Pin 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 was amazed by how the sweetness of the potatoes balanced the smoky spices. It quickly became a family favorite for easy weeknight dinners.
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
- Sauté onions:
- 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
- Cook sweet potatoes:
- Add the diced sweet potatoes and cook for another 3–4 minutes stirring occasionally
- Add spices:
- Sprinkle in cumin smoked paprika chili powder cinnamon oregano salt and pepper Stir to coat the vegetables
- Combine main ingredients:
- 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 seasoning:
- Taste and adjust seasoning if needed
- Serve:
- Serve hot garnished with cilantro lime wedges avocado and sour cream if desired
Pin My kids love loading their bowls with extra avocado and a squeeze of lime which makes every serving a fun customizable experience at the table.
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 always verify canned goods for cross-contamination if sensitive
Nutritional Information
Per serving: Calories 340 Total Fat 7 g Carbohydrates 58 g Protein 11 g
Pin This chili is perfect for busy nights and makes a cozy meal everyone will love. Enjoy the leftovers for an easy lunch the next day
Recipe FAQ
- → Can I use other beans instead of black beans?
Yes, kidney or pinto beans make great substitutes, offering 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 to suit your spice preference.
- → What are good garnishes to enhance flavor?
Fresh cilantro, lime wedges, avocado slices, and a dollop of sour cream or vegan alternative complement the flavors well.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always check canned goods to avoid cross-contamination.
- → Can I prepare this dish ahead of time?
Absolutely, flavors deepen after resting, making it ideal for meal prep and leftovers.