Vegetarian Sweet Potato Chili
You won't miss the meat in this vegetarian sweet potato chili that is filled with smoky spicy flavor, beans, and lots of veggies.
Yield: 6 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at