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 evening, looking for a nutritious dinner that everyone would enjoy. The sweet potatoes add warmth and heartiness, while black beans make it filling but still light.
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: Chopped cilantro, lime wedges, sliced avocado, sour cream or vegan alternative (optional)
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3 4 minutes until softened.
- Add Vegetables:
- Stir in garlic, jalapeño, and red bell pepper. Sauté for 2 3 minutes until fragrant.
- Add 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.
- Add Liquids:
- 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.
- Taste and Finish:
- Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Pin it This chili has become a family-favorite, especially on busy weeks when we need something fast and filling. Even picky eaters love building their own bowls with toppings.
Required Tools
Large heavy-bottomed pot, chefs knife, cutting board, wooden spoon or spatula, and measuring spoons and cups ensure everything comes together with ease.
Allergen Information
Free from common allergens: contains no nuts, dairy, eggs, or gluten. If serving with sour cream, use vegan varieties to keep dairy-free. Double-check all canned goods for cross-contamination risk.
Nutritional Information
Per serving: Calories: 340, Total Fat: 7 g, Carbohydrates: 58 g, Protein: 11 g.
Pin it Enjoy this hearty chili fresh or reheated—it only gets tastier. Top with your favorite garnishes for a vibrant, satisfying meal.
Recipe Questions & Answers
- → What sweet potatoes work best for this dish?
Medium-sized, firm sweet potatoes are ideal as they hold their shape well during simmering and add a natural sweetness.
- → Can I adjust the heat level in this chili?
Yes, adding extra jalapeño or a pinch of cayenne pepper increases the spice. For a milder taste, omit the jalapeño.
- → What can I substitute for black beans if preferred?
Kidney or pinto beans make excellent alternatives and complement the spices and vegetables similarly.
- → How do I know when the chili is done cooking?
It's ready once the sweet potatoes are tender when pierced with a fork and the flavors are well blended after simmering 25–30 minutes.
- → What are some good garnishes for this dish?
Fresh cilantro, lime wedges, sliced avocado, and sour cream or vegan alternatives add freshness and richness.