Author: Jeanine Donofrio @ Love&Lemons
This is high in sodium - consider not adding salt!
1) Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
2) Add chili powder, ½ the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
3) Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
4) Add the kale and corn and simmer for 5-10 more minutes.
5) Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.
6) Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.
Note1: Don't have dried chiles, just add extra spices and/or diced chipotle
Note2: Muir Glen's fire roasted tomatoes with green chiles, but regular fire roasted tomatoes work
Note3: Tastes great (maybe better) the second day - store leftovers in the fridge for 2-3 days, and freezer beyond that.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Sweet Potato Vegetarian Chili (MH) recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
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Data from USDA National Nutrient Database.
