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Sweet Potato Chili

Recipe by -Nancy Craig, 2015-2016 Product Focus Group Member


  • 2 tablespoons olive oil or grape seed oil (I used the Sweet Basil)
  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces
  • 2 teaspoons chili powder
  • 1-2 cloves garlic, minced
  • salt and pepper
  • 1 (15 ounce) can unseasoned black beans, drained and rinsed
  • 1 (15 ounce can) pinto beans, drained and rinsed
  • 1 (15 ounce can) diced tomatoes (I used Original Rotel)
  • 3-4 cups vegetable broth (I used our Bouillon)
  • 1 tablespoon unsweetened cocoa powder
  • 12 ounces Morning Star Farms Grillers Crumbles, optional


In a large stockpot, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes. Add in the sweet potatoes and peppers. Stir in the chili powder and cumin and season with salt and pepper. Cook the veggies for about 4-5 minutes, stirring every so often.

Add in the black beans, pinto beans, and diced tomatoes. Pour in 3 cups of the vegetable broth and stir in the cocoa powder.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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