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 on a chilly autumn evening, and it's become a staple in our home whenever we crave something warming that pleases everyone's taste buds.
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
- Garnishes (optional): Fresh cilantro, chopped; lime wedges; sliced avocado; sour cream or vegan alternative
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Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add peppers and garlic:
- Stir in garlic, jalapeño, and red bell pepper. Sauté for 2–3 minutes until fragrant.
- Cook the sweet potatoes:
- Add 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.
- Combine and simmer:
- Pour in diced tomatoes (with juices), black beans, and vegetable broth. Stir well and bring to a simmer.
- Slow cook:
- 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 My family loves gathering around the table with cornbread to enjoy this chili together, chatting about our day while passing the garnishes.
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. Always verify canned goods if sensitive. Use vegan sour cream if needed.
Nutritional Information
Per serving: 340 calories, 7 g total fat, 58 g carbohydrates, 11 g protein
Save This chili is ideal for busy nights and makes leftovers that are perfect for lunch the next day. Don't forget the lime and avocado for a fresh finish!
Recipe Questions & Answers
- → Can I substitute other beans for black beans?
Yes, kidney or pinto beans work well and provide a similar texture and flavor profile.
- → What adds the smoky flavor to this chili?
Smoked paprika combined with chili powder gives the dish its warm, smoky undertone.
- → How can I increase the heat level?
Adding extra jalapeño or a pinch of cayenne pepper intensifies the chili's spiciness.
- → What are good accompaniments for this dish?
Cornbread or rice pair beautifully, balancing the spices and providing added texture.
- → Is this dish suitable for special diets?
Yes, it is naturally vegan, gluten-free, and free from common allergens like nuts and dairy.
