Save to Pinterest 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, my kitchen filled with the warm scent of cumin and smoked paprika. It was so satisfying to watch the sweet potatoes become tender and the beans soak up all the spices.
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 (optional): 1, seeded and minced
- 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 (optional): chopped
- Lime wedges (optional):
- Sliced avocado (optional):
- Sour cream or vegan alternative (optional):
Instructions
- Prepare the base:
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add vegetables:
- Stir in the garlic, jalapeño, and red bell pepper. Sauté for 2–3 minutes until fragrant.
- Cook sweet potatoes:
- 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 the vegetables.
- Simmer:
- Pour in the diced tomatoes with juices, black beans, and vegetable broth. Stir well and bring to a simmer.
- Tenderize and meld flavors:
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Finish and serve:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Save to Pinterest My family loves gathering around the table for chili night. We all reach for our favorite toppings and share stories from the day.
Required Tools
You'll need a large heavy-bottomed pot, chef's knife, cutting board, wooden spoon or spatula, and measuring spoons and cups for this recipe.
Allergen Information
Check canned goods for cross-contamination if you are sensitive. If using sour cream, be sure to use a vegan alternative to keep the chili dairy-free.
Nutritional Information
Each serving contains approximately: 340 calories, 7 g fat, 58 g carbohydrates, and 11 g protein.
Save to Pinterest Enjoy this chili fresh or as leftovers. The flavors only get richer after a day in the fridge.
Recipe FAQs
- → What is the best way to cook sweet potatoes for this dish?
Peel and dice the sweet potatoes evenly to ensure uniform cooking. Sauté them briefly before simmering for a tender texture that holds up well in the chili.
- → Can I use other beans instead of black beans?
Yes, kidney or pinto beans are great substitutes that maintain the hearty texture and flavor of the dish.
- → How can I make this dish spicier?
Adding extra jalapeño or a pinch of cayenne pepper during cooking increases the heat without overpowering the other flavors.
- → What garnishes complement this chili well?
Fresh cilantro, lime wedges, sliced avocado, and a dollop of sour cream or vegan alternative add freshness and creaminess.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, making this a safe choice for gluten-free cooking.