Ancho Sweet Potato Chili

I made this recipe after a short rib taco recipe that I have and I’m just impressed that this sauce is this versatile. The great thing is this dish is hearty, flavorful and versatile. You can easy turn it into enchiladas, tacos, burritos or serve it over rice.

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5 from 1 vote

Ancho Sweet Potato Chili

I made this recipe after a short rib taco recipe that I have and I’m just impressed that this sauce is this versatile. The great thing is this dish is hearty, flavorful and versatile. You can easy turn it into enchiladas, tacos, burritos or serve it over rice. Tips for success, toasting chiles, brings out the character of the chiles if you skip this step you will have a good chili. Follow the recipe as is and you’ll have a mind-blowing chili. When buying sweet potatoes, do not buy ones with strings, this is a sign of an old sweet potato. Any oregano works, Mexican just has a special flavor. Not a fan of beans? Don’t add them. Picking red onions, you can make a day in advanced if you like too.
Total Time45 mins
Course: Main Course
Cuisine: American, Mexican, Southern
Keyword: chili, roasted sweet potatoes
Author: Kenneth

Ingredients

Sweet Potato Chili:

  • 2 ancho chiles seeded stems removed
  • 2 medium tomatoes
  • 4 cups low sodium vegetable stock warmed
  • 1 tablespoon kosher salt
  • 1 tablespoon creole seasoning
  • 3 medium sweet potatoes peeled chopped large
  • ¼ cup grapeseed oil
  • 1 onion chopped medium
  • 2 celery stalks chopped medium
  • 1 bell pepper chopped medium
  • 4 garlic cloves chopped fine
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 tablespoon Mexican oregano
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 15 oz. can black beans rinsed
  • ¼ cup vegan dark chocolate chips
  • 1 tablespoon vegan worcestershire sauce
  • 12 sprigs cilantro garnish
  • 1 cup non-dairy sour cream garnish

Pickled red onions:

  • 1 cup water
  • 1 large red onion sliced thin
  • ¾ cup white vinegar
  • ¾ cup red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt

Instructions

  • Turn on the heat to medium-high in a dry medium skillet, toast ancho chilies for 15 seconds on each side until slightly charred evenly. Then remove and sit in vegetable stock and bring to a boil, cook for 10 minutes. Next, in the same skillet evenly char tomatoes on all sides and sit to the side, about 5 minutes. After place ancho vegetable stock, tomatoes and 1 teaspoon of kosher salt in a blender and blitz on high for 1 to 2 minutes.
  • Season sweet potatoes evenly with creole seasoning. Turn on the heat to medium, in a 5-quart pot, add grapeseed oil, once hot, add sweet potatoes and cook for 2 minutes, remove and sit to the side.
  • Add onions, celery and bell peppers, cook for 3 minutes, stirring occasionally. Add garlic and tomato paste, cook for 1 minute. Add bay leaves, oregano, cumin, cinnamon, black pepper, cayenne, black beans, sweet potatoes and vegan chocolate. Scrape the bottom of pot to pick up any brown bits then add the ancho vegetable stock and vegan worcestershire. Turn the heat to high and bring to a boil, cover with lid, turn heat down to low and simmer for 30 minutes. Test sweet potatoes for doneness by piercing with a fork making sure they’re tender.
  • While sweet potatoes are cooking, turn the heat on medium in a medium sauce pot bring water to a boil, add red onions and remove from the heat, after 1 minute. Add the white and red vinegars, sugar and kosher salt. Bring to a boil for 3 minutes. Remove from the heat and let cool, in mixture. Store in a glass jar.
  • Pour chili in individual bowls and garnish with pickled onions, a drizzle of non-dairy sour cream and a stem of cilantro.

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