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🥫🍅🥑 November Is a Perf Month For This Hearty Sweet Potato Chili With Red Beans And Lots of Fritos

November 20, 2021

🥫🍅🥑 November Is a Perf Month For This Hearty Sweet Potato Chili With Red Beans And Lots of Fritos

Quick, filling and made mostly of pantry ingredients, this chili/tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: we like avocado, vegan sour cream, and chopped cilantro, but you can add shredded cheeze, pickled or fresh jalapeños, and/or sliced scallions or radishes. 

You can use any tortilla chips you like (we recommend going with Corn Quinoa crackers)—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips. 

 

sweet potato chili with rice crackers

 

This chili will become your new favourite fall/winter go-to meal. It's:

〰 hearty
〰 smoky
〰 quick + easy to make
〰 soul warming
〰 customizable
〰 super delicious

 

TIME NEEDED: 30 minutes 

YIELD: 2 portions 

 

INGREDIENTS 

  • 2 shallots 
  • 4 garlic cloves, minced
  • 2 TSPs cumin 
  • 2 TSPs (smoked) paprika
  • 1/2 TSP black pepper 
  • 1/2 TSP chili powder (chili powder should be a blend of spices, not entirely ground chilies)
  • 1 large sweet potato (scrubbed clean + chopped into bite sized pieces)
  • 1/2 Hokkaido squash, chopped into bite sized pieces 
  • 1/2 cup frozen corn
  • 1 15-ounce can red beans (with salt // if unsalted, add more salt // slightly drained)
  • 1 16-ounce jar diced tomatoes 
  • 1/2 cup water 
  • salt to taste 
  • 2 dark chocolate pieces
  • juice from 1/2 lime 
  • cilantro, chopped 
  • extra virgin olive oil
  • Smartbite Corn Cakes + Quinoa 

 

sweet potato chili with rice crackers 

 PROCEDURE 

  1. In a large pot over medium heat, sweat shallots in 1 TBSP oil and season with a healthy pinch each salt and pepper. 
  2. Add garlic, cumin, paprika and cook for a minute. Then add sweet potato and Hokkaido pumpkin pieces and cook for another 5 minutes.
  3. Add water, diced tomatoes, beans, corn and salt to taste and cook for 20 minutes or until the sweet potato and pumpkin chunks are fork tender and the soup thickened. 
  4. Once ready, set aside. Mix in dark chocolate, fresh lime juice and chili powder. 
  5. Serve with vegan sour cream, cilantro and Smartbite corn crackers. 


NOTE: This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavour marries with the vegetables and beans.

 

sweet potato chili with rice crackers

 


Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. 
Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks



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