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 for friends on a chilly evening, and its warmth and flavors brought everyone together around the table. It's become a favorite for weeknight dinners, offering comfort and heartiness without a lot of fuss.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Onion: 1 large, diced
- Red bell pepper: 1, diced
- Garlic: 3 cloves, minced
- Jalapeno: 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: 1 1/2 tsp
- Chili powder: 1 tsp
- Ground cinnamon: 1/2 tsp
- Dried oregano: 1 tsp
- Salt: 3/4 tsp, or to taste
- Black pepper: 1/4 tsp
- Fresh cilantro: chopped (optional, for garnish)
- Lime wedges: (optional)
- Avocado: sliced (optional)
- Sour cream: or vegan alternative (optional)
Instructions
- Prepare the pot:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
- Saute the aromatics:
- Stir in garlic, jalapeno, and red bell pepper. Sauté for 2–3 minutes until fragrant.
- Add sweet potatoes:
- Add diced sweet potatoes and cook for 3–4 minutes, stirring occasionally.
- Add spices:
- Sprinkle in cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat vegetables.
- Combine and simmer:
- Pour in diced tomatoes, black beans, and vegetable broth. Stir well and bring to simmer.
- Cook:
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Season:
- Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Save This chili is always requested by my family for busy nights. We love gathering around with bowls topped with everyone’s favorite garnishes.
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. Always verify canned goods to avoid cross-contamination if sensitive.
Nutritional Information
Calories: 340, Total Fat: 7 g, Carbohydrates: 58 g, Protein: 11 g (per serving)
Save Serve with warm cornbread or rice for a complete meal. Enjoy this cozy chili any night you need something both nourishing and satisfying.
Recipe FAQs
- → What spices enhance the flavor of the chili?
Cumin, smoked paprika, chili powder, cinnamon, and oregano create a warm, complex flavor profile that complements the sweet potatoes and black beans.
- → Can I adjust the heat level in this dish?
Yes, adding more jalapeño or a pinch of cayenne pepper increases the spice, while omitting them keeps the chili milder.
- → What is the best way to serve this hearty chili?
Serve hot with garnishes like fresh cilantro, lime wedges, sliced avocado, or a dollop of sour cream or its vegan alternative.
- → Are there suitable bean substitutions if black beans aren't available?
Kidney or pinto beans can be used as alternatives to black beans, offering different textures while maintaining protein content.
- → How long does it take to prepare and cook this meal?
Preparation takes about 15 minutes, with 35 minutes of cooking time, totaling 50 minutes for a flavorful dish.