The HEARTIEST Vegetarian Sweet Potato Chili
We know that describing a vegetarian sweet potato chili as “hearty” might seem like a bit of an oxymoron (like jumbo shrimp or open secret or I’m “seriously funny”) but you gotta trust us. You’re not going to miss the meat here.
We’re not going to try to replace it either with a plant-based substitute. Instead, we’re leaning into the availability of fall veggies and dressing them up with a thoughtful mixture of dried spices.
The result is a hearty, flavorful bowl of vegetarian sweet potato chili that will make your vegan friends super proud, and turn Meatless Mondays into your favorite day of the week.
Disclaimer: The base for the chili is entirely vegan, but our preferred method of garnishing includes dairy-based ingredients. Please don’t be mad at us vegans of the internet. We’re trying to be thoughtful.
why you’ll love it
Because this is a seriously satisfying bowl of chili.
But in all seriousness, it is dynamic, balanced, and flavorful. Our mix of spices is the perfect blend of complementary flavors without kicking up the heat too much (for all our spice conscious friends).
Say it with us: “You can make a hearty bowl of chili using only vegetables!”
Combine this with the interesting combination of textures due to the array of veggies, and you are guaranteed to enjoy every bite. Additionally, the starch from the sweet potatoes and beans help the chili achieve that perfect consistency.
For what it’s worth, you are also not going to pass out into a food coma after eating either (we’re all adults around here. We got things to do after we indulge in our meals).
In review - warm, flavorful, surprisingly light, and dynamic. Time to make your heartiest vegetarian sweet potato chili.
The HEARTIEST Vegetarian Sweet Potato Chili
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 75 minutes
Servings: 6 servings | About 1 large bowl per person
Ingredients:
Sweet Potato Chili:
1 tablespoon olive oil
1 large red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
32 oz of sweet potato, peeled and cut into 1/2-inch pieces
6 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons cayenne pepper
4 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
28 oz of canned diced tomatoes
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
About 28 oz vegetable broth (one container)
1 package of frozen corn (~10 oz)
3 tablespoons of brown sugar
2 teaspoons of balsalmic vinegar
Garnish:
Sour cream
Slided scallions
Chopped avocado
Lime wedge
Sharp cheddar cheese
Instructions:
In a 4 to 6 quart Dutch oven or stockpot, warm the olive oil until shimmering over medium heat. Add the chopped vegetables (onion, peppers, and sweet potatoes) and cook, stirring occasionally.
Once the onions start turning translucent, turn the heat down to medium low.
Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, nutmeg, salt and pepper) and mix in with vegetables to coat.
Add the canned ingredients (tomatoes with liquid, beans, and vegetable broth) and mix well.
Add corn, brown surgar, balsalmic vinegar, and continue to stir.
Cover and cook for 45 minutes - 2 hours, stirring occassionally. By the time the chili is done, the sweet potatoes should e nice and soft, and the liquid should have reduced a bit until its the hearty chili consistency that we all know and love.
Chef Notes: The starch from the potatoes and beans should thicken the chili as it cooks. In case your produce is not startchy enough to produce the desired consistency, stir in a pinch of cornstarch to thicken things up.
Serve: Season chili with salt and pepper to taste. Divide the chili into individual bowls and garnish as desired!
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