How To Make Vegetarian Sweet Potato Chili
This vegetarian sweet potato chili recipe is tossed with flavorful herbs and spices. A hearty and filling meal that will give you warmth on cold days.
In a 4×6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables 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 and liquid ingredients, 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.
For a 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.
Suggested garnishes: sour cream, grated cheese, thinly sliced green onions, and/or chopped cilantro
- Calories: 597.54kcal
- Fat: 4.89g
- Saturated Fat: 0.87g
- Monounsaturated Fat: 2.00g
- Polyunsaturated Fat: 1.36g
- Carbohydrates: 109.42g
- Fiber: 35.79g
- Sugar: 9.95g
- Protein: 35.68g
- Sodium: 1060.94mg
- Calcium: 320.20mg
- Potassium: 2624.24mg
- Iron: 11.68mg
- Vitamin A: 244.33µg
- Vitamin C: 68.40mg
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