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Vegetarian Sweet-Potato Chili
Photo: N. Carolina Sweet Potato Board
YIELD: 6 servings
| 1 cup | chopped onion |
| ¼ cup | coarsely chopped green bell pepper |
| ¼ cup | coarsely chopped red bell pepper |
| 1 cup | chopped zucchini |
| 1 cup | peeled, chopped carrot |
| 2 | cloves garlic, minced |
| 2 Tbsps. | light olive oil |
| 1 tsp. | cumin |
| ½ tsp. | salt |
| ½ tsp. | black pepper |
| 1 cup | water |
| 1 | 28-oz. can diced tomatoes |
| 1 cup | mild or medium salsa |
| 3 cups | peeled, cubed sweet potato |
| 1 | 28-oz. can red kidney beans, drained |
| 1 | 15-oz. can black-eyed peas or garbanzo beans, drained |
| 1 cup | corn kernels |
In large soup pot sauté onion, bell peppers, zucchini, carrot and garlic in oil for about 5 minutes or until tender. Stir in cumin, salt, pepper, water, tomatoes, salsa and sweet potato. Simmer 20 minutes, stirring often.
Add kidney beans, black-eyed peas or garbanzo beans and corn. Cook an additional 20 minutes over low heat. Season to taste.
Recipe and photo by the North Carolina Sweet Potato Board
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