You won’t miss the meat in this vegetarian sweet potato chili that is filled with smoky spicy flavor, beans, and lots of veggies.
All you need to know about this chili is that it got the ultimate praise that one can hope for when cooking for the Eats Well With Others clan: no one complained about it.
(Trust me, that is saying something.)
My brother didn’t refuse to eat it on principle because it contained orange vegetables.
My sister didn’t say the beans were KILLING her stomach.
My mom was too busy complaining about the fact that we refuse to refinish the floors in our RENTAL apartment to think to complain about the chili.
And the.boy complained only just a little that it was too spicy for him, but no one listens to his food preferences around here, anyway.
I think this calls for a lifetime achievement award.
Or just a general, all-encompassing celebration of sorts.
I’ll bring the chili.
(PS – let’s take a moment to honor this day and cherish the fact that we are still here, alive, and able to shove food down our siblings’ throats. Because there are some who aren’t, but should be.)
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- salt and black pepper, to taste
- 1 orange bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 3 medium sweet potatoes, peeled and cut into ½-inch cubes
- 2 tsp chipotle chili powder
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 15 oz can black beans
- 15 oz can pinto beans
- 14.5 oz canned diced fire-roasted tomatoes
- water or vegetable broth, to cover
- radishes, thinly sliced, to garnish
- In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, garlic, and a pinch of salt, sauteing for 3-4 minutes or until starting to become tender. Stir in the bell peppers and sweet potato cubes. Saute for another 4-5 minutes, stirring frequently.
- Add the chili powder, cumin, cinnamon, and cocoa powder to the pot, stirring constantly, for 30 seconds. Stir in the beans, tomatoes, and enough water or vegetable broth to cover the veggies. Season to taste with salt.
- Bring to a boil and then lower, simmering, covered, for 30 minutes. Season to taste with salt and black pepper. Garnish with radish slices when serving.
For more vegetarian chili recipes, check out these:
From Around the Web:
Butternut Squash Chipotle Chili with Avocado from Cookie+Kate
Three Bean Chili Polenta Pot Pie from Girl Versus Dough
Sweet Potato Chili Cheese Rounds from How Sweet Eats
Vegetarian Quinoa Chili from Two Peas and Their Pod
Three Bean Chili from Smitten Kitchen