Description
This chunky sweet potato chili is a hearty and healthy vegetarian recipe. It features sweet potatoes, black beans, tomatoes, and bell peppers in a flavorful vegetable broth base. It’s a warming and filling meal perfect for any occasion.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large sweet potatoes, peeled and diced
- 1 sweet onion, finely diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) petite diced tomatoes, undrained
- 1 lime, juiced
- 1 tablespoon tomato paste
- 1.5 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red cayenne pepper (optional)
- Optional garnishes: sour cream, chopped cilantro, sliced jalapeños
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the diced sweet potatoes, diced sweet onion, and chopped green and red bell peppers. Sauté for 8-10 minutes, stirring occasionally.
- Stir in the garlic cloves and sauté for an additional 1 minute.
- Add the vegetable broth, black beans, red kidney beans, petite diced tomatoes, fresh lime juice, tomato paste, chili powder, cumin, kosher salt, black pepper, and cayenne pepper (if using).
- Stir everything together and bring to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the potatoes and vegetables are softened.
- Serve the chunky sweet potato chili warm, garnished as desired.
Notes
- For a thinner chili, add more vegetable broth as needed.
- Vegetable broth is recommended for a vegetarian dish, but chicken or beef broth can also be used.
- Reduced-sodium broth can be used if preferred.
- Other bean options include navy beans, cannellini beans, or pinto beans.
- For spicier chili, add cayenne pepper, diced jalapeños, or green chilies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat with additional broth if it has thickened.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 394 kcal
- Sugar: 14 g
- Sodium: 921 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 19 g
- Protein: 17 g
- Cholesterol: 0 mg