Smoky Black Bean and Sweet Potato Chili
This hearty vegetarian chili is packed with tender sweet potatoes, two types of beans, and a deeply smoky spiced tomato base that simmers to incredible richness. It is a filling and nutritious fall meal that satisfies even the most dedicated meat eaters and gets better the next day.
A deeply smoky and hearty vegetarian chili loaded with sweet potato and black beans that is perfect for chilly fall nights.
Nutrition per serving
Ingredients
main
beans
liquid
spices
aromatics
Instructions
Saute the Aromatics
Heat a tablespoon of olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent. Add 3 minced garlic cloves and the chipotle chili powder and stir for 1 minute until the spices are fragrant and coating the onions evenly.
Add the Main Ingredients
Add the diced sweet potatoes to the pot and stir to coat them in the spiced onion mixture. Pour in the crushed fire roasted tomatoes and vegetable broth and stir everything together. Add the drained black beans and season generously with salt and pepper. Bring the chili to a boil over high heat.
Simmer Until Thick
Once the chili reaches a boil reduce the heat to medium low and simmer uncovered for 30 to 35 minutes, stirring every 10 minutes, until the sweet potatoes are completely tender when pierced with a fork and the chili has thickened to a hearty stew like consistency. Taste and adjust the seasoning and spice level as needed.
Serve with Toppings
Ladle the chili into bowls and serve with your favorite toppings such as sliced avocado, a squeeze of fresh lime juice, a dollop of sour cream or coconut yogurt, shredded cheddar cheese, thinly sliced green onions, and warm crusty cornbread on the side for the ultimate cozy fall dinner experience.
Substitutions
Common mistakes
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