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 made this chili while experimenting with vegetarian dishes for my family. Its bold, rich flavors quickly made it a weeknight favorite that everyone asked for again and again.
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
- Garnishes (optional): Fresh cilantro, chopped; lime wedges; sliced avocado; sour cream or vegan alternative
Instructions
- Start the Base:
- 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.
- Sweet Potatoes In:
- Add the diced sweet potatoes and cook for another 3–4 minutes, stirring occasionally.
- Spice it Up:
- Sprinkle in cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat 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.
- Finish & Serve:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime, avocado, and sour cream if desired.
Save When my kids return from soccer practice, a steaming bowl of this chili brings everyone to the table smiling. Even picky eaters love piling it high with avocado and cilantro.
Required Tools
Large heavy-bottomed pot, chef's knife, cutting board, wooden spoon or spatula, measuring spoons and cups.
Allergen Information
Free from common allergens including nuts, dairy, eggs, and gluten. If serving with sour cream, verify dairy content or swap for vegan options. Check 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 your homemade chili with your favorite toppings, and don't forget cornbread for the perfect side.
Recipe FAQs
- → Can I adjust the spice level in this chili?
Absolutely. To increase heat, add more jalapeño or a pinch of cayenne pepper during cooking. For milder flavor, omit spicy ingredients.
- → Are there suitable alternatives for the black beans?
You can substitute with kidney or pinto beans without altering the dish's texture and flavor profile significantly.
- → What garnishes complement this chili best?
Fresh cilantro, lime wedges, sliced avocado, and sour cream (or vegan alternatives) add brightness and creaminess.
- → Is this dish gluten-free and vegan-friendly?
Yes, it is naturally gluten-free and vegan when using plant-based sour cream or omitting it altogether.
- → Can I prepare this chili ahead of time?
Leftovers taste even better the next day as the flavors continue to meld—ideal for meal prepping.