Save A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices—perfect for a comforting weeknight meal.
The first time I made this chili for friends, everyone loved how warming and flavorful it was. It quickly became a staple at our cozy fall gatherings.
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, lime wedges, avocado, sour cream or vegan alternative: For garnish (optional)
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Instructions
- Start sautéing:
- Heat olive oil in a large pot over medium heat. Add the 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.
- Incorporate sweet potatoes:
- Add the diced sweet potatoes and cook for another 3–4 minutes, stirring occasionally.
- Spice blend:
- Sprinkle in the cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat the vegetables.
- Simmer:
- Pour in the diced tomatoes (with juices), black beans, and vegetable broth. Stir well and bring to a simmer.
- Cook and meld flavors:
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, 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 if desired.
Save Sharing this chili with my family has always been a joy, especially when everyone adds their favorite toppings around the dinner table.
Required Tools
Large heavy-bottomed pot, chef knife, cutting board, wooden spoon or spatula, measuring spoons and cups
Allergen Information
Free from common allergens: contains no nuts, dairy, eggs, or gluten. If using sour cream, check for dairy allergens; opt for a vegan alternative if needed. Always verify canned goods for cross-contamination if sensitive.
Nutritional Information
Per serving: Calories 340, Total Fat 7 g, Carbohydrates 58 g, Protein 11 g
Save Enjoy this chili warm from the pot with your favorite toppings. It makes a delicious meal prep option for busy weeks!
Recipe FAQ
- → Can I add extra heat to this dish?
Yes, increase the jalapeño amount or include a pinch of cayenne pepper to boost the spiciness to your liking.
- → Are there alternative beans that can be used?
Kidney or pinto beans are excellent substitutes and work well with the spices and vegetables in this dish.
- → What are good side options to serve with this chili?
Cornbread or rice complement the flavors and textures, making a complete and satisfying meal.
- → How can I adjust the seasoning if it's too mild?
Taste after cooking and add more chili powder, cumin, or salt gradually to enhance the flavor depth.
- → Is this dish suitable for a vegan diet?
Yes, it is naturally vegan but if using garnishes like sour cream, opt for plant-based alternatives.
