Hearty Sweet Potato Chili with Beans (veggie-loaded)

Dying for a foolproof recipe for vegetarian chili? The search ends here with my hearty Sweet Potato Chili, loaded with fiber-rich beans, veggies and tons of bold flavor from a secret ingredient! Smoky, savory, and sweet, this nourishing meatless chili recipe is perfect for cool nights and tastes incredible the next day. Serve with easy skillet cornbread!

You're probably all like "who the heck puts chocolate in chili" and I'm like "this girl!" Sometimes I make chili and the flavor is lackluster. Give me more! Not today. This chili is my favorite vegetarian chili recipe ever. And I've tried a lot!!

She's so darn satisfying and hearty and basically a big warm blanket for your belly. Kinda like this gorg healthy white bean chili with Greek yogurt. Bring on the cozy cool weather recipes, PSL's and flannel jammies!!

I die for a huge bowl of this with melty cheddar cheese, salty tortilla chip crunchies, and a ridiculous amount of cornbread. Last supper material.

Notes on key ingredients

• Veggies! Most chili recipes center on the beans and tomatoes but we're going all in on the veggies with carrots and peppers. Antioxidants aside, O love the flavor, color, and texture they add to this recipe.
• Sweet Potato: I developed this recipe with sweet taters as the star because I'm in love with the subtle sweetness, texture, and heartiness they lend. No need to peel!
• Spices: Chili powder (make sure to use a mild blend, not chipotle chili pepper), oregano, smoked paprika, and cumin for a bold flavor boost.
• Cocoa powder: I know most chili recipes don't call for cocoa powder but trust me, when I tested this recipe with cocoa I fell hard for the amazing depth! No, it doesn't taste like chocolate (sadly).
• Diced tomatoes: Delish umami, flavor, and texture. You can also use a 28oz can. Don't drain; we want those juices.
• Tomato paste: The concentrated umami flavor tomato paste is another secret weapon for flavor here--don't skip it! Using only canned tomatoes isn't gonna cut it.

Let's make it!

But make it even BETTER

I love that like a fine wine, this chili gets even better with age. This recipe makes four large or six smaller portions. It feeds me and my hungry husband for two nights.

You can also make it ahead since it gets more flavorful as it sits!

• Use a good chili powder: It should be a blend and it shouldn't be spicy. Use one you know you like! There are dark chili powders that are extra bold and smoky if that's your jam.
• Let it simmer as long as possible: The longer it cooks, the more flavorful it'll be. You can add more liquid if too much absorbs while simmering.
• Add amazing toppings: The toppings are really where it's at for textural intrigue--cheese, sour cream, hot sauce, cornbread, tortilla chips, scallions....yum. Make a chili bar!

Isn't she stunning?!

Slow cooker version

Dump all the ingredients except broth in the Crockpot and cook on low for 7-8 hours or high for 4-5 hours, or until the veggies are tender. Season to taste and devour!

Don't miss my slow cooker smoky vegetarian chili and slow cooker curried butternut chili, too!

How to store

Leftovers will keep in the fridge tightly sealed for up to 4 days.

To freeze, place cooled soup in freezer baggies. Lay flat and freeze for up to 3 months. You can defrost overnight in the fridge and then reheat on the stove.

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This post was originally published on December 1st, 2016 and titled "Vegetarian Chili." It called for 1 stalk celery instead of sweet potatoes.