Description
A hearty, cozy, and nutritious vegetarian chili that’s perfect for healthy fall dinners. Packed with sweet potatoes, black beans, and warm spices, it’s a budget friendly, freezer ready one pot meal the whole family will love.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper, to taste
- Juice of 1 lime
- Optional toppings: avocado, cilantro, lime wedges, tortilla chips, vegan sour cream
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté until translucent, about 4–5 minutes.
- Stir in garlic, bell pepper, and sweet potato. Cook for another 5 minutes until the vegetables begin to soften.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the vegetables with spices.
- Mix in the tomato paste, then add black beans, diced tomatoes (with juice), and vegetable broth. Stir everything together.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until sweet potatoes are tender.
- Remove from heat. Stir in lime juice. Adjust seasoning to taste.
- Serve hot with your favorite toppings.
Notes
- For more heat, add a diced jalapeño or ¼ tsp cayenne pepper.
- To thicken the chili, mash a portion of the sweet potatoes and beans after cooking.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American