Easy Vegetarian Chili Recipe with Sweet Potatoes & Beans

Serves

Prep Time

10 min

Total Time

40 min

Main Course

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American 🇺🇸

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Warm up with this Sweet Potato and Black Bean Chili. It‚‘s the ultimate cozy comfort food for fall or winter! Packed with plant-based goodness, this chili features hearty sweet potatoes, black beans, kidney beans, and warm spices like cumin and chipotle. It‚‘s a healthy, protein and fiber rich one-pot meal that‚‘s perfect for weeknight dinners or meal prep. A splash of lime juice at the end brightens the flavors, making this dish irresistible. Serve it with your favorite toppings for a hearty, satisfying meal. Ready in 40 minutes!

Ingredients

1 tbls plus
2 tsp olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, chopped
2 tbls chili powder
4 tsp ground cumin
1/2 tsp ground chipotle chile
1/4 tsp salt
2 ½ cups water
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can kidney beans, rinsed
1 (14 ounce) can diced tomatoes
4 tsp lime juice
1/2 cup cilantro

Video

Directions

Heat oil in a Dutch oven over medium-high heat.
Add sweet potato and onion and cook, stirring often, until the onion starts to soften, about 4 minutes.
Add garlic, chili powder, cumin, chipotle and salt. Cook, stirring constantly, for 30 seconds. Add water and bring to a simmer.
Cover, reduce heat to a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and stirring often.
Reduce heat and simmer until slightly reduced, about 5 minutes. R
emove from heat and stir in cilantro.