Warm up with this quick and easy Dutch oven darling.
Cajun Spiced Sweet Potato Chili
Makes 10 Cups
Ingredients
- 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
Instructions
- 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.
- 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.
- Discard bay leaves. Serve with sour cream. Garnish with jalapeño and cilantro, if desired.
