Skip to content There’s nothing quite like a bowl of hearty, comforting chili to warm you up and fill you with goodness. And when it’s packed with nutritious ingredients like sweet potatoes and black beans, it becomes a delicious, healthy meal perfect for any season.
This vegetarian chili is simple to make, incredibly versatile, and loaded with health benefits. Whether you’re a home cook, a busy professional, a food enthusiast, a parent, or someone who loves a good vegetarian dish, this recipe is for you. Let’s dive in!
Ingredients and Equipment
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cans black beans (15 oz each), drained and rinsed
- 1 large onion, diced
- 1 bell pepper, diced (red, green, or yellow)
- 3 cloves garlic, minced
- 1 can diced tomatoes (28 oz)
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Toppings
- Avocado, diced
- Fresh cilantro, chopped
- Shredded cheese (cheddar, Monterey Jack)
- Lime wedges
- Sour cream or Greek yogurt
Equipment
- Large Pot or Dutch Oven: Essential for cooking the chili.
- Mixing Bowls: For prepping ingredients.
- Cooking Utensils: Measuring cups, spoons, knives, and a cutting board.
Step-by-Step Recipe Instructions
Preparation
Prepping the Vegetables: Start by peeling and dicing the sweet potatoes into small, even pieces. Chop the onions, bell peppers, and garlic.
Gathering Spices: Measure out all the spices (chili powder, cumin, paprika, garlic powder, salt, and pepper) and have them ready.
Cooking
Sauteing Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and bell peppers, and sauté for about 5 minutes until they are softened. Add the minced garlic and cook for another minute.
Adding Sweet Potatoes and Spices: Stir in the diced sweet potatoes and all the spices (chili powder, cumin, smoked paprika, garlic powder, salt, and pepper). Mix well to ensure the sweet potatoes are evenly coated with the spices.
Incorporating Liquids and Beans: Pour in the vegetable broth, diced tomatoes (with their juice), and tomato paste. Stir to combine. Add the drained and rinsed black beans, mixing everything together.
Simmering: Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
Final Touches
Adjust Seasoning: Taste the chili and adjust the salt and spices if needed.
Serving: Serve the chili hot with your choice of toppings like diced avocado, fresh cilantro, shredded cheese, lime wedges, or sour cream.
Cooking Tips and Tricks
Achieving Perfect Texture
- Consistent Chopping: Ensure all sweet potato pieces are the same size to promote even cooking.
- Balancing Flavors: Adjust the spices to taste. For a touch of sweetness, consider adding a bit of honey or maple syrup.
Slow Cooker Method
If you prefer using a slow cooker, combine all the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Thickening the Chili
To achieve a thicker consistency, use a potato masher to mash some of the sweet potatoes and beans. This will naturally thicken the chili.
Ingredient Substitutions
Dietary Preferences
- Low-Sodium Options: Use low-sodium vegetable broth and rinse canned beans to reduce sodium content.
- Gluten-Free: Ensure all spices and broths are gluten-free.
Alternative Ingredients
- Beans: Substitute black beans with kidney beans or chickpeas.
- Vegetables: Add other veggies like corn, zucchini, or carrots for extra flavor and nutrition.
- Sweet Potatoes: Swap with butternut squash or pumpkin for a different flavor profile.
Meal Planning Ideas
Batch Cooking
Preparing in Advance: Make a large batch of chili and store portions in the freezer for easy future meals.
Weekly Meal Plan: Incorporate the chili into different meals throughout the week. Use it in chili bowls, burritos, or stuffed peppers.
Versatile Uses
- Tacos and Burritos: Use the chili as a filling for tacos or burritos.
- Salads and Bowls: Serve over a bed of greens or grains for a hearty salad.
- Stuffed Vegetables: Use the chili as a filling for stuffed bell peppers or baked potatoes.
Leftover Recipes
Reheating Techniques
Maintaining Moisture: Reheat on the stove with a splash of vegetable broth or water to keep the chili from drying out.
Microwave Instructions: Heat in the microwave, covered, in short intervals, stirring in between to ensure even heating.
Creative Leftover Ideas
- Chili Nachos: Layer chili over tortilla chips and top with cheese, jalapeños, and sour cream.
- Chili Mac and Cheese: Mix the chili with cooked macaroni and cheese for a comforting meal.
- Chili-Stuffed Sweet Potatoes: Use leftover chili to fill baked sweet potatoes, topped with your favorite garnishes.
Conclusion
To sum up, making vegetarian chili with sweet potatoes and black beans is a simple, delicious way to enjoy a hearty and healthy meal. This recipe is versatile, accommodating various dietary preferences and meal planning needs. Give it a try and see how it fits into your weekly meal rotation.
Don’t forget to share your results, leave comments, and ask any questions you might have.
I’m here to help you make the most out of this fantastic recipe. Happy cooking!
