What's cooking? Vegetarian Chili
Prep time
Cook time
Total time
Vegetarian chili with sweet potatoes.
Recipe type: Main
Serves: 6-8
  • 2 large sweet potatoes
  • olive oil for drizzling
  • sprinkle of chill pepper flakes
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 carrots, small dice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 onion, chopped
  • 1 (796 ml) can no-salt-added diced tomatoes, undrained
  • 1 (540 ml) can red kidney beans, rinsed
  • 1 (540 ml) can mixed beans, rinsed
  • chill pepper flakes to taste
  • ½ cup vegetable stock
  • about a cup of Kraft Cracker Barrel Extra Old Cheddar, grated
  • avocado slices to serve
  • fresh cilantro to serve
  1. Pre-heat the oven to 375˚F.
  2. Peel the sweet potatoes and cut them into small cubes (think about the size of a kidney bean - you don't want them to be giant in comparison).
  3. Toss in olive oil and spread evenly on a baking tray.
  4. Sprinkle with red chill pepper flakes.
  5. Roast for about 40 minutes - they will still be a little firm.
  6. Remove from oven and drain on a paper towel until you are ready to use them in the chill.
  7. Meanwhile heat olive oil in a large saucepan over medium-high heat.
  8. Satué the garlic for a 1-2 minutes.
  9. Add the carrots, cumin and coriander and stir to coat the carrots with the garlic/ oil/ spices.
  10. Cook for about 8 minutes, stirring occasionally.
  11. Add the tomatoes and kidney beans, increase the heat to high and bring to a boil.
  12. Add the chill pepper flakes and stock and reduce heat to medium-low so the mix is simmering.
  13. Half-cover and cook for 30 minutes, stirring occasionally.
  14. Add the sweet potatoes and stir to combine thoroughly.
  15. Make sure sweet potatoes are heated through before serving.
  16. Serve with avocado slices, fresh chopped cilantro and the grated cheese.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2014/01/whats-cooking-vegetarian-chili/