Vegetarian Chili
User Reviews
5
Vegetarian Chili
Description
Vegetarian Chili features a combination of diced sweet potatoes, kidney beans, black beans, and bell pepper slowly cooked with onion, celery, and minced garlic. The mixture is flavored with chili powder, cumin, oregano, smoked paprika, and a bay leaf, which together provide a warm, layered spice profile. The chili is started by softening the base vegetables in olive oil, then simmered with tomatoes and water until the sweet potatoes become tender and the stew thickens to a desirable consistency.
The texture balances softness from the cooked beans and sweet potatoes with a slight firmness from the vegetables, resulting in a satisfying and wholesome chili. The fresh cilantro stirred in at the end adds a bright finish. This chili works well as a main dish, particularly in cooler weather, accompanied by bread or rice for a complete meal.
During cooking, some mashing of beans and potatoes helps thicken the chili naturally. Adjust salt to taste and allow the chili to simmer uncovered at the end to reach preferred thickness. The recipe yields six servings and can be adjusted for spice or consistency preferences by varying the amounts of seasoning or liquid.
Ingredients
- 1 tablespon extra-virgin olive oil
- 1 yellow onion , chopped
- 2 celery chopped, ribs
- 1 red bell pepper , seeded and chopped
- 4 garlic minced, cloves
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon smoked paprika
- 1 large sweet potato , peeled and cut into 1/2-inch pieces
- 2 teaspoons salt plus more to taste, fine sea salt
- 3 (15 oz) cans beans (kidney, black beans, or pinto beans)
- 1 (28 oz) can diced tomatoes , with juices (fire-roasted is preferred)
- 1 bay leaf
- 1 cup water
- 1/4 cup cilantro chopped, fresh
Instructions
- Heat the olive oil in a large pot over medium-high heat, and add in the onion, celery, and bell pepper. Stir until softened, about 5 minutes.
- Add in the garlic, chili powder, cumin, oregano, and smoked paprika, and stir for 1 more minute, or just until fragrant.
- Add the sweet potato to the pot, along with 2 teaspoons of salt, the drained & rinsed beans (I use 2 cans black beans + 1 can kidney beans), the diced tomatoes with juices, the bay leaf, and 1 cup of water. Stir well, then raise the heat to high and bring the liquid to a boil.
- When the liquid is boiling, lower the heat and cover the pot. Let the chili cook until the sweet potatoes are fork tender, about 20 minutes. Remove the lid and let the chili continue to cook uncovered for 10 more minutes, or until the chili is as thick as you'd like it to be. Stir often, and mash some of the beans and sweet potato with the back of the spatula as you go, to help thicken the texture.
- When the chili is done cooking, remove the whole bay leaf, then add more salt to taste. I start with a 1/2 teaspoon at a time, and usually add an additional 1 full teaspoon by the end. (So, 1 tablespoon of salt in total.) If your chili tastes bland, make sure you aren't under-salting it! Stir in the fresh cilantro, and add any other additions that you like such as a squeeze of fresh lime juice, or a touch of maple syrup if you need to balance out the acidity.
- Serve warm with your favorite toppings, like sliced avocado, sour cream, or cheddar cheese. Leftover chili can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.
Notes
- Nutritional values are approximate and based on six servings without additional toppings.
- Allow the chili to simmer uncovered at the end to adjust thickness by evaporation.
- Mashed beans and sweet potatoes help thicken the texture naturally during cooking.
- Fire-roasted tomatoes are preferred for deeper flavor but canned diced tomatoes work fine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 58g | 19% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2390mg | 100% |
| Potassium | 1536mg | 33% |
| Fiber | 14g | 56% |
| Sugar | 19g | 38% |
| Vitamin A | 9618IU | 192% |
| Vitamin C | 51mg | 57% |
| Calcium | 148mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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