A slight chill is in the air! In New England, Fall is slowly creeping in and I’ve got the extra blankets out to prove it! There is something about curling up with a blanket and a cup of tea that is just so lovely. I made this chili/stew the other night for my husband and I. (I actually made him ground meat on the side to add in after). We both agreed this was delightful for the cold weather; a subtly smoky and spicy tone to it, too. This soup is hearty, filling and packs an amazing 18 grams of fiber!
adapted from Clean Eating
- 2 red pepper, washed and chopped
- 2 sweet potatoes, cooked and diced
- 1 can (15.5 ounces) of corn, drained and rinsed
- 1 can (15.5 ounces) garbanzo beans, drained and rinsed
- 1 yellow onion
- 2 cans (15.5 ounces) no salt diced tomatoes
- 1 cup water (or more, to taste)
- 3 tablespoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- cilantro to garnish, optional
1. Poke sweet potatoes several times with a fork, puncturing the skin. Heat in the microwave for 5 minutes.
2. Wash and chop red pepper and onion.
3. Add red pepper, onion and garlic to large soup pot.
4. Drain and rinse corn and beans. Add to large soup pot.
5. Add diced tomatoes and water to soup pot.
6. Remove sweet potatoes from the microwave and dice ( I cut the potatoes in half, score the inside then scoop it out with a spoon).
7. Add sweet potatoes to the soup pot.
8. Add spices to soup pot.
9. After 20 minutes, onion should be clear and peppers should be soft – that means it’s done!
10. Garnish with cilantro if desired.
Nutrtional Information: Calories: 355 Fiber: 18g Sugar: 22g
Smoky Sweet Potato Chili
vegan, gluten free, dairy free