Pin it A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices, making it perfect for a comforting weeknight meal.
I first tried this chili on a chilly autumn night when our family wanted something wholesome and heartwarming. The combination of sweet potatoes and black beans instantly became a household favorite.
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 garnish)
- Lime wedges: (optional garnish)
- Sliced avocado: (optional garnish)
- Sour cream or vegan alternative: (optional garnish)
Instructions
- Heat oil and soften onion:
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add aromatics and pepper:
- Stir in garlic, jalapeño, and red bell pepper. Sauté for 2–3 minutes until fragrant.
- Add sweet potatoes:
- Add diced sweet potatoes and cook for another 3–4 minutes, stirring occasionally.
- Season:
- Sprinkle in cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat the vegetables.
- Add liquids and beans:
- Pour in diced tomatoes (with juices), black beans, and vegetable broth. Stir well 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.
- Adjust seasoning:
- Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Pin it This chili is always a crowd-pleaser at our family gatherings. It's a colorful, inviting dish that brings everyone to the table for seconds.
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, check for dairy allergens. 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
Pin it Serve with rice or cornbread for a hearty complete meal. Enjoy leftovers for easy lunches throughout the week.
Recipe FAQs
- → Can I adjust the spice level in this chili?
Yes, increase jalapeño or add cayenne pepper to boost the heat, or omit them for milder flavors.
- → What beans work best in this dish?
Black beans are traditional, but kidney or pinto beans can be substituted without altering the overall texture.
- → How do I make this dish gluten-free?
The chili is naturally gluten-free; just ensure vegetable broth and canned goods are labeled gluten-free.
- → Can I prepare this chili in advance?
Yes, flavors deepen after resting overnight, making it excellent for meal prep or leftovers.
- → What garnishes enhance the chili’s flavor?
Fresh cilantro, lime wedges, sliced avocado, and sour cream or vegan alternatives add freshness and richness.
- → Is this dish suitable for vegan diets?
Absolutely, using a vegan sour cream substitute keeps the dish fully plant-based and flavorful.