Vegetarian Sweet Potato Chili Recipe
A hearty and flavorful vegetarian sweet potato chili that can be easily made on the stovetop or in a slow cooker. Packed with nutritious vegetables, beans, and warm spices like chili powder, cumin, and cinnamon, this chili offers a delicious twist on classic comfort food. It’s perfect for those seeking a satisfying meatless meal full of rich texture and bold taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes stovetop or 8-10 hours slow cooker
- Total Time: 35 minutes stovetop or 8-10 hours slow cooker
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop and Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 tbsp avocado oil
- 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 and Seasonings
- 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
Canned Goods and Liquids
- 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
- Sauté Vegetables: Heat the avocado oil over medium heat in a Dutch oven or large pot. Add the diced onion, green and red bell peppers, sweet potatoes, and carrots. Sauté for 5-6 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 an additional 1-2 minutes to toast the spices and develop flavor.
- Combine Main Ingredients: Add the drained diced tomatoes, rinsed black beans, kidney beans, and vegetable broth. Stir well to combine all ingredients evenly.
- Simmer the Chili (Stovetop Method): Bring the mixture to a boil, then reduce heat to low and cover. Let the chili simmer gently for 20 minutes to fully cook the vegetables and meld the flavors.
- Finish and Serve (Stovetop): After 20 minutes, remove from heat and stir in the lime juice. Serve the chili hot with your choice of toppings such as chopped cilantro, sour cream, cheese, or avocado.
- Slow Cooker Method: Alternatively, combine all ingredients except for the lime juice in a large slow cooker. Cook on low for 8-10 hours, allowing the flavors to deepen and the ingredients to tenderize.
- Finish and Serve (Slow Cooker): Stir in lime juice before serving hot. Garnish with your favorite chili toppings for added freshness and creaminess.
Notes
- For a spicier chili, increase the cayenne pepper according to your heat preference.
- To keep it vegan, use dairy-free toppings instead of sour cream or cheese.
- Sweet potatoes add natural sweetness and thickness; you can substitute with butternut squash if desired.
- Beans can be swapped based on availability—pinto or cannellini beans work well too.
- Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
Find it online: https://recipethrive.com/vegetarian-sweet-potato-chili-recipe/
