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Sweet Potato & Black Bean Vegetarian Chili

A vibrant and hearty vegetarian chili made with sweet potatoes and black beans, perfect for cozy evenings and sharing warm memories.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced Offers a sweet flavor; carrots could work as a substitute.
  • 1 can black beans, rinsed and drained Great source of protein; kidney beans can substitute.
  • 1 bell pepper, diced Use any color for added variety.
  • 1 cup corn, fresh or frozen Canned corn can also work.
  • 1 onion, diced Builds the base flavor; shallots can be an alternative.
  • 3 cloves garlic, minced Enhances overall flavor; garlic powder can suffice.
  • 4 cups vegetable broth Keeps it hearty; chicken broth may be a simple swap.
  • 1 tablespoon chili powder Brings heat; adjust to taste or use taco seasoning.
  • 1 teaspoon cumin Lends depth; consider smoked paprika for a smokier flavor.
  • to taste salt and pepper Adjust to your preference.
Garnishes & Extras
  • Fresh cilantro (for garnish) Adds brightness; parsley can substitute.
  • Avocado (for serving) Enhances each bite; sour cream is an alternative.
  • Crusty bread (for serving) Perfect for dipping; cornbread complements the chili.

Method
 

Cooking Instructions
  1. In a large pot, heat some oil over medium heat. Add diced onion and bell pepper, sautéing until softened.
  2. Add minced garlic and sauté for another minute until fragrant.
  3. Stir in the diced sweet potatoes, corn, black beans, chili powder, cumin, salt, and pepper.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce heat and let it simmer for about 25-30 minutes or until the sweet potatoes are tender.
  6. Adjust seasoning to taste.
  7. Serve hot, garnished with fresh cilantro and avocado, alongside crusty bread if desired.

Notes

Common mistakes include not sautéing vegetables beforehand and overcooking sweet potatoes. For added protein, toss in quinoa or lentils. Let the chili sit to enhance flavors.