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Vegetarian Sweet Potato Chili

A comforting and hearty plant-based chili that combines sweet potatoes with robust spices for a nutritious and delicious meal perfect for cooler seasons.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium Sweet Potatoes Provides a soft, melt-in-your-mouth texture; substitute with butternut squash.
  • 1 large Onion Adds a savory foundation; use red onion for a sweeter flavor.
  • 2 cloves Garlic Gives depth and aroma; leeks can work as a milder alternative.
  • 2 medium Bell Peppers Any color works, but use yellow for sweetness.
Canned Ingredients
  • 1 can Canned Diced Tomatoes Brings acidity and moisture; replace with fresh tomatoes if preferred.
  • 2 cans Canned Beans (e.g., kidney or black beans) A great source of protein; any beans can be used.
Cooking Essentials
  • 4 cups Vegetable Broth Enhances flavor; use water in a pinch.
  • 2 tbsp Chili Powder Crucial for authentic chili flavor; cayenne can amp up the heat.
  • 1 tbsp Cumin Lends warmth; coriander is a nice substitute.
  • 1 tbsp Cocoa Powder Adds richness; omit for a lighter base.
  • 1/2 tsp Cayenne Pepper Gives a kick; adjust according to taste.
  • Salt Salt & Pepper To taste; always season well to elevate flavors.

Method
 

Preparation
  1. In a 4-to-6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers, and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes. Reduce the heat to medium-low.
  2. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans, and broth), and stir.
Cooking
  1. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
  2. If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences.
Serving
  1. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired, and serve.

Notes

Let the chili sit for a day in the fridge; flavors deepen with time. This chili pairs well with crusty bread.