Pin it 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 on a chilly weeknight when I wanted something wholesome without spending hours in the kitchen. The sweet potatoes add a delightful creaminess and the spice blend offers just the right amount of warmth.
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
- Cumin: 2 tsp, ground
- Smoked paprika: 1½ tsp
- Chili powder: 1 tsp
- Cinnamon: ½ tsp, ground
- Oregano: 1 tsp, dried
- Salt: ¾ tsp, or to taste
- Black pepper: ¼ tsp
- Garnishes (optional): Fresh cilantro, 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 garlic, jalapeño, and red bell pepper. Sauté for 2–3 minutes until fragrant.
- Sweet potatoes in:
- Add diced sweet potatoes and cook for another 3–4 minutes, stirring occasionally.
- Add spices:
- Sprinkle in cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat the vegetables.
- Simmer:
- Pour in diced tomatoes (with juices), black beans, and vegetable broth. Stir well and bring to a simmer.
- Cook:
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Finish:
- Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Pin it My family loves this chili on movie nights served with cornbread and plenty of avocado slices. It's always a hit and there are rarely leftovers the next day!
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: contains no nuts, dairy, eggs, or gluten. When using sour cream, check for dairy allergens or opt for a vegan alternative if needed. Always verify canned goods for cross-contamination if you have sensitivities.
Nutritional Information
Per serving: 340 calories, 7 g total fat, 58 g carbohydrates, 11 g protein.
Pin it Serve this chili fresh and enjoy leftovers the next day for an even richer flavor. Add your favorite toppings and pair with crusty bread or rice.
Recipe FAQs
- → Can I use other beans instead of black beans?
Yes, kidney or pinto beans are great substitutes and work well with the flavors.
- → How can I add more heat to this dish?
Increase the amount of jalapeño or add a pinch of cayenne pepper for extra spiciness.
- → Is this dish suitable for gluten-free diets?
Absolutely, all ingredients are naturally gluten-free, making it safe for gluten-sensitive diets.
- → What garnishes complement the chili best?
Fresh cilantro, lime wedges, sliced avocado, and a dollop of sour cream or vegan alternative add great flavor and texture.
- → Can I prepare this dish ahead of time?
Yes, leftovers taste even better the next day as the flavors continue to develop.
- → What cooking tools do I need?
A large heavy-bottomed pot, chef's knife, cutting board, wooden spoon or spatula, and measuring spoons and cups are recommended.