Introduction
This Healthy Vegetarian Sweet Potato Chili is packed with bold flavors, making it the perfect dish for chilly nights. It’s smoky, savory, and slightly sweet, all in one bowl. The sweet potatoes give it a hearty texture, while the cocoa powder and spices create a deliciously unique flavor profile. Plus, it’s a one-pot wonder that gets even better the next day!
Why You’ll Love This Recipe
This chili is not only healthy but also incredibly satisfying. It’s loaded with nutritious vegetables, hearty beans, and plenty of fiber. The blend of spices, including chili powder, cumin, and smoked paprika, gives it a rich, deep flavor, while the cocoa powder adds a subtle depth without tasting like chocolate. It’s the perfect dish for those cool autumn and winter evenings!
Recipe Origins
Chili is a classic comfort food, and this version embraces the flavors of the fall with sweet potatoes, a dash of cocoa, and a variety of beans. The addition of cocoa powder creates a unique savory taste that is unexpected but works wonderfully in this recipe. It’s a perfect vegan, gluten-free dish that’s hearty enough for the entire family.
Nutrition Information
Calories: 350
Fat: 12g
Carbohydrates: 50g
Protein: 15g
Sodium: 800mg
Fiber: 12g
Sugar: 9g
Quick Facts
- Preparation Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4-6
- Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, place cooled chili in freezer-safe bags or containers for up to 3 months. To reheat, warm on the stove with a bit of water or broth if necessary.
Serving Suggestions
This chili is delicious when served with cornbread, tortilla chips, or a side salad. Top with avocado, shredded cheese, or a dollop of sour cream for added flavor.
Common Mistakes
- Mistake 1: Not simmering the chili long enough. Allow the chili to cook and thicken so the flavors can fully develop.
- Mistake 2: Adding too much liquid. If your chili is too thin, simmer it longer to reduce the broth and achieve a thicker consistency.
- Mistake 3: Not adjusting seasoning. Always taste the chili and adjust with more salt, pepper, or lime juice before serving.
Recipe Variations
- Spicy: Add extra jalapeños or a dash of cayenne pepper to spice things up.
- Vegan: This recipe is already vegan!
- Bean-Free: Omit the beans and add more vegetables like zucchini or bell peppers for a lighter version.
Frequently Asked Questions
- Can I make this in the slow cooker? Yes! Place all the ingredients in your slow cooker, except for the broth, and cook on low for 7-8 hours or high for 4-5 hours.
- Can I use other beans? Yes! You can substitute kidney beans with black beans, pinto beans, or chickpeas.
- What can I serve with this chili? Serve with cornbread, tortilla chips, or a side of greens for a complete meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 medium carrot, chopped
- 1 medium sweet potato, chopped
- 1 jalapeño, seeds and membranes removed, diced
- 2 ½ tablespoons chili powder
- 2 teaspoons cumin
- 1 ½ teaspoons cocoa powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons oregano
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 (14oz) cans diced tomatoes, with juices
- ¼ cup tomato paste
- 2 (14oz) cans kidney or black beans, drained and rinsed
- 1 cup vegetable broth or water
- For garnish: shredded cheddar cheese, cornbread, tortilla chips, avocado
Instructions
Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and a pinch of salt and pepper, cooking for 3 minutes or until softened.
Step 2: Add garlic, bell pepper, carrot, sweet potato, and jalapeño. Cook for 5 minutes until the vegetables begin to soften.
Step 3: Stir in chili powder, cocoa powder, cumin, smoked paprika, oregano, and salt. Cook for an additional minute to bloom the spices.
Step 4: Add diced tomatoes, tomato paste, beans, and vegetable broth. Stir to combine and bring the mixture to a boil.
Step 5: Reduce heat to medium-low and simmer uncovered for about 50 minutes, or until sweet potatoes are tender. If needed, add more liquid for your desired consistency.
Step 6: Taste and adjust seasoning with salt and pepper. A squeeze of lime juice or a dash of hot sauce is a great finishing touch!
Step 7: Serve with your favorite toppings, like shredded cheddar cheese, cornbread, or avocado.
