Vegetarian Sweet Potato Chili

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This Vegetarian Sweet Potato Chili is basic in ingredients but totally sophisticated in taste - it has a smoky and sweet flavor and packed with protein for a vegan and gluten-free meal you'll want to make and eat all throughout the fall and winter! Avocado {NOT} optional ;)

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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.

This Vegetarian Sweet Potato Chili is basic in ingredients but totally sophisticated in taste - it has a smoky and sweet flavor and packed with protein for a vegan and gluten-free meal you'll want to make and eat all throughout the fall and winter! Avocado {NOT} optional ;)

 

I start out with red onions, chopped sweet potatoes, green peppers and garlic with olive oil.

This Vegetarian Sweet Potato Chili is basic in ingredients but totally sophisticated in taste - it has a smoky and sweet flavor and packed with protein for a vegan and gluten-free meal you'll want to make and eat all throughout the fall and winter! Avocado {NOT} optional ;)

Once the vegetables soften, I add in the spices. And this step is the most important I think! 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.

This Vegetarian Sweet Potato Chili is basic in ingredients but totally sophisticated in taste - it has a smoky and sweet flavor and packed with protein for a vegan and gluten-free meal you'll want to make and eat all throughout the fall and winter! Avocado {NOT} optional ;)

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 😉

 

 

Ingredients

  • 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

Instructions

  1. Heat a large heavy bottom pot with the oil over medium high heat.
  2. 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.
  3. Add the chili powder, smoked paprika, cumin and Mexican oregano and stir to coat the vegetables.
  4. 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.
  5. 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.
  6. Add the lime juice, season with salt and pepper.
  7. Garnish with avocados and fresh cilantro, if desired.

Comments

  • Reply
    Dan
    February 11, 2018 at 3:06 pm

    One of the most flavorful chili’s I have tried and made! I believe I like it more than an original beef or chicken chili. The best part is it was really easy to make and took me about 30 minutes.

    • Reply
      Yumna Jawad
      February 11, 2018 at 4:26 pm

      That’s so great to hear Dan!! Thanks so much for the positive feedback. I really appreciate it 🙂

  • Reply
    Amal mackie
    January 19, 2018 at 9:12 am

    Your soups are amazing.

    • Reply
      Yumna Jawad
      January 19, 2018 at 12:15 pm

      Thank you!! 🙂

  • Reply
    Joann Beydoun
    January 15, 2018 at 8:54 pm

    It was AMAZING!! All kids and husband loved it and can’t wait for leftovers ???? great job Yumna!!

    • Reply
      Yumna Jawad
      January 15, 2018 at 9:17 pm

      Yay! That makes my heart happy! Thank you for trying it and sharing your feedback!! :))))

  • Reply
    Yumna Jawad
    January 15, 2018 at 6:20 pm

    Thank you so much love! 🙂 Glad you enjoyed it!

  • Reply
    Suz
    January 15, 2018 at 2:50 pm

    So earthy and delicious! I loved it!

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