
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.
Serves:
Ingredients
- 1tbsolive oil
- 1pcred onionchopped
- 1pcgreen bell pepperchopped
- 1pcred bell pepperchopped
- 1pcsweet potatopeeled and cubed
- salt
- freshly ground black pepper
- 4garlicpressed or minced
- 1tbschili powder
- 1tspground cumin
- 1tspcayenne pepper
- 2tspcocoa powderunsweetened
- ¼tspground cinnamon
- 28ozdiced tomatoeswith their juices
- 15ozblack beansrinsed and drained
- 15ozkidney beansrinsed and drained
- 2cupsvegetable broth
Instructions
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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.
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Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
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Reduce the heat to medium-low. Add the garlic and spices and liquid ingredients, and stir. Bring the mixture to a gentle simmer.
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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.
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For a thicker consistency, use a potato masher to mash the chili until the texture suits your preferences.
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Season chili with salt and pepper to taste.
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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
Nutrition
- Calories:Â 597.54kcal
- Fat:Â 4.89g
- Saturated Fat:Â 0.87g
- Monounsaturated Fat:Â 2.00g
- Polyunsaturated Fat:Â 1.36g
- Carbohydrates:Â 109.42g
- Fiber:Â 35.79g
- Sugar:Â 9.95g
- Protein:Â 35.68g
- Sodium:Â 1060.94mg
- Calcium:Â 320.20mg
- Potassium:Â 2624.24mg
- Iron:Â 11.68mg
- Vitamin A: 244.33µg
- Vitamin C:Â 68.40mg
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