Save A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices that make it perfect for a comforting weeknight meal.
I first made this chili for a chilly autumn evening, and it quickly became a go-to for cozy family dinners. The mix of sweet potatoes and beans adds rich flavor and texture that everyone enjoys.
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 (optional): 1, seeded and minced
- 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 (optional): chopped
- Lime wedges (optional): for serving
- Sliced avocado (optional): for garnish
- Sour cream or vegan alternative (optional): for garnish
Instructions
- Sauté onions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Add aromatics:
- Stir in the garlic, jalapeño, and red bell pepper. Sauté for 2–3 minutes until fragrant.
- Add sweet potatoes:
- Add the diced sweet potatoes and cook for another 3–4 minutes, stirring occasionally.
- Season and combine:
- Sprinkle in the cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat the vegetables well.
- Add beans and liquids:
- Pour in the diced tomatoes with juices, black beans, and vegetable broth. Stir thoroughly and bring to a simmer.
- Simmer:
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Taste and serve:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Save Sharing this chili with my family always brings warmth to our table, especially when my kids load up on avocado and lime for that fresh finish.
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. Use vegan sour cream if desired and always check canned goods for cross-contamination.
Nutritional Information
Per serving: Calories: 340, Total Fat: 7 g, Carbohydrates: 58 g, Protein: 11 g
Save This chili is a crowd-pleaser that delivers both nutrition and comfort. Make a big batch and let everyone choose their favorite garnishes.
Recipe FAQ
- → Can I adjust the heat level?
Yes, increase the jalapeño or add cayenne pepper to match your preferred spice intensity.
- → Are there suitable bean alternatives?
Kidney or pinto beans can be used interchangeably for a slightly different flavor and texture.
- → What sides pair well with this dish?
Cornbread, rice, or crusty bread complement the hearty and vibrant flavors excellently.
- → How do I enhance the flavor when reheating leftovers?
Leftovers develop deeper flavors; reheat gently and consider adding a splash of broth to maintain moisture.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free when checked for cross-contamination.