Black Bean and Sweet Potato Chili Vegetarian
Warm up your kitchen with this hearty and flavor-packed Black Bean and Sweet Potato Chili—a vegetarian comfort food recipe that’s as nutritious as it is delicious! Packed with tender sweet potatoes, protein-rich black beans, and a medley of warming spices like chili powder, cumin, and a hint of cinnamon, this one-pot dish offers a perfect balance of smoky, savory, and subtly sweet flavors. A splash of fresh lime juice and garnish of chopped cilantro add a refreshing finish, while optional accompaniments like tortilla chips or avocado elevate each serving. Ready in just 50 minutes, this gluten-free, plant-based chili is ideal for busy weeknights or meal prep, serving up to six satisfying bowls. Bursting with wholesome ingredients and bold spices, this vegetarian chili is sure to become a go-to favorite for cozy dinners or crowd-pleasing parties.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 medium red bell pepper, diced
- 2 15-ounce cans black beans, drained and rinsed
- 1 28-ounce can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1.5 teaspoons cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed sweet potatoes and diced red bell pepper. Cook for 5 minutes, stirring occasionally.
Add the black beans, diced tomatoes (with their juices), vegetable broth, and tomato paste to the pot. Stir well to combine.
Sprinkle in the chili powder, cumin, smoked paprika, ground cinnamon, salt, and black pepper. Stir to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the sweet potatoes are tender.
Stir occasionally to prevent sticking, and adjust seasoning with more salt or pepper if necessary.
Before serving, stir in the optional lime juice for a hint of acidity.
Ladle the chili into bowls, garnish with fresh cilantro, and serve hot.
Enjoy with your favorite accompaniments like tortilla chips, avocado slices, or a dollop of sour cream if desired.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2299 mg | 100% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 51.6 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4056 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
