Save A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices—perfect for a comforting weeknight meal.
I remember the first chilly autumn evening I made this chili at home. Its vibrant colors and delicious aroma instantly became a family favorite, making weeknight dinners something to look forward to.
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
- Prepare the vegetables:
- 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.
- Add sweet potatoes:
- Add the diced sweet potatoes and cook for another 3–4 minutes, stirring occasionally.
- Season:
- Sprinkle in the cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat the vegetables.
- Add liquids and legumes:
- Pour in the 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.
- Final touch:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Save This chili was the perfect centerpiece at our last family game night. My kids loved scooping it up with slices of avocado and lime, and even the pickiest eater went back 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; 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 This chili is an easy way to add lots of flavor and nutrition to your dinner routine. Enjoy it with cornbread or rice for a satisfying meal anytime.
Recipe Help
- → Can I substitute other beans for black beans?
Yes, kidney or pinto beans work well as alternatives, providing a similar texture and taste.
- → How can I add more heat to this dish?
Increase the amount of jalapeño or add a pinch of cayenne pepper when adding the spices.
- → What side dishes pair best with this meal?
Cornbread, rice, or a simple green salad complement the flavors and round out the meal nicely.
- → How long does it take to cook this dish?
Preparation takes about 15 minutes, while simmering requires 25–30 minutes for tender vegetables and blended flavors.
- → Are there allergen concerns with this dish?
It's free from nuts, dairy, eggs, and gluten. Be cautious if adding sour cream; a vegan alternative may be preferred.