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Vegetarian Chili

This vegetarian chili is made with canned beans and sweet potato, for a fast & easy protein-packed meal. It's ultra comforting and filling!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 305 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespon extra-virgin olive oil
  • 1 yellow onion , chopped
  • 2 celery ribs , chopped
  • 1 red bell pepper , seeded and chopped
  • 4 garlic cloves , minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 large sweet potato , peeled and cut into 1/2-inch pieces
  • 2 teaspoons fine sea salt , plus more to taste
  • 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 fresh cilantro , chopped

Instructions

    Cup of Yum
  1. 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.
  2. Add in the garlic, chili powder, cumin, oregano, and smoked paprika, and stir for 1 more minute, or just until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Nutrition information is for 1 of 6 servings, without additional toppings. This information is automatically calculated and is just an estimate, not a guarantee.
  • See the full post for extra tips & substitution ideas.

Nutrition Information

Calories 305kcal (15%) Carbohydrates 58g (19%) Protein 14g (28%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 2390mg (100%) Potassium 1536mg (44%) Fiber 14g (56%) Sugar 19g (38%) Vitamin A 9618IU (192%) Vitamin C 51mg (57%) Calcium 148mg (15%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 305

% 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.