Chipotle Sweet Potato Chili
Total Time: 00h 50m
Hands-on Time: 00h 25m
Makes: 3 - 4 servings
Take vegetarian chili to the next level with this chipotle sweet potato chili recipe with black beans and chewy bulgar for stick-to-your-ribs satisfaction
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Ingredients
- 1 tablespoon olive oil
- 1 small red onion, minced
- 1/2 poblano pepper, seeds removed and minced
- 2 cloves garlic, minced
- 1/2 pound sweet potatoes, peeled and cut into 1/4-inch cubes
- 1/2 cup cooked black beans
- 2 cups tomatoes, crushed
- 1/3 cup whole-wheat bulgur, uncooked
- 3 cups water
- 1/4 cup vegetable broth
- 3 tablespoons fresh cilantro, minced
- 2 tablespoons lime juice
- 2 teaspoons Frontier Co-op® Ground Chipotle
- 1 teaspoon Frontier Co-op® Cumin
- 1 teaspoon Frontier Co-op® Oregano
- 1/2 teaspoon Frontier Co-op® Chili Powder Salt Free
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 1/4 teaspoon Frontier Co-op® Medium Grind Black Pepper
- Fresh lime juice, for garnish
- Fresh cilantro, for garnish
Directions
- In a stockpot over medium heat, heat olive oil. Add minced onion and poblano pepper. Cook 6 to 8 minutes, until onions are tender. Stir in garlic and cook for 1 minute more.
- Add sweet potatoes, black beans, tomatoes, bulgur, water, vegetable broth, cilantro and lime juice. Stir until well combined.
- Add spices, salt and pepper. Stir and bring to a boil, then reduce to a simmer and cook 25 to 30 minutes, until flavors have developed and bulgur is tender. Taste and add additional spices if desired.
- Garnish with lime juice and cilantro. Serve hot.
- For a milder chili, trade the poblano for green pepper and reduce the chipotle powder to 1 teaspoon. If a less thick chili is desired, add additional water.
