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Vegetarian Sweet Potato Chili - Cozy, Hearty, and Full of Flavor

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil (2 tablespoons)
  • Yellow onion (1 large, diced)
  • Red bell pepper (1, diced)
  • Garlic (4 cloves, minced)
  • Sweet potatoes (2 medium, peeled and diced into 1/2-inch cubes)
  • Tomato paste (2 tablespoons)
  • Crushed or diced tomatoes (1 can, 28 ounces)
  • Black beans (1 can, drained and rinsed)
  • Kidney beans (1 can, drained and rinsed)
  • Vegetable broth (3 cups; low-sodium recommended)
  • Chili powder (2 tablespoons)
  • Ground cumin (2 teaspoons)
  • Smoked paprika (1 teaspoon)
  • Ground coriander (1/2 teaspoon)
  • Ground cinnamon (a pinch; optional but great with sweet potato)
  • Salt and black pepper (to taste)
  • Maple syrup or brown sugar (1–2 teaspoons; optional for balance)
  • Lime (1, juiced)
  • Fresh cilantro (a small bunch, chopped)
  • Optional toppings: avocado, shredded cheese, sour cream or yogurt, green onions, jalapeño, crushed tortilla chips

Method
 

  1. Prep your vegetables. Dice the onion and bell pepper, mince the garlic, and peel and cube the sweet potatoes into even 1/2-inch pieces so they cook evenly.
  2. Sauté aromatics. Warm olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper with a pinch of salt. Cook 5–6 minutes until soft and lightly golden. Add garlic and cook 1 minute until fragrant.
  3. Toast the spices. Stir in tomato paste, chili powder, cumin, smoked paprika, and coriander. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly and the spices smell toasty. This step builds depth.
  4. Add the base. Pour in the crushed tomatoes and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Add sweet potatoes and beans. Stir in the sweet potatoes, black beans, and kidney beans. Season with 1 teaspoon salt and several grinds of pepper to start.
  6. Simmer gently. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili thickens. If it gets too thick, add a splash of broth or water.
  7. Taste and balance. Add a pinch of cinnamon and the lime juice. Taste and adjust salt, pepper, and spices. If the tomatoes are sharp, add 1–2 teaspoons maple syrup or brown sugar to round the acidity.
  8. Finish with freshness. Stir in chopped cilantro. Let the chili rest for 5 minutes off the heat so flavors settle.
  9. Serve and garnish. Ladle into bowls. Top with avocado, cheese, yogurt, green onions, jalapeño, or tortilla chips as you like.