Vegetarian sweet potato chili

We recently received the following comment on the Kaiser Permanente Facebook page from Sherry-Ann in Hawaii:

This past Thursday night, Kaiser Hospital on Oahu, Hawaii was serving SWEET POTATO CHILI for dinner. I was there because I needed to go to the after-hours care clinic. I just had to try some, along with their steamed vegetables... IT WAS DELICIOUS! I wish I could get the recipe.

Well, we tracked it down for Sherry-Ann and we're sharing it here. Thank you to the Food & Nutrition Services department at Kaiser Permanente Moanalua Medical Center for sharing your recipe!

Servings: 6

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients

  • 1 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 cup zucchini, chopped
  • 1 cup carrot, chopped
  • 1 1/2 teaspoon minced garlic
  • 2 Tbsp olive oil
  • 1/2 teaspoon cumin
  • 1 cup water
  • 3 cups diced tomato
  • 1 cup mild or medium salsa
  • 3 cups sweet potato, peeled and cubed
  • 1 can (28 oz) red kidney beans, black-eyed peas or garbanzo beans, drained
  • 2 cups or 1 can corn, drained
  • Salt and pepper as needed

Directions

In large soup pot, saute onion, bell peppers, zucchini, carrot and garlic in oil for about 5 minutes or until tender.

Stir in cumin, salt, pepper, water, tomatoes, salsa and sweet potato. Simmer for 20 minutes.

Add kidney beans, black-eyed peas or garbanzo beans and corn.

Cook an additional 20 minutes over low heat. Season to taste.

Nutrition Information (per serving)

  • Calories: 220 cal
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Carbohydrate: 43 g
  • Fiber: 9 g
  • Sugars: 4 g
  • Sodium: 210 g
  • Protein: 10 g

Contributor

Executive Chef