Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
30 Mins
Serves 4

Earthy sweet potatoes add depth to this vegetarian chili. New Mexico chile powder is fruity and mild, so don't be scared off by the generous amount called for here. Feel free to swap in any other kind of chile powder you have on hand--just use less of it.

How to Make It

Step 1

Heat oil in a medium pot over medium-high heat. Add onion, garlic, bell pepper, and sweet potatoes and cook, stirring, until vegetables soften, about 5 minutes. Add New Mexico and chipotle chile powders, cumin, and coriander and cook until spices are fragrant, about 10 seconds. Stir in beans and broth and partially cover. Reduce heat to medium and cook, stirring occasionally, until sweet potatoes are soft and chili is slightly thickened, about 15 minutes. Season to taste with salt and pepper.

Step 2

Meanwhile, zest orange and lime into a small bowl (you should have about 1 tbsp. orange zest and 2 tsp. lime zest). Add cilantro. Quarter lime. Reserve orange for another use.

Step 3

Ladle chili into 4 bowls. Top with cilantro-zest mixture, avocado, sour cream, crushed chips, and lime wedges.

Step 4

Note: Nutritional analysis is per serving without toppings.

Ratings & Reviews

micheleanncooks's Review

November 24, 2014
We prepared this tonight as written and it was amazing! The combination of chile powders was so delicious. The cilantro-zest mixture really took it to another level. We will definitely be cooking this again.

deannelc's Review

February 07, 2014
This chili was fast and easy to make, but ended up being a bit too spicy. (And we like spicy!). I think the spiciness was due to the chipotle powder. I did really like the orange zest, lime zest & cilantro topping. Although this recipe was easy, I don't think it will make it into our regular rotation...

dgmayer's Review

January 06, 2014
Chili was simple to make and delicious. Will definitely make again!

Foster02's Review

December 17, 2013