Chipotles in adobo sauce, friends. That’s where it’s at. One-Pot Chipotle Sweet Potato Chili is super simple (you’re welcome), but then you take it up a notch with those chipotles. Eating it is giving me goosebumps and making my nose runny. I know that’s a really weird thing to say and may not sound at all desirable when we’re talking about food, but that heat – it goes down and spreads out and warms your body in the best way. Don’t fight it. And really, don’t fight it because it takes only 20 – that’s TWENTY(!) – minutes to make One-Pot Chipotle Sweet Potato Chili, so why not?!
Let’s talk about the third reason I love this new dish, the first being chipotle heat, the second being twenty minutes. The third reason is what we’ll call a Danielle Happy Accident. I had every intention of making this and no intention of photographing it for the blog, but it was so deliiiiicious and good lookin’ and chipotle.
I was making some other delightful things, as I am known to do, using half a vegetable here, half a can of that there, and then, don’t get me started on garnishes. (Let’s get started on garnishes.) If you are making something with a red bell pepper in it, well, you should buy two of them because what if you want your picture to have a red bell pepper in the background? And then, a couple of days later, maybe you make something else with a red bell pepper (true story folks, red bell peppers were on sale this week) and you think, “Well, great! I can use that red bell pepper that’s getting all wilty or that’s hallway cut up or whatever that’s in the fridge.” But then you buy another red bell pepper because what if you want a fresh-looking one in the background of your photo again?
And before you know it, your refrigerator is full of halved vegetables on random plates and saucers being really unstackable and just getting in the way in general and so you decide to throw all your halved vegetables into a pot with the heat turned way up. Then you add half a can of chipotles in adobo.
Then you contemplate why it tastes so frickin’ good, but why doesn’t it look as good as it tastes? So you use your problem-solving skills to save the day. Add some Greek yogurt that was leftover from some random recipe last week. Chop up an avocado that you bought for something, but didn’t use and now might very well sit there until it’s no long usable and oh yeah, that cilantro you only needed a few sprigs of, but were forced to purchase an ENTIRE BUNDLE (does this annoy anyone else?) and there you have it. Danielle’s Happy Accident One-Pot Chipotle Sweet Potato Chili.
And I just have to laugh because out of everything going on in that kitchen, it was the best damn thing I made all day.
Zesty Vegetarian Sweet Potato Chili
Three reasons you'll love this One-Pot Chipotle Sweet Potato Chili recipe: 1. Chipotle. 2. Twenty minutes. 3. It's made from all your produce leftovers!
- 1 tablespoons olive oil
- 2 cups sweet potatoes about 1 pound, peeled and cubed
- salt and black pepper to taste
- 1 large yellow onion roughly chopped
- 1-2 large red bell pepper about 2 cups, cut into 1-inch slices
- 1 cup string beans cut into 1-inch pieces
- 1/2 tablespoon ground cumin
- 2 cloves garlic minced
- 3 1/2 ounces chipotles in adobo
- 1 15- ounce can Great Northern beans or other white bean
- 2 cups vegetable broth
- 1 bay leaf
- 1/2 cup plain nonfat Greek yogurt
- 1 ripe avocado chopped
- 1/2 cup cilantro roughly chopped
Heat olive oil in a large stockpot over medium-high heat. Add sweet potato and season with salt and pepper. Cook, stirring often, until lightly browned, about 4-5 minutes.
Add the onion, bell pepper, and string beans. Stir and cook until veggies have softened, about 3 minutes. Add cumin and garlic and cook until aromatic, about 1 minute. Add chipotle peppers, white beans, broth, and bay leaf. Bring to a boil then simmer until the squash has finished cooking, about 10 minutes.
To finish, stir in Greek yogurt. Serve in bowls and top with avocado and cilantro.