Save A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices—perfect for a comforting weeknight meal.
I made this chili during a busy week when I needed something hearty but quick—it instantly became a family staple and everyone requests it on chilly evenings.
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
- Fresh cilantro (optional): chopped
- Lime wedges (optional):
- Sliced avocado (optional):
- Sour cream or vegan alternative (optional):
Instructions
- Sauté Onions:
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Add Pepper and Garlic:
- Stir in the garlic, jalapeño, and red bell pepper. Sauté for 2 to 3 minutes until fragrant.
- Add Sweet Potatoes:
- Add the diced sweet potatoes and cook for another 3 to 4 minutes, stirring occasionally.
- Spice It Up:
- Sprinkle in the cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat the vegetables.
- Add Beans and Broth:
- Pour in the diced tomatoes, black beans, and vegetable broth. Stir well and bring to a simmer.
- Simmer:
- Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Adjust Seasoning:
- Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Save We love gathering around the table with bowls of this chili and sharing stories—it has become a cozy tradition on busy nights.
Required Tools
Large heavy-bottomed pot, chefs knife, cutting board, wooden spoon or spatula, measuring spoons and cups
Allergen Information
No nuts, dairy, eggs, or gluten. Use vegan alternatives for garnish if allergies are a concern, and verify canned goods for cross-contamination.
Nutritional Information
Per serving: Calories 340, Total Fat 7 g, Carbohydrates 58 g, Protein 11 g
Save This chili is a warming and satisfying meal—perfect for feeding a crowd or enjoying leftovers throughout the week.
Cooking Guide
- → What type of beans work best in this chili?
Black beans are ideal for their texture and flavor, but kidney or pinto beans can be substituted for variety.
- → How can I adjust the heat level?
Add more jalapeño or a pinch of cayenne pepper to increase spiciness. Remove seeds from jalapeños for milder results.
- → What garnishes complement the chili?
Fresh cilantro, lime wedges, sliced avocado, and a creamy topping enhance freshness and balance spices.
- → Can I prepare this dish ahead of time?
Yes, flavors deepen when refrigerated overnight, making leftovers perfect for meal prep.
- → What sides pair well with this meal?
Cornbread or steamed rice are great options to accompany this hearty chili and complete the meal.