Cajun Spiced Sweet Potato Chili

Cajun Spiced Sweet Potato Chili

Warm up with this quick and easy Dutch oven darling.

Cajun Spiced Sweet Potato Chili
Makes 10 Cups
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon Creole seasoning
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 (6-ounce) can tomato paste
  • 2½ pounds sweet potatoes, peeled and diced
  • 2 cups vegetable broth
  • 1 (15.5-ounce) can chickpeas, drained well
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 2 dried bay leaves
  • Sour cream, to serve
  • Garnish: sliced jalapeño, fresh cilantro leaves
  1. In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, garlic, chili powder, Creole seasoning, paprika, salt, and cumin. Cook, stirring occasionally, until vegetables are softened, 5 to 10 minutes. Add tomato paste, and cook, stirring occasionally, until deepened in color, about 2 minutes.
  2. Add sweet potatoes, broth, chickpeas, diced tomatoes, tomatoes with green chiles, and bay leaves to vegetable mixture, stirring until well combined. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened slightly and sweet potatoes are tender, 30 to 45 minutes.
  3. Discard bay leaves. Serve with sour cream. Garnish with jalapeño and cilantro, if desired.



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