Sweet Potato and Roasted Fennel Chili
This hearty chili combines roasted fennel and sweet potatoes with smoky spices and beans, creating a thick, rustic stew. The dish features tender vegetables and a rich, layered flavor profile, with a slightly sweet and licorice undertone from the fennel. It has a chunky, inviting appearance with a vibrant, warming color palette.
Equipment
- Baking sheet
- Large pot or Dutch oven
- Wooden spoon or spatula
Ingredients
- 1 lb sweet potatoes peeled and diced
- 1 bulb fennel trimmed and sliced
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 can (15 oz) beans drained and rinsed, such as black beans or kidney beans
- 1 can (14.5 oz) diced tomatoes undrained
- 2 cups vegetable broth
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes and sliced fennel on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until tender and caramelized, stirring halfway through.
- While the vegetables are roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent and fragrant, about 5 minutes.
- Stir in the minced garlic, smoked paprika, and cumin, cooking for another minute until the spices become aromatic and slightly darker in color.
- Add the roasted sweet potatoes and fennel to the pot, breaking them up slightly with the back of a spoon for texture blending. Stir to combine with the spiced onion mixture.
- Pour in the canned diced tomatoes along with their juices and the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer uncovered for about 15 minutes, allowing flavors to meld and the chili to thicken.
- Stir in the drained beans and continue simmering for another 10 minutes until the beans are heated through and the chili has thickened further.
- Taste and season with salt and pepper as needed, adjusting for flavor balance and spice level.
- Once the chili has reached your desired consistency, remove from heat. Ladle into bowls, and serve hot, garnished with your favorite toppings such as fresh herbs or a squeeze of lime if desired.
Notes
Roasting the fennel and sweet potatoes adds depth and sweetness to the chili. Feel free to customize with extra spices or toppings for a personalized touch.