Sweet Potato Chile Colorado
Traditionally Chile Colorado is made with beef, but I wanted to make a vegetarian or meatless version of this recipe, so today I bring you Sweet Potato Chile Colorado!
Alllllll the flavor is still there, I promise 🙂
We enjoyed this dish with cornbread, and the sour cream and sweet pickled red onions really helped bring the spiciness down a notch.
How to make Sweet Potato Chile Colorado
You can control the level of spice by removing most of the seeds from the dried chiles, or leave some seeds in if preferred.
Bring two cans of vegetable broth to a boil and add 4 dried guajillo, ancho, and arbol chiles.
Then let them soak for 30 minutes.
Next put the broth and chiles into a food processor or blender.
And blend them for at least a minute.
Next, get yourself a cute helper like my grandson 😉
As you dice 6 sweet potatoes, an onion, and mince some garlic.
The helper is optional, but just look at how adorable he is!
Set a large soup pot over medium heat and add 3 to 4 tablespoons olive oil.
Then add the sweet potatoes.
Along with some flour, kosher salt, and pepper.
And cook them for 7 to 8 minutes, stirring a few times.
Then add two diced onions, minced garlic, cumin, oregano, cinnamon, kosher salt, and pepper.
And cook another 6 to 7 minutes, stirring a few times.
Finally add two more cans of vegetable broth, the blended chiles, and some honey.
Let this simmer for about an hour, stirring several times.
Taste for seasoning and add more kosher salt, pepper, or honey if it’s too spicy.
Top Sweet Potato Chile Colorado with sour cream, cheese, sweet pickled onions, or green onions if desired 🙂
We also has ours with cornbread!
YUM!
If you like Sweet Potato Chile Colorado, you might also like these recipes…
Sweet Pickled Red Onions
Slow Cooker Vegetarian Chili
Mushroom and Spinach Ravioli Lasagna
Spinach Feta Lemon Orzo
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Sweet Potato Chile Colorado
Sweet Potato Chile Colorado, a vegetarian/ meatless recipe version of classic Mexican Chile Colorado beef stew, flavorful but very healthy!
Ingredients
- 4 dried guajillo chiles
- 4 dried ancho chiles
- 4 to 5 dried arbol chiles
- 4 14 ounce cans vegetable broth
- 3 to 4 tablespoons olive oil
- 6 sweet potatoes diced with skin on
- 3 tablespoons flour
- kosher salt, pepper
- 2 onions diced
- 7 to 8 cloves garlic minced
- 2 tablespoons cumin
- 2 tablespoons dried oregano
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- Optional: sour cream, cheese, green onions, pickled red onions (link to recipe in post above)
Instructions
-
Remove the stems from the dried chiles and remove some of the seeds (this depends on your spice preference, more seeds will be more spicy and less seeds will be less spicy).
-
Add 2 cans of the vegetable broth to a saucepan and add the chiles. Bring to a boil and remove from heat. Let them soak in the hot broth for 30 minutes.
-
Pour the chiles and broth into a blender or food processor and blend until smooth (mine took over a minute, have a towel handy in case of spillage).
-
Set a large soup pot over medium heat and add the oil, sweet potatoes, flour, kosher salt, and pepper. Cook 7 to 8 minutes, stirring a few times.
-
Add the onion, garlic, cumin, oregano, cinnamon, more kosher salt and pepper and cook 6 to 7 more minutes, stirring a few times.
-
Add the remaining 2 cans of broth, the blended chiles, and honey. Bring this to a boil and then reduce the heat to medium low and simmer for about an hour, stirring a few times. Taste for seasoning and add more kosher salt and pepper if needed, if too spicy try adding more honey.
-
Serve with sour cream, cheese, green onions, and/or pickled red onions if desired. We also served ours with cornbread.
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