I don’t know about you but the ridiculously cold weather we’ve been having lately here in Toronto is making me crave comfort food (apologies to those of you who read from Australia – I am guessing you don’t want any comfort food in the middle of summer!). Unfortunately, on the heels of the festive season and all the delicious treats it brings, comfort food must, necessarily, be healthy at this time of year. I’ve been craving vegetables so what better way to satisfy both my need for comfort with my taste for veggies than with a big old pot of veggie chili – packed with beans, carrots and roasted sweet potatoes. Yup, roasted sweet potatoes.
I typically make a veggie chili and add some pearl barley, or else I will serve it with (brown) rice, but this time around, I wanted this to be a one-bowl affair and the sweet potato does the trick – it adds bulk to the chili to make it a truly substantial meal. I adapted this from Kraft Canada’s Two Bean Vegetarian Chili and will definitely be making this again – love the kick from the chili pepper flakes and the sweetness the potatoes bring.
What's cooking? Vegetarian Chili
Vegetarian chili with sweet potatoes.
- 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
- 1/2 cup vegetable stock
- about a cup of Kraft Cracker Barrel Extra Old Cheddar, grated
- avocado slices to serve
- fresh cilantro to serve
- Pre-heat the oven to 375˚F.
- 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).
- Toss in olive oil and spread evenly on a baking tray.
- Sprinkle with red chill pepper flakes.
- Roast for about 40 minutes - they will still be a little firm.
- Remove from oven and drain on a paper towel until you are ready to use them in the chill.
- Meanwhile heat olive oil in a large saucepan over medium-high heat.
- Satué the garlic for a 1-2 minutes.
- Add the carrots, cumin and coriander and stir to coat the carrots with the garlic/ oil/ spices.
- Cook for about 8 minutes, stirring occasionally.
- Add the tomatoes and kidney beans, increase the heat to high and bring to a boil.
- Add the chill pepper flakes and stock and reduce heat to medium-low so the mix is simmering.
- Half-cover and cook for 30 minutes, stirring occasionally.
- Add the sweet potatoes and stir to combine thoroughly.
- Make sure sweet potatoes are heated through before serving.
- Serve with avocado slices, fresh chopped cilantro and the grated cheese.
I served this with some avocado slices to counter the heat and topped it with with sharp old cheddar – it was a perfect bowl of comfort that felt virtuous at the same time – all those veggies, all that fibre. Even better, I have enough for a few lunches this week – it’s great “eat your lunch outside on yard duty” food!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.