Vegetarian Chili Recipe with Sweet Potatoes and Beans
This hearty Vegetarian Chili with sweet potatoes and beans is a meatless, plant-based, protein-rich chili recipe that is easy to make on the stove top, Instant pot or slow cooker. Easily made vegan if the right toppings are chosen.
Servings 6 servings
Calories 132kcal
Ingredients
- 2 tablespoons olive oil or any mild oil like avocado, coconut, canola or vegetable oil
- 1 large onion, finely chopped
- 1 medium carrot, peeled and diced
- 1 large sweet potato, peeled and cut into small cubes (about 1/2-inch)
- 1 tablespoon brown sugar (optional but recommended ) see chef's notes
- 8 garlic cloves, minced
- 1 1/2 tablespoons chili powder, or to taste
- 1 1/2 teaspoons ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 (15-ounces) can diced tomatoes, with their juices (see notes)
- 2 tablespoons balsamic vinegar
- 2 (15-ounces) cans kidney beans, black beans, pinto beans or a combination, drained
- 1-2 teaspoon salt, plus more to taste
- 1 cup vegetable broth or water, plus more if needed
- Chopped cilantro as garnish
Optional Toppings:
- Fresh Cilantro
- Sour Cream or Greek yogurt (vegan, if preferred)
- Shredded Cheese (vegan cheese, if preferred)
- Tortilla Chips
- Avocado slices
Instructions
- In a large Dutch oven or heavy bottomed pot, heat the oil over medium heat. Add the chopped onions, carrots, sweet potato, and sugar (if using) and cook, stirring occasionally, until the vegetables start to soften slightly, about 8 to 10 minutes.
- Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant.
- Stir in the canned tomatoes, the balsamic vinegar, beans, salt, water or broth and bring to a boil.
- Turn the heat to low, cover the pot and simmer, stirring occasionally, for about 25-35 minutes or until the sweet potatoes are tender and the chili has thickened.
- Season to taste and serve with preferred toppings.
Instant Pot/Pressure Cooker Instructions
- Turn on the sauté function of your pressure cooker. Heat the oil and add the onions, carrots, sweet potato, and sugar (if using). Sauté for 2-3 minutes.
- Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant. Add half of the broth and deglaze the pot by scraping the bottom with a wooden spoon.
- Stir in the remaining ingredients. Close the lid, seal the pot and cook on high pressure for 9 minutes. Release the pressure and open the pot. Season to taste and serve.
Crock Pot/ Slow Cooker Instructions
- In a skillet over medium heat, sauté the onions, carrots and sweet potatoes. Add sugar if using. Cook for about 5 minutes.
- Add garlic and spices and cook for about a minute. Transfer the mixture to the crockpot. Add the rest of the ingredients.
- Cover and cook on high for 3-4 hours or on low for 6 to 8 hours or until the vegetables are tender. Season to taste and serve.
Video
Notes
- You can use any type of canned beans. My favorites are black beans, kidney beans
and pinto beans. - To balance the bitter flavor of unsweetened cocoa powder, I use light brown sugar. If preferred, you can add honey or maple syrup or any other liquid sweetener after sautéing the vegetables.
- You can substitute the diced tomatoes with canned fire roasted diced tomatoes,
mild/medium tomatoes and green chiles or canned crushed tomatoes. - Choose vegan toppings to make this recipe vegan.
Nutrition
Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 466mg | Potassium: 348mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10373IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg