Sweet potato
1 medium (2-1/2" dia) Onions, raw
4 clove Garlic
74 gram(s) bell pepper, red, sweet, raw
2 tbsp Extra Virgin Olive Oil
1 serving 1 Chipotle Pepper in 1 Tbsp Adobo Sauce (by SNAVELA1)
1 tbsp *McCormick ground cumin (by CHGOMOMMA)
.25 tsp Oregano, ground
.5 tsp Salt
2 can Canned Tomatoes
.08 cup Yellow Cornmeal
1 tsp Granulated Sugar
1 tbsp Cocoa, dry powder, unsweetened
2 cup Bush's, Black Beans

Here is how you make Sweet potato chili:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.Serving Size:?8

The nutritional information for Sweet potato chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 161.6

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 471.4 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 5.7 g
• Protein: 5.3 g