Vegetarian Chili Recipe with Sweet Potatoes and Beans
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
132 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Vegetarian Chili Recipe with Sweet Potatoes and Beans
Description
The recipe starts by sautéing onion, carrot, and cubed sweet potatoes in oil with optional brown sugar until softened. Garlic and spices including chili powder, cumin, cocoa powder, and cayenne pepper are added to build depth and mild heat. Canned diced tomatoes, balsamic vinegar, and a combination of three canned beans create the hearty base. The mixture simmers until the sweet potatoes are tender and the chili thickens.
Flavor is complex with earthy spice notes complemented by the slight bitterness of cocoa powder balanced by the optional sweetness of brown sugar. The different bean types add varied texture and protein, while the sweet potatoes provide body and subtle sweetness. The chili can be served with toppings like cilantro, sour cream, shredded cheese, avocado slices, or tortilla chips to customize each serving.
Instructions also provide an Instant Pot method for faster preparation using the sauté function followed by pressure cooking, making this recipe flexible for different cooking preferences.
The dish allows substitutions like any canned beans or variations of canned tomatoes to suit availability. Choosing vegan toppings keeps the dish completely plant-based.
Ingredients
- 2 tablespoons olive oil or any mild oil like avocado, coconut, canola or vegetable oil
- 1 large onion finely chopped
- 1 medium carrot peeled and diced
- 1 large sweet potato peeled and cut into small cubes (about 1/2-inch
- 1 tablespoon brown sugar (optional but recommended ) see chef's notes
- 8 garlic minced, cloves
- 1 1/2 tablespoons chili powder or to taste
- 1 1/2 teaspoons cumin ground
- 1 tablespoon cocoa powder unsweetened
- 1/4 teaspoon cayenne pepper or more to taste
- 1 (15-ounces) diced tomatoes with their juices (see notes, canned
- 2 tablespoons balsamic vinegar
- 2 (15-ounces) Kidney Beans canned, drained
- 2 (15-ounces) black beans
- 2 (15-ounces) pinto beans
- 1-2 teaspoon salt plus more to taste
- 1 cup vegetable broth plus more if needed, or water
- cilantro chopped, as garnish
Optional Toppings:
- cilantro fresh
- sour cream vegan, if preferred, or Greek yogurt
- cheese vegan cheese, if preferred, shredded
- tortilla chips
- avocado slices
Instructions
- In a large Dutch oven or heavy bottomed pot, heat the oil over medium heat. Add the chopped onions, carrots, sweet potato, and sugar (if using) and cook, stirring occasionally, until the vegetables start to soften slightly, about 8 to 10 minutes.
- Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant.
- Stir in the canned tomatoes, the balsamic vinegar, beans, salt, water or broth and bring to a boil.
- Turn the heat to low, cover the pot and simmer, stirring occasionally, for about 25-35 minutes or until the sweet potatoes are tender and the chili has thickened.
- Season to taste and serve with preferred toppings.
Instant Pot/Pressure Cooker Instructions
- Turn on the sauté function of your pressure cooker. Heat the oil and add the onions, carrots, sweet potato, and sugar (if using). Sauté for 2-3 minutes.
- Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant. Add half of the broth and deglaze the pot by scraping the bottom with a wooden spoon.
- Stir in the remaining ingredients. Close the lid, seal the pot and cook on high pressure for 9 minutes. Release the pressure and open the pot. Season to taste and serve.
Crock Pot/ Slow Cooker Instructions
- In a skillet over medium heat, sauté the onions, carrots and sweet potatoes. Add sugar if using. Cook for about 5 minutes.
- Add garlic and spices and cook for about a minute. Transfer the mixture to the crockpot. Add the rest of the ingredients.
- Cover and cook on high for 3-4 hours or on low for 6 to 8 hours or until the vegetables are tender. Season to taste and serve.
Notes
- Any type of canned beans can be used; common choices are black beans, kidney beans, and pinto beans.
- Brown sugar balances the natural bitterness of the unsweetened cocoa powder; alternatives like honey or maple syrup can be added after sautéing as preferred.
- Tomato options include canned diced, fire-roasted diced, mild or medium tomatoes with green chiles, or canned crushed tomatoes for variation.
- To keep this chili vegan, choose vegan-friendly toppings such as plant-based sour cream or shredded vegan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 466mg | 19% |
| Potassium | 348mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 10373IU | 207% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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