Save A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices. This dish is perfect for a comforting weeknight meal and makes a satisfying main course for any occasion.
I first tried this chili when searching for a warming dinner that would keep everyone full and happy, and now it is a regular request at home—especially during chilly evenings.
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, for garnish (optional)
- Lime wedges: for garnish (optional)
- Sliced avocado: for garnish (optional)
- Sour cream or vegan alternative: for garnish (optional)
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Add aromatics:
- Stir in the garlic, jalapeño, and red bell pepper. Sauté for 2 to 3 minutes until fragrant.
- Add sweet potatoes:
- Add the diced sweet potatoes and cook for another 3 to 4 minutes, stirring occasionally.
- Spice it up:
- Sprinkle in the cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir well to coat the vegetables.
- Simmer chili:
- Pour in the diced tomatoes, black beans, and vegetable broth. Stir and bring to a simmer.
- Cook until tender:
- Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Finish:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Save This chili is a family favorite on busy nights, when we all gather around the table eager for hearty, nourishing comfort food.
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. If using sour cream, opt for a vegan alternative if needed. Always verify canned goods for cross-contamination if sensitive.
Nutritional Information
Calories: 340. Total Fat: 7 g. Carbohydrates: 58 g. Protein: 11 g (per serving).
Save Enjoy this nourishing chili with your favorite toppings or a side of cornbread. It is sure to satisfy and warm you up every time.
Recipe Guide
- → Can I make this dish spicier?
Yes, increase the amount of jalapeño or add a pinch of cayenne pepper to elevate the heat level to your preference.
- → Are there alternatives to black beans?
Kidney or pinto beans can be used as substitutes without compromising the flavor and texture.
- → What sides pair well with this dish?
Cornbread or steamed rice complement the rich, savory flavors and soak up the delicious sauce.
- → Is this dish suitable for vegan diets?
Yes, all ingredients are plant-based. Use a vegan sour cream alternative for garnish if desired.
- → Can I prepare this in advance?
This dish tastes even better the next day, making it excellent for meal prep and leftovers.