Vegetarian Sweet Potato Chili
We are diving straight into fall recipes, even though the weather forecast for this weekend still shows some 80 degree temps! Hey, I’ll take it…it’s still warm but the leaves are changing colors, that’s good by my book! Can you tell I’m not a fan of cold weather?! But you guys probably already know that I’m a huge fan of soups and chili, and pretty much eat them all year long. However it’s not social-media-acceptable behavior to share soup recipes in the summer…how dare I?! So I cook them in social secrecy and the recipes come out in the fall haha. This Vegetarian Sweet Potato Chili is one recipe that I’ve made over and over again and it never gets old.
When it comes to chili, the more spices the merrier, so pile on that smoked paprika, cumin, chili powder and oregano because it’s about to spicy up in here! All those spices simmering with the vegetables gives it a deep smokey flavor that feels so heart-warming and so comforting, whether you’re vegetarian or not. Say hurray to “Meatless Mondays” with this recipe that never fails to please any crowd. Or maybe you just want to have this on a random Tuesday, or maybe you want to be like me and double the recipe and make it in that ginormous pot you inherited from your grandmother, so you can eat this vegetarian sweet potato chili all week. It’s possible that I have a biased opinion, but it’s the best darn chili recipe I’ve ever made (or even tasted…just gonna put it out there!). See for yourself 😉
- 1 Tbsp olive oil
- 1 red onion, chopped
- 2 large sweet potatoes, peeled and chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 2 Tbsp chili powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp dried Mexican oregano
- 3 cups vegetable broth
- 1 can (28 oz) diced (fire roasted) tomatoes, with its juices
- 1 can (4.5 oz) chopped green chilis, with its juices
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- Juice of 1 lime
- Garnishes: avocado and cilantro
- Heat a large heavy bottom pot with the oil over medium high heat.
- Add the red onions, sweet potatoes, bell pepper and garlic, season with salt and pepper. Stir to combine, and cook until the onions and translucent and the vegetables soften, about 5-7 minutes.
- Add the chili powder, smoked paprika, cumin and Mexican oregano and stir to coat the vegetables.
- Pour the vegetable broth, diced tomatoes with their juices, chopped green chilis with their juices, followed by the black beans, kidney beans and pinto beans. Stir to combine and bring mixture to a boil.
- Cover the pot and reduce the heat to maintain a gentle simmer. Cook for additional 30 more minutes until all the flavors are well-incorporated and the mixture is thick.
- Add the lime juice, season with salt and pepper.
- Garnish with avocados and fresh cilantro, if desired.