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Hearty, healthy, and the kitchen sink of recipes, a bowl of steaming chili is the perfect cold weather entrée. While I was home for Christmas, I flipped through my mom’s copy of Real Simple magazine and came across a recipe for vegetarian chili with sweet potatoes. “Sweet potatoes and veggie chili?” I thought. “Two of my favorite foods, together?!” The recipe shot to the top of my mental to-cook list as I tore out the pages for safekeeping.
Usually when I make veggie chili, I’ll use all the vegetables I have on hand, and throw in whatever kind of beans and tomatoes that are in my pantry. This time around, I mostly followed the recipe, and it turned out fabulously.
Have you ever tried sweet potatoes in your chili before? You must, I insist!
Watch How to Make Sweet Potato Chili
Vegetarian Sweet Potato Chili
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- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Stew
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 202 reviews
Extraordinary vegetarian chili containing sweet potatoes, black and kidney beans, peppers and cocoa powder. A wonderfully delicious, hearty & healthy vegan meal. Recipe yields 6 bowls.
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Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sweet potato, peeled and cut into 1⁄2-inch cubes
- Salt and freshly ground black pepper
- 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
- 2 teaspoons unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- 1 large can (28 ounces) diced tomatoes, with their juices*
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
- 2 cups vegetable broth
- Suggested garnishes: sour cream, grated cheese, thinly sliced green onions and/or chopped cilantro
Instructions
- 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. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. 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.
- If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve.
Notes
Recipe adapted from Real Simple.
*A note on canned tomatoes: I’m concerned about the BPA levels in canned tomato goods and avoid canned tomato products as best I can. I recommend using Muir Glen canned tomatoes because their cans are BPA-free.
Slow cooker/Crockpot option: This chili should turn out well after cooking on low for 7 to 8 hours, or on high for 4 to 5 hours.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
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Reader Interactions
Comments
Rebecca
I am vegetarian and this is delicious! However, I think I added a little too much cayenne and chili powder unknowingly…I put in what the recipe asked for but because I tripled the recipe, it may have ended up way too spicy for some people…any ideas on how to “bland it up” before I take it to an event tomorrow?
Reply
Kate
Sorry for my delay! What did you end up doing?
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Rebecca Jacobson
I added a few squirts of lemon juice, stirred the pot and left it overnight. It was devoured the next day. I cook for college students one day a month and they loved it!
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Kate
Great to hear, Rebecca!
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Rebecca Jacobson
I added a few squirts of lemon juice, stirred the pot and left it overnight. It was devoured the next day. I cook for college students one day a month and they loved it!
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Bonny Hohenberger
I love your website and have made several of your recipes. However, I would appreciate it if you can give nutrition information.
Reply
Kate
Hi Bonny, All nutrition information below the notes section of the recipe. You will need to click the header to expand. Let me know if you are having issues!
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Bonny
Thanks you for responding. I’m afraid I didn’t scroll far enough down to find it.
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Hillary
I make this twice a month. I serve with a few tortilla chips and green yogurt. I double the recipe each time.
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Anna
I made this on a stormy Friday evening last week and it was amazing! My carnivore husband was talking about the leftovers even before we finished our first bowls. Thanks for always having delicious veg options on your site. Tonight I am making your Kung Pao Brussels Sprouts. Can’t wait!
Reply
Kate
Perfect for a rainy day! Thank you for sharing, Anna.
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