Sweet Potato & Kidney Bean Chili

This chili is a thing of beauty.  By beauty I mean that the flavor of the green bell pepper transforms from an underripe, sharp, crisp bite to something soft and sweet.  The ancho chili & crushed red pepper are balanced by the sweet potato and carrots.  The mushrooms provide a welcome texture contrast.  There is nothing boring about this dish.  Served with bread and, yes, a little butter (as there is almost zero fat in the entire pot) it is wonderful.  The bread is almost necessary to sop up the nice broth left in the bottom of the bowl.  You just can’t leave it there to be washed down the drain….

sweet potato & kidney bean chili

1 medium onion, chopped
4 medium cloves garlic, chopped
1 TBS fresh ginger, chopped
1 medium carrot, sliced
1 medium green pepper, cut in 1-inch squares
2 cups sweet potatoes, cut in 1-inch cubes
2 cups portobello mushrooms, quartered
½ teaspoon cinnamon
1 teaspoon ancho chili powder
1 teaspoon paprika
½ teaspoon crushed red pepper
1 TBS tomato paste
1 TBS + 2 cups chicken (or vegetable) broth
1 15 oz can kidney beans, drained
salt & black pepper to taste

  • Chop the garlic and onions and let them sit for about  5 minutes while you chop all of the other veggies

chopped onion, garlic, sweet potato, green bell pepper and carrot

quartered portobello mushrooms

  • Heat 1 TBS of broth in a soup pot. Sauté the onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent
  • Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms. Continue to sauté for another 5 minutes, stirring frequently
veggies sauteeing in a soup pot
  • Add spices and mix thoroughly
  • Mix tomato paste and broth together, then pour over spiced vegetables. Cover and simmer on low for about 30 minutes, stirring occasionally
  • Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered

cholesterol-lowering, fiber-packed kidney beans

Recipe adapted from a post on the world’s healthiest foods

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