Vegetarian chili recipe with sweet potatoes and black beans


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I’m always on the hunt for dishes that are packed with nutrition, can be easily reheated, fit a variety of dietary needs, and most importantly, are incredibly delicious. I’m especially interested in this recipe because several of my friends have gluten-free or vegetarian diets. Good news y’all—this vegetarian chili recipe checks off every single box.

Why You’ll Love This Vegetarian Chili Recipe

This sweet potato and black bean chili is on my short list of go-to’s when I need to deliver dinner to a friend who’s sick or just had a baby. It’s packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings) so no one will miss the meat. And did I mention that there’s an incredible amount of? Plant-based proteinsThis bowl is packed with fiber, vitamins, minerals and more. I always make a large amount of this dish to feed my family at dinner, as leftovers the next day for lunch, or even to freeze for a later meal.

When I want to show a little love by sending a friend a hot meal in need, or when I need to cook a quick (and healthy) dinner, I always turn to this vegetarian chili.

Vegetarian sweet potato chili.
Sweet potato chili.

Ingredients You’ll Need for Vegetarian Chili

Sweet potato. Y’all know it’s my favorite root veg, and I’ll add it to every last dish. It’s such a standout in this vegetarian chili recipe.

Red bell pepper It goes perfectly with the sweet potato, contributing to the chili’s color and is such a classic, Tex-Mex veg.

Garlic.It has a slightly pungent smell as it caramelizes in the pot.

Tomato paste.Adds a nice, rich touch to your chili.

Spices. We’re going with a blend of chili powder, ground cumin, salt, and black pepper to taste. This dish is about incorporating the most flavor with the fewest ingredients possible.

Crushed tomatoesThe essential basis.

Black beansThese add a lot of fiber and plant-based proteins to your chili, so no one will miss any meat.

Sweeteners.Honey and the zest and juice from one orange. Trust me, don’t leave these out.

Toppings.Arguably the best part of the whole dish! There are many options, but avocados, limes and tortilla chips, cheese, cilantro and green onions, are all must-haves.


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The dish is bursting with flavors and spices.His vegetarian chili is the perfect bowl for a cozy evening. 

  • 1 tablespoon olive oil
  • 1Sweet potato, peeled, chopped
  • 1Onion, chopped
  • 1Red bell pepper, chopped and seeded
  • 6Chopped garlic cloves
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons chili powder
  • 1 tablespoonGround cumin
  • Black pepper freshly ground and kosher kosher
  • One can also be called a “One” 28Can crushed tomatoes
  • Two 15Cans of rinsed and drained -ounce black beans
  • 1 tablespoonHoney
  • Orange zest and juice
  • toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips

  1. Warm the oil in a Dutch Oven over medium-high temperature. Add the bell pepper, sweet potato, and onion to the Dutch oven and cook on medium-high heat for 10 minutes. Stir occasionally.
  2. Add the cumin, chili powder, tomato paste and garlic. Stir in the salt and pepper and season to taste. Add tomatoes, black bean, honey, zest and juice, 2 cups of water and bring it to a simmer. Cover and cook at low heat for about 30 minutes until the sweet potatoes are very tender.
  3. Check for seasoning, and add more chili powder and salt as needed. Divide into bowls, top with toppings and eat.


You can make this chili the night before, and then refrigerate it. Reheat on low heat in the stove. Also freezes well!

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