Time to switch things up when it comes to chili-making! The Chili Change-Up is a meatless take on the classic stew, but it’s still loaded with flavor. Caramel-sweet sweet potatoes, hearty black beans, and vibrant salsa bring the substance and the heat, and by using savory vegetarian stock, you can make it entirely vegetarian. Bold and flavorful, the Chili Change-Up will really shake up how you make dinner from now on!
Ingredients
For the chili:
- 4 cups sweet potato, peeled and chopped
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) jar chunky salsa
- 1 teaspoon cumin
- 1 cup vegetable stock, can substitute chicken stock
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika, optional
- fresh lime juice, to taste
Optional toppings:
- guacamole, to taste, store-bought or homemade
- avocado, to taste, sliced
- sour cream, to taste
- green onion, to taste, chopped
- cilantro, to taste, chopped
- jalapeño, to taste, chopped
- tomatoes, to taste, diced
- pickled red onions, to taste, store-bought or homemade
Directions
Step 1 –In a large pot or Dutch oven over medium-high heat, add the sweet potato, the black beans, the salsa, the cumin, the vegetable stock, the salt, and the paprika.
Step 2 –Bring the chili mixture to a strong simmer.
Step 3 –Cover and reduce the heat to medium-low.
Step 4 –Simmer the mixture, while stirring occasionally, until the potatoes are cooked through, about 30-45 minutes.
Step 5 –Add the lime juice.
Step 6 –Serve with your favorite optional toppings.
