Vegetarian Sweet Potato Chili

This delicious chili is easily assembled from pot to table, a great dish to serve a crowd. The unexpected presence of sweet potatoes instead of the common white potato adds a natural sweetness that marries well with the chili’s vegetables, kidney and black-eyed peas.

1 cup chopped onion
3/4 cup coarsely chopped green bell pepper
3/4 cup coarsely chopped red bell pepper
1 cup chopped zucchini
1 cup chopped, peeled carrot
2 cloves garlic, minced
2 tablespoons light olive oil
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup water
1 (28-ounce) can diced tomatoes
1 cup mild or medium salsa
3 cups peeled, cubed North Carolina sweet potato
1 (28-ounce) can red kidney beans
1 (15-ounce) can black-eyed peas or garbanzo beans
1 cup corn kernels

In a large soup pot, sauté onion, peppers, zucchini, carrot and garlic in olive oil about 5 minutes or until tender.

Stir in cumin, salt, pepper, water, tomatoes, salsa and sweet potatoes. Simmer 20 minutes, stirring often.

Add beans, kidney beans, black-eyed peas, and corn. Cook another 20 minutes over low heat. Season to taste.

Servings: 6
Source: North Carolina SweetPotato Commission