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Sweet Potato & Black Bean Vegetarian Chili Recipe

Sweet Potato & Black Bean Vegetarian Chili Recipe
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★★★★★

4.9 from 5 reviews

A hearty and flavorful Sweet Potato & Black Bean Vegetarian Chili that combines tender sweet potatoes, black beans, fire-roasted tomatoes, and a warm blend of spices. Perfectly cooked in a crockpot, this chili is a comforting, nutritious, and easy-to-make meal, ideal for vegetarians and those looking for a wholesome, plant-based dish with options for vegan customization.

Ingredients

Scale

Vegetables and Beans

  • 2 medium-sized sweet potatoes, peeled and diced
  • 2 cans black beans, drained and rinsed
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced fire-roasted tomatoes

Spices and Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste

Liquids

  • Optional: 1/2 to 1 cup vegetable broth (for thinner consistency)

Toppings and Garnishes (Optional)

  • Greek yogurt or sour cream
  • Sliced green onions
  • Chopped cilantro
  • Sliced jalapeños

Instructions

  1. Prepare the Ingredients: Peel and dice the sweet potatoes, chop the onion and bell peppers, and mince the garlic. Drain and rinse the black beans to have all ingredients ready for cooking.
  2. Optional Sauté for Extra Flavor: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion for about 5 minutes until translucent, then add minced garlic and chopped bell peppers, cooking for another 3 minutes. Stir in chili powder, cumin, and cinnamon and toast the spices for one minute to deepen the flavor. This step is optional but recommended.
  3. Combine Ingredients in Crockpot: Transfer the sautéed vegetables (if sautéed) to the crockpot. Add diced sweet potatoes, black beans, diced tomatoes (with juices), and any spices left. Add vegetable broth if you want a thinner chili.
  4. Cook Low and Slow: Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Stir halfway through cooking if possible to ensure even heat distribution and that flavors meld together beautifully.
  5. Adjust Seasonings: Taste the chili after cooking and add salt, pepper, cinnamon, or crushed red pepper flakes as desired for a little extra warmth or heat.
  6. Serve and Garnish: Ladle the chili into bowls and garnish with optional toppings such as Greek yogurt, sliced green onions, chopped cilantro, and jalapeños according to your taste preference.

Notes

  • This chili is naturally vegetarian and can be made vegan by omitting dairy-based garnishes or using plant-based yogurt.
  • For added umami, try adding chopped mushrooms along with the other vegetables during the sauté step.
  • Swap one can of black beans for pinto beans or chickpeas for different textures.
  • For a smoky flavor, add a chopped chipotle pepper in adobo sauce or sprinkle smoked paprika with the spices.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat leftovers on the stovetop over low heat or in the microwave until warmed through.
  • Serving suggestions include pairing with cornbread, tortilla chips, or a fresh side salad.

Nutrition

Keywords: sweet potato chili, black bean chili, vegetarian chili, healthy chili recipe, slow cooker chili, vegan chili option

Find it online: https://dishedbydana.com/sweet-potato-and-black-bean-vegetarian-chili-recipe/