Josiah's Sweet Potato Chili
When 2020 kicked into full-on pandemic mode and we all stocked up on beans, my husband Josiah seized the moment. This high-protein sweet potato chili started out as a simple bean and tomato soup, but with each new round he tweaked it just a bit. Finally he landed on a recipe that marries the beans and tomatoes with chili spices and sweet potatoes—comfort food jam-packed with fiber and vitamins. It’s a mainstay of our diet to this day. This recipe makes enough for a crowd of six to eight, so adjust quantities as needed.
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1 (24-ounce) can fire-roasted tomatoes
- 3 cups vegetable broth
- 2 medium sweet potatoes, peeled,cubed
- 1 cup dried lentils, rinsed
- 1 (16-ounce) can black beans, drained and rinsed
- 1 tablespoon maple syrup
- 1 (16-ounce) container red salsa
- Freshly ground black pepper
Serving suggestion
Thinly sliced red onion or green onions
Grated cheddar cheese
2 avocados, sliced
Tortilla chips
Instructions
- 1Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for 4 minutes. Add the garlic, chili powder, cumin, oregano, paprika, and salt and sauté for 1 more minute.
- 2Stir in 3 cups of water, tomatoes, vegetable broth, sweet potatoes, lentils, black beans, maple syrup, and salsa and bring to a boil over medium-high heat. Decrease the heat and simmer, stirring occasionally, for 30 minutes.
- 3Taste, and season with salt and black pepper. Spoon into bowls and serve with the toppings of your choice.
Easy Ingredient Swaps
↔Paprika or cayenne pepper for the smoked paprika
↔Butternut squash for the sweet potato
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