Pin this 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 on a rainy night, using ingredients already in my pantry, and it's now a staple for cozy dinners and meal prep.
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 aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3 to 4 minutes until softened.
- Add vegetables:
- Stir in garlic, jalapeño, and red bell pepper. Sauté for 2 to 3 minutes until fragrant.
- Incorporate sweet potatoes:
- Add diced sweet potatoes and cook for another 3 to 4 minutes, stirring occasionally.
- Season:
- Sprinkle in cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat vegetables.
- Add liquids and beans:
- Pour in 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.
Pin this My family gathers around the table for this chili whenever we want warmth and comfort. Even picky eaters ask for seconds!
Required Tools
Large heavy-bottomed pot, chefs knife, cutting board, wooden spoon or spatula, measuring spoons and cups
Allergen Information
Contains no nuts, dairy, eggs, or gluten. If using sour cream, select a vegan option for dairy-sensitive diets. Always verify canned items for cross-contamination.
Nutritional Information
Each serving (~340 calories) delivers 7 g total fat, 58 g carbohydrates, and 11 g protein, making it a satisfying and nourishing main course.
Pin this This chili comes together easily and is even tastier the next day. Enjoy it with cornbread or rice for a complete meal!
Recipe FAQs
- → Can I make this stew spicier?
Yes, increase the jalapeño quantity or add a pinch of cayenne pepper to enhance the heat without overpowering the other flavors.
- → What beans can I substitute for black beans?
Kidney beans or pinto beans work well as alternatives and maintain a similar texture and taste profile.
- → How do I know when the sweet potatoes are done?
They should be tender when pierced with a fork, usually after simmering for 25–30 minutes with the other ingredients.
- → What sides pair well with this dish?
Cornbread or steamed rice complement the stew, absorbing the flavorful sauce and adding texture contrast.
- → Is this suitable for a gluten-free diet?
Yes, all main ingredients are naturally gluten-free. Always check canned goods labels to avoid cross-contamination.
- → How can I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Flavors deepen after resting, making leftovers taste better.