Finding meals that are nutritious, easily reheatable, cater to various diets, and taste amazing can be challenging. Thankfully, this vegetarian chili recipe meets all those criteria.

Reasons to Love This Vegetarian Chili

This sweet potato and black bean chili ranks high on my list when I need to bring a comforting meal to someone in need. Bursting with robust black beans, vibrant vegetables, and an array of spices (not to mention all those delicious toppings), it's a dish that satisfies even meat lovers. Plus, it's loaded with plant-based protein, fiber, vitamins, and minerals. I always make a large batch to serve my family, save some for lunch the next day, and even stash a portion in the freezer for later.

This vegetarian chili is my favorite choice for sending warm meals to friends or for those busy nights when I want an effortless, healthy dinner.

grain-free-meal-planSweet potato chili.

What You'll Need for This Chili

Sweet potato. My all-time favorite root vegetable, and it shines in this chili recipe.

Red bell pepper. This adds color and a classic Tex-Mex flavor to the dish.

Garlic. I adore the aromatic scent that fills the kitchen as it cooks.

Tomato paste. This ingredient brings a rich depth to the chili.

Spices. A mix of chili powder, ground cumin, salt, and black pepper creates the flavor base.

Crushed tomatoes. They form the essential foundation of the chili.

Black beans. These contribute significant protein and fiber while making the dish hearty.

Sweeteners. The zest and juice of one orange along with a tablespoon of honey add a delightful twist.

Toppings. This is arguably the best part! Think avocados, cheese, cilantro, green onions, lime wedges, and tortilla chips.

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Print Recipe

Description

With its bold flavors and warming spices, this vegetarian chili is perfect for cozy evenings.

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet potato, peeled and diced
  • 1 onion, diced
  • 1 red bell pepper, seeded and diced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • Salt and freshly ground black pepper
  • One 28-ounce can crushed tomatoes
  • Two 15-ounce cans of black beans, rinsed and drained
  • 1 tablespoon honey
  • Zest and juice of one orange
  • Toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips

Instructions

  1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sweet potato, onion, and bell pepper, cooking for 10 minutes while stirring occasionally.
  2. Stir in the garlic, tomato paste, chili powder, and cumin. Season with salt and pepper to taste. Add the tomatoes, black beans, honey, zest, juice, and 2 cups of water, then bring to a simmer. Cover and cook on low for 30 minutes until the sweet potato is soft.
  3. Adjust seasoning as needed. Serve in bowls with your favorite toppings.

Notes

You can prepare this chili a day ahead and refrigerate it. Simply reheat on low heat. It also freezes well!