Print Recipe

Chipotle Sweet Potato & 4 Bean Veggie Chili in Football Bowls

Makes 10+ servings

Ingredients

  • 15- Ounce can black beans rinsed and drained
  • 15- Ounce can pinto beans rinsed and drained
  • 15- Ounce can Great Northern Beans rinsed and drained
  • 15- Ounce can kidney beans rinsed and drained
  • 2 14.5- Ounce cans tomato sauce
  • 1 14.5- Ounce can crushed tomatoes
  • 1 Small yellow onion diced
  • 1/2 Red pepper or 4-5 sweet mini peppers cored and diced
  • 1 Cup shredded carrots
  • 1 Sweet potato peeled and cubed
  • 3 Cloves of garlic pressed
  • 1 Tablespoon chili powder
  • 2 Teaspoons chipotle chile powder
  • 1 Teaspoon cinnamon
  • Salt and pepper to taste (about 1/2 to 1 teaspoon each)
  • 2 Tablespoons olive oil
  • oval shaped rolls I like Bolillo rolls

Recommended Toppings :

  • Shredded cheese
  • Sour cream
  • Splash of Louisiana Hot Sauce

Instructions

  • In a large sauté pan, add a swirl of olive oil and turn heat to medium.
  • Add onions, peppers, and sweet potatoes.
  • Stir, sauteing until softened (about 5-7 minutes) then add carrots and 3 cloves pressed garlic.
  • Cook for another couple minutes then remove from heat.
  • Now add all 4 cans of drained beans to a large cast iron soup pot.
  • Top with all the sautéed veggies.
  • Finally add tomato sauce, crushed tomatoes, and spices.
  • Mix well, turn heat to low, cover, and simmer for at least 30 minutes before serving.
  • Cut out an oval shape in the center of each roll and remove the top.
  • Scoop out the inside but be careful not to break through the bottom of the bread.
  • Fill the bowls with chili.
  • Garnish with a sprinkling of cheese.
  • Add sour cream to a squeeze bottle and draw on sour cream football lacing as garnish.
  • Serve hot and enjoy!