How can you spice up an already amazing vegetarian chili recipe while keeping it healthy and meat free? Add in some sweet potato of course! You’ve already seen Chef Michael Smith make the perfect vegetarian chili, now follow along as he introduces you to the joys of adding sweet potato!
Directions for: Vegetarian Chili with Sweet Potato
6 sweet potatoes, cut into 6 or 8 cubes each
2 eggs, whisked
1 splash orange juice
1 Tbsp cinnamon
1 pinch salt
1 cup cheddar cheese, shredded
any leftover chili (vegetarian or otherwise)
1. Preheat your oven to 375ºF and turn on your convection fan if you have one.
2. Steam, bake, boil or microwave the sweet potatoes until tender, about 20 minutes. Once cooked, transfer the sweet potatoes to a large bowl. Whisk together the orange juice, cinnamon, salt and eggs then stir into the sweet potatoes until smooth. Stir in the cheddar cheese.
3. Transfer your leftover chili to a 9 by 13-inch baking dish and spoon and smooth the sweet potato mixture over the top. Bake until hot, bubbly and lightly browned, about 30 minutes. Spoon into bowls and share!
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