Vegetarian Sweet Potato Chili
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
247 kcal
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Course
Main Course
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Cuisine
American
Vegetarian Sweet Potato Chili
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This EASY Sweet Potato Chili is the perfect Meatless Monday weeknight dinner! It's simple to make plus freezer and meal prep friendly.
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Ingredients
- 2 teaspoons olive oil
- 1 small onion chopped
- 3 cloves garlic finely minced
- 2 large sweet potatoes* peeled and chopped
- 2 cups squash** chopped
- 2 teaspoons chile powder
- 1 tablespoon chili seasoning
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1 teaspoon coarse sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons real maple syrup
- 15 ounces canned black beans rinsed & drained
- 15 ounces canned kidney beans rinsed & drained
- 1 cup corn kernels
- 15 ounces canned diced tomatoes with liquid
- 6 ounces canned tomato paste
- 1-2 cups vegetable broth***
Topper Suggestions
- pumpkin seeds
- sour cream
- scallions
- shredded cheese
- Diced avocados
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Instructions
- Heat olive oil over medium heat in a large Dutch oven, add onion. Saute on low-medium heat until the onion is fragrant and translucent, stir occasionally. While the onion is sauteing, chop the remaining squash and sweet potatoes into ½ inch cubes and remove the skin. Set aside when finished.
- Next, add the minced garlic and saute for an additional 1 minute until fragrant.
- Add all of the remaining ingredients to the pot and stir to combine. Bring the chili to a boil, then reduce heat to low. Cover and let simmer for at least 1 hour, or until the sweet potatoes and squash are soft.
- Once the chili has simmered, remove the lid and taste and adjust seasoning as needed. (See notes for blender option).
- Once you are happy with the chili, serve warm with additional toppers of choice and enjoy!
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Notes
- *Canned Yams (Sweet Potatoes): Canned yams can be used in place of fresh sweet potatoes. I recommend using a 28 oz can and draining the excess liquid. Using canned yams will yield a more creamy chili instead of one with large chunks.
- **Squash Options: I like to use an acorn squash, but butternut squash or yellow squash are also good options. Whatever option you go with aim for about 2 cups of chopped squash. If using a variety of squash with seeds and a hard outside, be sure to remove them.
- ***Liquid Note: I like my chili on the thicker side, so I usually use 1 cup of vegetable broth. If you prefer your chili more liquidy go with 2 cups. If you are unsure, start with one and you can always thin it out a bit after the chili has simmered.
- Blender Option: If using fresh sweet potatoes I find that the chili can be very vegetable soup like instead of having that traditional chili texture. To achieve this you can add 1-2 cups of the finished chili to a blender or food processor and pulse until only large chunks remain. Add the blended chili back in the pot and stir. The result should be a thick smooth yet chunky vegetarian chili! This is not required and you can absolutely leave this step out if you wish.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
51g
(17%)
Protein
10g
(20%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1088mg
(45%)
Potassium
1069mg
(31%)
Fiber
12g
(48%)
Sugar
13g
(26%)
Vitamin A
13214IU
(264%)
Vitamin C
20mg
(22%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1088mg | 45% |
| Potassium | 1069mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 13214IU | 264% |
| Vitamin C | 20mg | 22% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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