Get ready to transform your dinner routine with a mouthwatering Sweet Potato Vegetarian Chili that's not just a meal, but a flavor explosion! This hearty, nutritious dish combines the creamy sweetness of tender sweet potatoes with the robust flavors of beans, vegetables, and perfectly balanced spices. Whether you're a dedicated vegetarian or just looking to add more plant-based meals to your diet, this chili will satisfy your cravings and leave you feeling completely fulfilled.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 sweet potatoes, diced
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 onion, chopped
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 tbsp chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing, peeling, and chopping vegetables: dice sweet potatoes into 1/2-inch cubes, finely chop onion, mince garlic, and dice bell peppers.
- Heat a large slow cooker or Dutch oven over medium heat. If using a pot, add a small amount of olive oil to prevent sticking.
- Sauté chopped onions and minced garlic until the onions become translucent and fragrant, approximately 3-4 minutes.
- Add diced bell peppers and continue cooking for an additional 2-3 minutes to soften the vegetables.
- Transfer the sautéed vegetables to the slow cooker or pot, then add diced sweet potatoes, drained black beans, and drained kidney beans.
- Pour in vegetable broth and diced tomatoes, ensuring all ingredients are well combined.
- Sprinkle chili powder, salt, and pepper over the mixture, stirring thoroughly to distribute seasonings evenly.
- If using a slow cooker, set to low heat and cook for 4 hours. If using a pot, simmer on low heat, stirring occasionally.
- Check sweet potatoes for tenderness before serving. They should be soft but not mushy.
- Taste and adjust seasonings as needed, adding more salt, pepper, or chili powder to preference.
- Serve hot, optionally garnishing with fresh cilantro, avocado slices, or a dollop of Greek yogurt.
Tips
- Cut sweet potatoes into uniform 1/2-inch cubes to ensure even cooking and consistent texture.
- For maximum flavor, sauté your onions and garlic before adding to the slow cooker to develop a deeper, richer taste profile.
- Don't rush the cooking process - slow cooking allows the flavors to meld together beautifully.
- Experiment with additional spices like smoked paprika or cumin to customize the flavor.
- If the chili seems too thick, add a bit more vegetable broth. If too thin, let it simmer uncovered to reduce.
- For added protein, consider stirring in some quinoa or topping with roasted pumpkin seeds.
- This chili tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
