This Sweet Potato Vegetarian Chili is a hearty, flavor-packed dish that’s as nourishing as it is delicious. The tender sweet potatoes melt in your mouth, while the medley of beans adds a satisfying bite. Warm spices like cumin and chili powder create a rich, smoky depth, balanced by a hint of sweetness. Perfect for cozy nights or meal prep, it’s ready in just 30 minutes, making it a lifesaver for busy weeknights. Each spoonful is a comforting blend of textures and flavors that will leave you feeling full and happy.
Packed with wholesome ingredients, this chili is a nutritional powerhouse without sacrificing taste. The creamy avocado garnish adds a cool, buttery contrast, while fresh cilantro brightens every bite. Whether you’re a vegetarian or just looking to add more plant-based meals to your rotation, this dish is a crowd-pleaser. It’s a bowl of warmth and goodness that’s as easy to make as it is to love. Dive in and savor the vibrant, comforting flavors that make this chili a standout.
Ingredients for Sweet Potato Vegetarian Chili
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 2 dried guajillo chiles, deseeded, stemmed, and sliced thin (1 for the chili, 1 for topping)
- 1 teaspoon apple cider vinegar
- 2 (14-oz.) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1.5 cups sweet potatoes, cubed
- 2 cans of beans (black, red, pinto, or a combination)
- 1 cup kale, chopped
- ½ cup corn kernels (frozen works fine)
- Lime juice, to taste
- Salt and pepper, to taste
- Topping options:
- Chopped scallions
- Tortilla strips (toast in the oven for 10-15 minutes)
- Toasted chiles (toast in a 350°F oven for 1-2 minutes until curled)
- Toasted pumpkin seeds
- Diced avocado with a squeeze of lime
Step-by-Step Instructions
- Heat the oil: In a medium-large pot, heat olive oil over medium heat.
- Cook the aromatics: Add the chopped onion, minced garlic, and a few pinches of salt. Cook until the onion is translucent, about 5 minutes.
- Add spices: Stir in the chili powder and half of the sliced chiles. Cook until fragrant, about 30 seconds.
- Deglaze: Add the apple cider vinegar, followed by the fire-roasted diced tomatoes. Stir to combine.
- Simmer: Pour in the vegetable broth, then add the sweet potato cubes and beans. Simmer on low heat until the sweet potatoes are tender, about 20-30 minutes.
- Add greens and corn: Stir in the chopped kale and corn kernels. Simmer for an additional 5-10 minutes.
- Finish with lime: Squeeze in lime juice to taste. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chili into bowls and top with your choice of scallions, tortilla strips, toasted chiles, pumpkin seeds, or diced avocado. Serve with extra lime slices on the side.
Toppings That Take It to the Next Level
Elevate your Sweet Potato Vegetarian Chili with a variety of toppings! Try crunchy tortilla strips for texture, toasted pumpkin seeds for a nutty crunch, or diced avocado for creaminess. Don’t forget a squeeze of lime and a sprinkle of toasted chiles for a smoky kick. These additions make every bite unique and delicious!
Perfect Pairings for Serving
This chili pairs wonderfully with warm cornbread or fluffy rice for a hearty meal. For a lighter option, serve it alongside a fresh green salad with a tangy vinaigrette. A cold glass of sparkling water with lime or a light beer can also complement the flavors beautifully.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stovetop over medium heat, adding a splash of vegetable broth if it’s too thick. This chili also freezes well—portion it into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Time-Saving Hacks for Busy Cooks
Save time by pre-chopping veggies the night before or using pre-cubed sweet potatoes. Swap fresh garlic for jarred minced garlic and use pre-washed kale to skip a step. If you’re short on time, simmer the chili for 15 minutes instead of 20-30—the sweet potatoes will still soften, just slightly firmer.
Recipe Variations to Try
Experiment with different beans like cannellini or chickpeas for variety. For a spicier kick, add jalapeños or chipotle peppers in adobo sauce. If you’re not a fan of kale, swap it for spinach or Swiss chard. You can also add quinoa or lentils for extra protein and texture.
Sweet Potato Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chipped
- 2 teaspoons chili powder
- 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping)
- 1 teaspoon apple cider vinegar
- 2 14-oz. cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1.5 cups cubed sweet potatoes
- 2 cans beans – black, red, pinto, or a combo
- 1 cup chopped kale
- ½ cup corn kernels (frozen is fine)
- a good squeeze of lime
- salt, pepper
topping options
- chopped scallions
- tortilla strips – toast 10-15 minutes in the oven
- toasted chiles – toast 1-2 minutes in a 350 oven (or until they curl up)
- toasted pumpkin seeds
- diced avocado w/ a squeeze of lime
Instructions
- Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
- Add chili powder, ½ the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes.
- Stir, then add the broth and the sweet potato cubes and beans. Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
- Add the kale and corn and simmer for 5-10 more minutes. Add a good squeeze of lime. Taste and adjust seasonings – adding more salt and pepper as needed.
- Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.