Black Bean and Sweet Potato Chili Vegetarian

Warm up your kitchen with this hearty and flavor-packed Black Bean and Sweet Potato Chili—a vegetarian comfort food recipe that’s as nutritious as it is delicious! Packed with tender sweet potatoes, protein-rich black beans, and a medley of warming spices like chili powder, cumin, and a hint of cinnamon, this one-pot dish offers a perfect balance of smoky, savory, and subtly sweet flavors. A splash of fresh lime juice and garnish of chopped cilantro add a refreshing finish, while optional accompaniments like tortilla chips or avocado elevate each serving. Ready in just 50 minutes, this gluten-free, plant-based chili is ideal for busy weeknights or meal prep, serving up to six satisfying bowls. Bursting with wholesome ingredients and bold spices, this vegetarian chili is sure to become a go-to favorite for cozy dinners or crowd-pleasing parties.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 medium red bell pepper, diced
• 2 15-ounce cans black beans, drained and rinsed
• 1 28-ounce can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1.5 teaspoons cumin
• 1 teaspoon smoked paprika
• 0.25 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon lime juice (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the cubed sweet potatoes and diced red bell pepper. Cook for 5 minutes, stirring occasionally.

Step 5

Add the black beans, diced tomatoes (with their juices), vegetable broth, and tomato paste to the pot. Stir well to combine.

Step 6

Sprinkle in the chili powder, cumin, smoked paprika, ground cinnamon, salt, and black pepper. Stir to evenly distribute the spices.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the sweet potatoes are tender.

Step 8

Stir occasionally to prevent sticking, and adjust seasoning with more salt or pepper if necessary.

Step 9

Before serving, stir in the optional lime juice for a hint of acidity.

Step 10

Ladle the chili into bowls, garnish with fresh cilantro, and serve hot.

Step 11

Enjoy with your favorite accompaniments like tortilla chips, avocado slices, or a dollop of sour cream if desired.

Nutrition Facts

Serving size	(1836.8g)

Amount per serving	% Daily Value*
Calories	924.7

Total Fat 35.7g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2299.2mg	0%
Total Carbohydrate 140.5g	0%
Dietary Fiber 36.9g	0%
Total Sugars 51.6g
Protein 23.2g	0%

Vitamin D 0IU	0%
Calcium 492.4mg	0%
Iron 13.1mg	0%
Potassium 4055.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 9.5%

Carbs: 57.6%