Vegetarian Chili Recipe With Sweet Potatoes and Black Beans


I’m always on the hunt for dishes that are packed with nutrition, can be easily reheated, fit a variety of dietary needs, and most importantly, are incredibly delicious. Especially since several of my friends are either vegetarian or gluten-free. Good news y’all—this vegetarian chili recipe checks off every single box.

Why You’ll Love This Vegetarian Chili Recipe

This sweet potato and black bean chili is on my short list of go-to’s when I need to deliver dinner to a friend who’s sick or just had a baby. It’s packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings) so no one will miss the meat. And did I mention the incredible amount of plant-based protein, fiber, vitamins, and minerals contained in this bowl? I always make enough of this to feed the fam for dinner, provide leftovers for lunch the next day, and maybe even freeze a batch for a future meal.

So when I want to send a little love to a friend in need of a hot meal, or I need a quick, healthy (and easy) dinner, this vegetarian chili recipe is always my go-to.

Vegetarian sweet potato chili.
Sweet potato chili.

Ingredients You’ll Need for Vegetarian Chili

Sweet potato. Y’all know it’s my favorite root veg, and I’ll add it to every last dish. It’s such a standout in this vegetarian chili recipe.

Red bell pepper. It goes perfectly with the sweet potato, contributing to the chili’s color and is such a classic, Tex-Mex veg.

Garlic. I love its slightly pungent aroma as it caramelized in the pot.

Tomato paste. Adds a nice touch of richness to your chili.

Spices. We’re going with a blend of chili powder, ground cumin, salt, and black pepper to taste. This dish is all about incorporating as much flavor with as few ingredients as possible.

Crushed tomatoes. The essential base.

Black beans. These add a ton of plant-based protein and fiber while bulking up your chili so no one will miss the meat.

Sweeteners. The zest and juice of one orange plus a tablespoon of honey. Trust me, don’t leave these out.

Toppings. Arguably my favorite part of the entire dish! The options are endless here, but I consider avocados, cheese, cilantro, green onions, limes, and tortilla chips a must.


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Filled with bold flavors and warm spices, this vegetarian chili is the perfect bowl to cozy up with. 

  • 1 tablespoon olive oil
  • 1 sweet potato, peeled and chopped
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 6 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • kosher salt and freshly ground black pepper
  • One 28-ounce can crushed tomatoes
  • Two 15-ounce cans of black beans, rinsed and drained
  • 1 tablespoon honey
  • zest and juice of one orange
  • toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips

  1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sweet potato, onion, and bell pepper and cook for 10 minutes, stirring occasionally.
  2. Add the garlic, tomato paste, chili powder, and cumin. Add salt and pepper to taste and stir it all together. Add tomatoes, black beans, honey, zest, juice, and 2 cups of water, and bring to a simmer. Cover and cook over low heat for 30 minutes, until the sweet potato is very tender.
  3. Check for seasoning and add more salt and chili powder as needed. Divide among bowls, add toppings, and eat!


This chili can be made the night before and refrigerated. Reheat over low heat on the stove. Also freezes great!


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