Sweet Potato Chili

Sweet Potato Chili
Total Time

40 min.

Serving & Size

250 mL

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable oil 30 mL 2 tbsp
Onion, chopped 375 mL 1 1/2 cups
Garlic, peeled and minced 2 cloves 2 cloves
Celery, sliced ½” thick 250 mL 1 cup
Sweet potato, peeled, diced ½” 1 L 4 cups
Red bell pepper, diced ½” 250 mL 1 cup
Green bell pepper, diced ½” 250 mL 1 cup
Campbell’s® Vegetarian Chili Base
2 L
8 cups

Fully flavored chili base, specifically developed for fresh garnish to be added for a complete chili.

Cauliflower 500 mL 2 cups
Black Beans, canned, drained & rinsed 500 mL 2 cups
Kidney Beans, canned, drained & rinsed 500 mL 2 cups
Cilantro, chopped 125 mL 1/2 cup
1. Heat oil in a large pot over medium-high heat until hot but not smoking.
2. Add onions and cook until softened (approximately 2-3 minutes). Add garlic and stir and cook another 2 minutes.
3. Stir in celery, sweet potato, red bell pepper, green bell pepper.
4. Add Campbell's® Vegetarian Chili Base, and cauliflower. Slowly bring to a boil, add black beans, kidney beans and simmer for 10-15 minutes.
5. Stir in cilantro and heat through.
6. Serve.

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