Description
In need of a go-to 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!
Ingredients
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- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 medium carrot, chopped
- 1 medium sweet potato, chopped
- 1 jalapeño, seeds and membranes removed, diced
- 2 1/2 tbsp chili powder
- 2 tsp cumin
- 1 1/2 tsp cocoa powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp oregano
- 1 tsp fine sea salt + lots of freshly ground black pepper, to taste
- 2-14oz cans diced tomatoes, with juices
- 1/4 cup tomato paste
- 2-14oz cans kidney or black beans, drained and rinsed
- 1 cup vegetable broth or water
- For garnish: shredded cheddar cheese, cornbread, tortilla chips, avocado
Instructions
- Add olive oil to a large pot or Dutch oven over medium heat. Once hot, add onion and a pinch of salt and pepper. Cook 3 minutes, or until softened.
- Add garlic, pepper, carrot, sweet potato, and jalapeño. Cook for 5 minutes.
- Add chili powder, cocoa, cumin, smoked paprika, oregano, 1/2 tsp salt, and pepper. Cook for another minute.
- Add tomatoes, tomato paste, beans, and broth or water. Stir and bring mixture to a boil, then reduce heat to medium low.
- Simmer, uncovered, for about 50 minutes or until sweet potatoes are tender. You can add more liquid to thin if you like. Season to taste (I add another 1 tsp for 1 1/2 tsp total when using water). A squeeze of lime juice or hot sauce is great too. Serve with your favorite toppings!