Vegetarian Sweet Potato Chili: A Hearty and Healthy Recipe for All Seasons

Vegetarian Sweet Potato Chili is a delightful dish that warms the soul and tantalizes the taste buds. As the weather cools down, there’s nothing quite like a hearty bowl of chili to bring comfort and satisfaction. This recipe not only showcases the vibrant flavors of sweet potatoes but also embraces the rich tradition of chili, which has been a staple in many cultures for centuries. People love this dish for its perfect balance of sweetness and spice, along with its thick, satisfying texture that makes it a filling meal. Plus, it’s incredibly convenient to prepare, making it an ideal choice for busy weeknights or cozy gatherings with friends and family. Join me as we explore the wonderful world of Vegetarian Sweet Potato Chili, a dish that is sure to become a favorite in your home!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 2 medium carrots, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (with juices)
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 cup corn (fresh, frozen, or canned)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving)
• Shredded cheese (optional, for serving)

Preparing the Vegetables

First things first, let’s get our vegetables prepped. I love the vibrant colors and flavors that sweet potatoes and bell peppers bring to this chili.

1. Start by peeling and dicing the sweet potatoes into small cubes, about 1/2 inch in size. This will help them cook evenly and blend well with the other ingredients.
2. Next, chop the onion and bell pepper. I usually remove the seeds from the bell pepper for a smoother texture, but you can leave them in if you prefer a bit more crunch.
3. Dice the carrots into small pieces as well. They add a nice sweetness and texture to the chili.
4. Finally, mince the garlic. I like to use a garlic press for this, but a knife works just as well.

Cooking the Base

Now that our veggies are prepped, it’s time to start cooking!

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic and cook for an additional minute, stirring frequently to prevent it from burning. The aroma will be amazing!
3. Next, toss in the diced sweet potatoes, bell pepper, and carrots. Stir everything together and let it cook for about 5-7 minutes, allowing the vegetables to soften slightly.

Adding the Beans and Spices

Now it’s time to add the heartiness to our chili with beans and spices!

1. Once the vegetables have softened, add the black beans and kidney beans to the pot. These will provide protein and fiber, making this chili filling and nutritious.
2. Pour in the can of diced tomatoes along with their juices. This will add a lovely acidity and depth of flavor to the chili.
3. Next, add the vegetable broth. I usually start with 1 cup, but you can adjust this based on how thick or soupy you like your chili.
4. Now, it’s time to spice things up! Add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir everything together until well combined.
5. Season with salt and pepper to taste. I recommend starting with about 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjusting as needed.

Simmering the Chili

Let’s allow all those flavors to meld together!

1. Bring the chili to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to low and cover the pot.
2. Let it simmer for about 25-30 minutes, stirring occasionally. This will give the sweet potatoes time to cook through and the flavors to develop beautifully.
3. If you find that the chili is getting too thick, feel free to add a bit more vegetable broth or water to reach your desired consistency.
   

   Conclusion:

   In summary, this Vegetarian Sweet Potato Chili is a must-try for anyone looking to enjoy a hearty, flavorful meal that’s both nutritious and satisfying. The combination of sweet potatoes, beans, and spices creates a delightful harmony of flavors that will warm your soul and fill your belly. Plus, it’s incredibly versatile! You can serve it with a dollop of sour cream or Greek yogurt, sprinkle some fresh cilantro on top, or even add a squeeze of lime for an extra zing. If you’re feeling adventurous, try adding some corn or bell peppers for added texture and taste. I encourage you to give this recipe a go and experience the deliciousness for yourself. Whether you’re a seasoned chef or a kitchen novice, this Vegetarian Sweet Potato Chili is easy to make and perfect for any occasion. Don’t forget to share your experience with friends and family, and let them know how much you enjoyed this delightful dish. I’d love to hear your variations and serving suggestions too! So grab your ingredients, get cooking, and enjoy a bowl of this comforting chili that’s sure to become a favorite in your home. Happy cooking!
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   Vegetarian Sweet Potato Chili: A Hearty and Healthy Recipe for All Seasons

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   • Author: Dottie
   • Total Time: 45 minutes
   • Yield: 6 servings 1x

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   Description

   This Sweet Potato and Bean Chili is a nutritious and flavorful dish, perfect for cozy dinners or meal prep. Packed with sweet potatoes, colorful veggies, and protein-rich beans, it’s a hearty option that can be topped with fresh cilantro, avocado, and lime for a refreshing finish. Enjoy a warm bowl of comfort!

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   Ingredients

   Scale 1x2x3x

   • 2 medium sweet potatoes, peeled and diced
   • 1 tablespoon olive oil
   • 1 large onion, chopped
   • 3 cloves garlic, minced
   • 1 bell pepper (any color), chopped
   • 2 medium carrots, diced
   • 1 can (15 oz) black beans, drained and rinsed
   • 1 can (15 oz) kidney beans, drained and rinsed
   • 1 can (15 oz) diced tomatoes (with juices)
   • 1 cup vegetable broth
   • 1 tablespoon chili powder
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon cayenne pepper (optional, for heat)
   • Salt and pepper to taste
   • 1 cup corn (fresh, frozen, or canned)
   • Juice of 1 lime
   • Fresh cilantro, chopped (for garnish)
   • Avocado slices (for serving)
   • Shredded cheese (optional, for serving)

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   Instructions

   1. Peel and dice the sweet potatoes into small cubes, about 1/2 inch in size.
   2. Chop the onion and bell pepper, removing seeds if desired.
   3. Dice the carrots into small pieces.
   4. Mince the garlic using a garlic press or knife.
   5. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
   6. Add the minced garlic and cook for an additional minute, stirring frequently.
   7. Toss in the diced sweet potatoes, bell pepper, and carrots. Stir and cook for about 5-7 minutes until the vegetables soften slightly.
   8. Add the black beans and kidney beans to the pot.
   9. Pour in the can of diced tomatoes with their juices.
   10. Add the vegetable broth, adjusting the amount based on your desired thickness.
   11. Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using).
   12. Season with salt and pepper to taste.
   13. Bring the chili to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low and cover the pot.
   14. Let it simmer for about 25-30 minutes, stirring occasionally. Adjust the consistency with more broth or water if needed.
   15. Stir in the corn and lime juice just before serving.
   16. Serve hot, garnished with fresh cilantro, avocado slices, and shredded cheese if desired.

   Notes

   • This chili can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
   • Feel free to customize the vegetables or beans based on your preferences or what you have on hand.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes