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🍽️ Creamy Chili with Sweet Potatoes

300 kcal · 30 min · 4 servings

Creamy Chili with Sweet Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and peel it. Cut it into coarse cubes.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Heat the oil in a pot over medium heat.
  4. 4. Add the onions and garlic to the pot. Sweat them for about 1 to 2 minutes until they become transparent.
  5. 5. Stir in the tomato paste and fry it for about 1 minute.
  6. 6. Deglaze the mixture with red wine.
  7. 7. Add the tomatoes with their juice and the vegetable broth to the pot.
  8. 8. Season with salt, 1 teaspoon of chili powder, oregano, and 1 teaspoon of sugar.
  9. 9. Bring everything to a boil and simmer over medium heat for about 5 to 6 minutes.
  10. 10. Peel the sweet potatoes and cut off the ends.
  11. 11. Cut the sweet potatoes into cubes about 2 to 3 centimeters in size.
  12. 12. Add the sweet potato cubes to the chili.
  13. 13. Let the sweet potatoes cook until tender in the chili for about 15 to 20 minutes.
  14. 14. Wash the lime under running water.
  15. 15. Halve the lime and squeeze out the juice.
  16. 16. Wash the chives and dry them.
  17. 17. Cut the chives into fine rings.
  18. 18. Put the sour cream into a small bowl.
  19. 19. Mix the sour cream with some lime juice, salt, and pepper.
  20. 20. Put the kidney beans and corn into a sieve.
  21. 21. Rinse the vegetables under cold water.
  22. 22. Let the vegetables drain well.
  23. 23. Add the drained vegetables to the chili.
  24. 24. Warm the chili with the vegetables for about 2 minutes.
  25. 25. Taste the chili and adjust with the remaining lime juice, salt, and pepper.
  26. 26. Plate the chili.
  27. 27. Serve the dish warm.

Nutrition per serving