This hearty and flavorful vegetarian chili is packed with sweet potatoes, black beans, tomatoes, and a mix of spices. It’s perfect for a cozy meal and is sure to satisfy everyone at the table.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup frozen corn
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Sour cream or Greek yogurt (for garnish)
- Shredded cheese (for garnish)
- Tortilla chips (for serving)
Instructions
- Prepare the Ingredients:
- Dice the onion, garlic, sweet potato, bell peppers, and jalapeño (if using). Rinse and drain the black beans.
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Cook the Sweet Potatoes and Peppers:
- Add the diced sweet potato, red bell pepper, yellow bell pepper, and jalapeño to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
- Add the Beans and Tomatoes:
- Stir in the black beans, diced tomatoes, tomato sauce, and vegetable broth. Mix well to combine.
- Season the Chili:
- Add the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Stir to evenly distribute the spices. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30-35 minutes, or until the sweet potatoes are tender.
- Finish the Chili:
- Stir in the frozen corn and lime juice. Let the chili simmer for an additional 5 minutes, until the corn is heated through.
- Serve:
- Ladle the chili into bowls and garnish with fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and shredded cheese if desired. Serve with tortilla chips on the side for added crunch.
Enjoy this delicious and nutritious vegetarian sweet potato and black bean chili as a comforting meal that’s perfect for any day of the week.
Have a great day!