Vegetarian Sweet Potato Chili

Make extra for lunch as the sweet potato complex carbs, the bean and yogurt protein will keep your blood sugar stable and your energy sustained all afternoon long!
Dish Type: Lifestyle: gluten free, nut free, vegetarian



2 tablespoons olive oil

1 medium onion, chopped

1 rib of celery chopped

2 cloves garlic, chipped

2 teaspoons chili powder

1 teaspoon apple cider vinegar

2 14-oz. cans diced tomatoes

4 cups vegetable broth

2 cups cubed sweet potatoes

2 cans of beans of your choice

a good squeeze of lime

salt, pepper


Topping options:

chopped green onion

tortilla strips - toast 10-15 minutes in the oven

toasted chiles - toast 1-2 minutes in a 350 oven (or until they curl up)

toasted pumpkin seeds

diced avocado w/ a squeeze of lime

sour cream or savory cashew cream


Heat oil in a medium-large pot over medium heat. Add the onion, garlic, celery and a few pinches of salt and cook until translucent (5 minutes or so).

Add chili powder and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.

Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).

Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.

Serve topped with greeen onion, crunchy tortilla strips, toasted chiles, diced avocado, sour cream and extra lime slices.