Spicy Vegetarian Sweet Potato Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili featuring sweet potatoes, kidney beans, and a medley of spices. Perfect for a cozy dinner and packed with nutrients.

Ingredients

• - Oregano 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Sweet Potatoes
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• 830G Turkish Tomato Paste, 830G
• 400G Dunns River Red Kidney Beans
• 1 L Crisp N Dry Oil
• - Chilli Powder Rajah
• - Mccormick Cumin Powder
• 60G Terre Exotique Smoked Paprika, 60G
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat a large stock pot over medium heat.
2. 2. Sauté 2 diced cooking onions and 1 peeled and diced sweet potato in the dry pot until the onions are soft, about 5-7 minutes.
3. 3. Add 3 minced garlic cloves and sauté for another minute, being careful not to burn the garlic.
4. 4. Stir in 3 tablespoons of chili powder, 1 tablespoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of ground red pepper, 1/2 teaspoon of ground black pepper, and 1/4 teaspoon of salt. Cook for 1-2 minutes to toast the spices.
5. 5. Add 1 diced tomato, 1 cup of tomato paste, and 1 can (about 400 g) of red kidney beans (rinsed and drained). Stir well to combine.
6. 6. Add 2 cups of red kidney beans and 1 teaspoon of oregano. Mix thoroughly and bring the chili to a simmer over medium heat.
7. 7. Cover and simmer for 20-25 minutes, stirring occasionally, until the sweet potato is fully cooked and tender.
8. 8. Taste and adjust seasoning if needed. Serve hot and enjoy with optional toppings like shredded cheddar cheese, sour cream, tortilla chips, or fresh cilantro.