This vegetarian chili recipe is a delightful twist on the classic dish, featuring the natural sweetness and creamy texture of sweet potatoes. Packed with hearty chili ingredients, this dish not only satisfies your taste buds but also provides a healthy option for plant-based meals.
Ingredients
Scale:
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes (with juices)
1 cup corn (fresh, frozen, or canned)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
4 cups vegetable broth (or water)
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, bell pepper, and garlic. Sauté until softened.
Stir in the diced sweet potatoes, black beans, kidney beans, diced tomatoes, and corn.
Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Pour in the vegetable broth and bring to a boil.
Reduce heat and let simmer for 30 minutes, stirring occasionally.
