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 cold evening when I wanted a nourishing, flavor-packed dinner that everyone could enjoy together.
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: 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: chopped, for garnish
- Lime wedges: for garnish
- Avocado: sliced, for garnish
- Sour cream or vegan alternative: for garnish, optional
Instructions
- Heat Oil:
- Add olive oil to a large pot over medium heat and cook the onion for 3 minutes until softened.
- Sauté Aromatics:
- Stir in garlic, jalapeno, and red bell pepper; sauté for 2 minutes until fragrant.
- Add Sweet Potatoes:
- Mix in diced sweet potatoes and cook for 3 minutes, stirring occasionally.
- Spice & Season:
- Sprinkle in cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper; stir to coat vegetables.
- Add Liquids & Beans:
- Pour in diced tomatoes, black beans, and vegetable broth; stir and bring to a simmer.
- Simmer:
- Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until sweet potatoes are tender.
- Finish:
- Taste, adjust seasonings as needed, and serve hot with garnishes.
Save My family loves gathering around the table and adding their own toppings—it always makes dinner feel special.
Serving Suggestions
Serve this chili with warm cornbread, steamed rice, or tortilla chips for a complete meal.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.
Variations
Try substituting kidney or pinto beans for black beans, and add more jalapeno or cayenne pepper if you like extra heat.
Save This colorful chili brings warmth and hearty comfort to any weeknight meal. Customize with your favorite toppings for even more flavor.
Common Questions
- → Can I substitute the black beans with other legumes?
Yes, kidney or pinto beans can be used as alternatives to black beans without altering the flavor significantly.
- → How can I make this dish spicier?
Add more jalapeño or a pinch of cayenne pepper to increase the heat level according to your taste.
- → What are suitable garnishes to serve with this dish?
Fresh cilantro, lime wedges, sliced avocado, and sour cream or a vegan alternative complement the flavors well.
- → Is this dish gluten-free?
Yes, all ingredients used are naturally gluten-free, making it safe for gluten-sensitive diets.
- → Can it be prepared ahead for meal prep?
Absolutely, leftovers develop deeper flavors overnight and make for a convenient, ready-to-eat meal.