Save A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices—perfect for a comforting weeknight meal.
I first tried this chili on a chilly evening, looking for something warming but wholesome. It quickly became a family favorite that we return to often, thanks to it being so fuss-free and filling.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Onion: 1 large, diced
- Red bell pepper: 1, diced
- Garlic: 3 cloves, minced
- Jalapeño: 1, seeded and minced (optional)
- Black beans: 2 cans (400 g each), drained and rinsed
- Diced tomatoes: 1 can (400 g)
- Vegetable broth: 500 ml
- Olive oil: 2 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1½ tsp
- Chili powder: 1 tsp
- Ground cinnamon: ½ tsp
- Dried oregano: 1 tsp
- Salt: ¾ tsp, or to taste
- Black pepper: ¼ tsp
- Fresh cilantro: chopped (optional for garnish)
- Lime wedges: (optional for garnish)
- Sliced avocado: (optional for garnish)
- Sour cream or vegan alternative: (optional for garnish)
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Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened.
- Add aromatics:
- Stir in garlic, jalapeño, and red bell pepper. Sauté for 2 minutes until fragrant.
- Add sweet potatoes:
- Add diced sweet potatoes and cook for 3 minutes, stirring occasionally.
- Spice it up:
- Sprinkle cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper over vegetables. Stir to coat.
- Simmer:
- Pour in diced tomatoes, black beans, and vegetable broth. Stir well and bring to simmer.
- Cook through:
- Reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are tender and flavors meld.
- Final seasoning:
- Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream as desired.
Save This chili always reminds me of cozy nights at home with everyone gathered around the table. The kids love piling their bowls high with avocado and a squeeze of lime—it's become our go-to comfort dish.
Required Tools
Large heavy-bottomed pot, chefs knife, cutting board, wooden spoon or spatula, measuring spoons and cups
Allergen Information
Free from common allergens: contains no nuts, dairy, eggs, or gluten. For dairy-free, use vegan sour cream and always check ingredient labels for cross-contamination if sensitive.
Nutritional Information
Per serving: 340 calories, 7 g total fat, 58 g carbohydrates, 11 g protein
Save Enjoy this vibrant chili as a delicious centerpiece any night of the week. Leftovers are even tastier and perfect for lunch the next day!
Recipe FAQ
- → How do I make the sweet potatoes tender?
Simmer the diced sweet potatoes in the broth and tomato mixture for 25-30 minutes until soft and easily pierced with a fork.
- → Can I adjust the heat level of this dish?
Yes, add more jalapeño or a pinch of cayenne pepper for extra spiciness, or omit the jalapeño for a milder flavor.
- → What are good garnishes to pair with this chili?
Fresh cilantro, lime wedges, sliced avocado, and a dollop of sour cream or vegan alternative enhance the flavors and texture.
- → Are there suitable protein substitutes for black beans?
Kidney or pinto beans can be used as alternatives to black beans without altering the overall flavor profile significantly.
- → What is the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring occasionally until warmed through to preserve texture and flavor.
