After a surprise heat wave in New York City last week, the weather has gotten quite chilly the past few days. 
Sadly, I already need the heater on in my apartment. 
I can't even imagine what December, January and February will look and feel like. 🙁
To keep myself warm I made a big pot of Vegetarian Chili in my Le Creuset. Sometimes I can't figure out if I'm more excited to make the actual dish or cook the dish using my Le Creuset.
There are so many variations of making chili. My version is vegan and consists of sweet potato, red kidney beans, black beans, jalapeno, and more.
Once you're ready to serve, top off the chili with your favorite toppings. You can add scallions, cilantro, avocado, tortilla chips and sour cream. Do NOT skimp on the sour cream, a little dollop makes all the difference. And if you're vegan, I'm sure there are vegan versions of sour cream out there.
This Vegetarian Chili is healthy, hearty, comforting and tasty. It also freezes really well. Hope you enjoy it. 
Sweet Potato Black Bean Chili is:
Healthy
Hearty
Warm & Comforting
Perfect for a Cold Night
High in Fiber & Protein
Gluten-Free
Vegan (opt for vegan cheese and/or sour cream)
Recipe Card
Sweet Potato Bean Chili
Healthy, Gluten-free, Vegan optionIngredients
for the chili
- 1 tablespoon extra virgin olive oil
- 1 medium sweet potato, small cubes
- 4 cloves garlic, chopped
- 1 jalapeno, deseeded and chopped
- 1 medium onion, chopped
- 1 tablespoon chili powder, American Chili Powder
- ½ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoon cumin powder
- ¼ teaspoon black pepper
- 28 ounces unsalted crushed tomatoes, canned
- 15 ounces red kidney beans, canned
- 15 ounces black beans, canned
- 2 ½ cups water
toppings per bowl
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon scallions, chopped
- 2 tortilla chips, crushed
- 1 tablespoon avocado, diced
- 1 tablespoon cheddar cheese
- 1 tablespoon sour cream, use regular or vegan
- squeeze of lime juice
Instructions
- Chop a sweet potato into small cubes.
- Chop an onion, a jalapeno and some garlic.
- Heat up a pot on medium heat. Once hot, add oil and sweet potato. Season with a little salt.
- Cook the sweet potato for about 7-10 minutes, or until slightly charred.
- Add the onion, garlic and jalapeno. NOTE: I forgot to add the sweet potato when I made this, so my image is off.
- Once the onion softens, about 3-5 minutes, add the spices... chili powder, cayenne pepper, onion powder, dried oregano, garlic powder, cumin powder, black pepper and salt.
- Cook the spices for about a minute.
- Here are the cans I used. Rinse and drain both the black beans and kidney beans.
- Add the tomatoes, black beans and kidney beans.
- Then add the black pepper and stir.
- Now add water. Stir.
- Cover the pot and lower the heat to low-medium heat. Cook for 25-30 minutes.
- This is what you should have after 25-30 minutes.
- Taste and adjust seasonings. Allow the chili to sit for about 15 minutes before serving.
- In the meantime, chop up the toppings you want to add.
- Serve.
Nutrition
What's your favorite kind of chili? What's your favorite condiment on chili?
Jhiane says
Such a refreshing recipe for the fall. I cannot wait to make it
honeywhatscooking says
Thanks Jhiane. I really hope you do. 🙂
John/Kitchen Riffs says
Love sweet potatoes in chili! Their sweetness and the heat of chilies is such a great combo, isn't it? This looks terrific -- thanks.
honeywhatscooking says
Me too. Love the addition of sweet potato, it naturally helps thicken the sauce. Yup, great combo. Thanks.
Abirami says
The dish looks so delicious..the step by step pictures make it easy to follow...thanks for sharing. Please check http://rarelicious.wordpress.com for more South Indian, kids friendly and millets recipes!
honeywhatscooking says
Thanks. Glad the step by step pictures help. Appreciate it.
Kate says
I made this chili over the weekend, it was delicious. My family loved it. Thank you so much for sharing.
honeywhatscooking says
OH yeah! I'm so glad to hear that. It makes great leftovers. 🙂
MB says
Easy and delicious!
There are many vegetarian chili recipes on the internet but this is by far the family favorite 🙂
RShah says
Can you make this in the instant pot?
honeywhatscooking says
Hi.. yes you can. I need to work on the IP version - may be a good idea to work on this in the next week or two. I would High Pressure this in the IP for 10 minutes. Let it release on its own for at least 15 minutes.
Let me know how it goes if you try it.