Description
A hearty and flavorful vegetarian sweet potato chili that combines the sweetness of sweet potatoes with bold spices and beans for a nutritious, comforting main course. Perfect for chilly days, this chili can be prepared on the stovetop or slow cooker and topped with your favorite chili condiments.
Ingredients
Vegetables and Aromatics
- 1 medium red onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, chopped
- 3 garlic cloves, minced
Spices
- 1 ½ tbsp chili powder
- 2 tsp unsweetened cocoa powder
- 1 ½ tsp cumin
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
Liquids and Canned Goods
- 2 tbsp avocado oil
- 1 28-oz can petite diced tomatoes, drained
- 1 15-oz can black beans, rinsed and drained
- 1 15-oz can kidney beans, rinsed and drained
- 2 cups vegetable broth
- 2 tsp lime juice
Optional Toppings
- Chopped cilantro
- Sour cream or plain Greek yogurt
- Cheese
- Avocado slices
Instructions
- Prepare the Vegetables: Heat the avocado oil over medium heat in a 5 or 6-quart Dutch oven or large pot. Add the diced onion, green and red bell peppers, diced sweet potatoes, and chopped carrots. Sauté for 5 to 6 minutes until the vegetables begin to soften.
- Add Spices and Garlic: Stir in the minced garlic along with chili powder, cocoa powder, cumin, oregano, salt, cayenne pepper, and cinnamon. Continue sautéing for another 1 to 2 minutes to release the spices’ aromas.
- Add Liquids and Beans: Pour in the drained diced tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together until well combined. Bring the mixture to a boil.
- Simmer the Chili: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, allowing the flavors to meld and the sweet potatoes to fully cook.
- Finish and Serve: After simmering, remove the pot from heat and stir in the lime juice. Serve the chili hot, garnished with your choice of chopped cilantro, sour cream or Greek yogurt, cheese, or avocado slices.
- Slow Cooker Method (Optional): Combine all ingredients except the lime juice in a large slow cooker. Cook on low for 8 to 10 hours, then stir in the lime juice just before serving. Add toppings as desired.
Notes
- Adjust the cayenne pepper for your preferred level of heat or omit for a milder chili.
- Drain diced tomatoes to prevent the chili from becoming too watery.
- The cocoa powder adds a subtle depth of flavor but can be omitted if unavailable.
- For a vegan option, omit cheese and sour cream or use plant-based alternatives.
- Sweet potatoes can be swapped for regular potatoes or butternut squash for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
