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Introduction
Chili has long been a comfort food staple, but this vegetarian twist brings new life to the classic dish. Originating from the creative kitchens of health-conscious home cooks, this sweet potato and bean chili has become a favorite among those seeking a nutritious yet satisfying meal. The addition of sweet potatoes not only adds a delightful natural sweetness but also pays homage to the ancient civilizations of the Americas, where both chili peppers and sweet potatoes were cultivated for thousands of years. This dish beautifully marries traditional flavors with modern dietary preferences, creating a bowl of warmth that's perfect for cool autumn evenings or any time you're craving a nourishing, plant-based meal.
Ingredients
• 2 medium sweet potatoes (about 1 pound), peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 (15-ounce) cans mixed beans, drained and rinsed (such as kidney, black, and pinto beans)
• 1 (14.5-ounce) can diced tomatoes, with juices
• 2 cups low-sodium vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving
Step 1:
Heat olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
Step 2:
Add minced garlic and cook for another minute until fragrant.
Step 3:
Add diced sweet potatoes, red and green bell peppers. Cook for 5 minutes, stirring occasionally.
Step 4:
Stir in cumin, smoked paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Step 5:
Add diced tomatoes with juices, mixed beans, vegetable broth, and tomato paste. Stir to combine.
Step 6:
Bring the mixture to a boil, then reduce heat to low. Simmer for 25-30 minutes, stirring occasionally, until sweet potatoes are tender and chili has thickened.
Step 7:
Stir in apple cider vinegar and cook for an additional 2 minutes.
Step 8:
Taste and adjust seasoning if necessary. Remove from heat and let stand for 5 minutes before serving.
Q: Can I make this chili in a slow cooker?
A: Yes, combine all ingredients except apple cider vinegar and cilantro in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in vinegar before serving.
Q: Is this chili spicy?
A: The recipe has a mild to moderate heat level. Adjust the cayenne pepper to your preference or omit it for a milder version.
Q: Can I use dried beans instead of canned?
A: Yes, but soak and cook the dried beans separately before adding them to the chili. You'll need about 3 cups of cooked beans to replace the canned ones.
• For a spicier chili, increase the amount of cayenne pepper or add a diced jalapeño with the bell peppers.
• Sweet potatoes can be substituted with butternut squash for a similar sweetness and texture.
• If you prefer a thicker chili, mash some of the sweet potatoes against the side of the pot after cooking.
• This recipe is naturally gluten-free and vegan. Ensure all canned products are certified gluten-free if necessary.
• For added protein, consider adding 1 cup of quinoa with an extra cup of vegetable broth.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Ladle chili into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side for squeezing over the chili.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
To save time, chop vegetables and measure spices while the onions are sautéing. The chili can simmer for longer if needed, which will intensify flavors.
- For a thicker consistency, mash some of the sweet potatoes against the side of the pot after cooking.
- Adjust the level of spiciness by varying the amount of cayenne pepper used.
- For added depth of flavor, try roasting the sweet potatoes before adding them to the chili.
For a protein boost, add 1 cup of quinoa with an extra cup of vegetable broth. You can also substitute sweet potatoes with butternut squash for a different flavor profile.
Serve with a side of cornbread or over brown rice. Pair with a crisp, light beer or a fruity red wine like Zinfandel.
This chili is perfect for fall and winter, but can be enjoyed year-round.
This recipe contains no common allergens. However, always check the labels of canned goods for potential allergens or cross-contamination warnings.
