Vegetarian Sweet Potato Chili - Live Slow Run Far

Vegetarian Sweet Potato Chili

Sweet potato chili in a cast iron pot.

För recept på svenska, klicka här: Vegetarisk chili med sötpotatis

Back in New York, we had about 1% of the time we have now to spend in the kitchen cooking. It was a constant battle to try to eat home cooked meals every night without having to bend over backwards and pull a complete circus act in the process, but the times we ended up with take out weren’t actually that many. Especially not after we got serious about money saving – then we never did. Our key tools included meal planning, grocery shopping every Sunday, big batch cooking and early morning prepping. Having the veggies be pre-chopped when we got back home from work could literally feel like a total life-saver.

Chili turned into one of our favorite fall and winter meals during those busy years, and we’d make batches big enough to practically last us a whole week. Using sweet potatoes quickly became standard because, well, it’s freaking amazing in there – so much so that we decided to make a tiny exception from our local produce-only commitment and use organic ones from Spain in order to create the best possible recipe here. This is our go-to fall comfort stew, and we sure hope you’ll give it a go too. Good luck!

Serves 4-6
Total Time: 1 hr 20 min


2 tbsp olive oil
1 medium onion (150 g), chopped
2 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp chipotle paste
2 large sweet potatoes (750 g), peeled and cut in 1-2 cm cubes
1000 g crushed tomatoes
690 g cooked brown or kidney beans (9 dl)
5 dl water
1 tbsp soy sauce
1 tsp salt, plus additional to taste
Black pepper
400 g frozen corn


  1. Sauté the onion in olive oil over medium heat until softened, approximately 5 min.
  2. Add in the garlic, cumin and oregano, stirring constantly. After 30 seconds, add in the chipotle paste and let cook for another 30 seconds while continuing to stir.
  3. Add in sweet potatoes, crushed tomatoes, beans, soy sauce and water and bring to a simmer. Add 1 tsp of salt and a good grind of black pepper.
  4. Simmer on low heat, covered, for approximately 1 hour or until the sweet potatoes are done.
  5. Stir in the corn and let cook for another 5 minutes. Season with additional salt (we usually add another 1/2 tsp).
  6. Let cool slightly before serving, and any leftovers may very well be even better the next day.

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