There’s something about chili that just warms the soul – it’s a dish that’s as comforting as a hug from an old friend. Perhaps it’s the warm, spicy kick that sets our taste buds alight, or maybe it’s the way that all the different ingredients come together to create something truly magical.

Chili is a dish that’s loved around the world, a staple that’s been passed down through generations of families. Whether you prefer your chili with or without meat, loaded up with beans or served up plain, there’s no denying that this dish has a special place in our hearts (and our stomachs!).

Meatless Chili Recipe with Sweet Potato Chunks

This time we’re adding a twist to our meatless chili recipe by incorporating sweet potatoes! Not only does this add a unique flavor to the dish, but it also provides extra nutrients. Here is a recipe for meatless chili with sweet potatoes that is sure to become a household favorite.

1. Gather Your Ingredients

Before you start, make sure you have all the necessary ingredients. For this recipe, you will need

• 2 cans beans (or soaked beans)
• 1 can tomatoes*
• 1 can diced chilies*
• sweet potatoes*
• 6 or so mini bell peppers, seeded and sliced
• diced onion
• minced garlic
• vegetable broth or water
• cumin
• smoked paprika
• chili powder
• salt and pepper

4-5 Servings

*My ingredient preferences for this meatless chili recipe:

Beans: My favorite beans for this recipe is S&W Low Sodium Chili Beans in sauce

Tomatoes: I also prefer to use Rotel Diced Chilies and Tomatoes. If not those, I use fire-roasted and add a can of diced green chilies (or jalapenos). I also like to include fresh tomatoes (such as a handful of halved cherry tomatoes or one diced tomato) if I have any on hand.

Sweet Potatoes: I recommend white sweet potatoes for this recipe. I generally use one smaller one or the equivalent portion of a larger one. However, use as much, as little, or none according to your taste.

Cornbread: As a side note, I always make cornbread to go with this. (And I admit it… most of the time I simply use a packaged mix.)

2. Cook the Chili

Start by heating oil in a large pot over medium heat.

Once the oil is hot, add the onion and garlic, and cook until the onion becomes translucent.

At this point, I add all the “juices” from the cans to the pan.

I also often add uncooked rice in the pan – about a half cup or so – and let it cook about 10-12 minutes before I add the peppers and potatoes. The rice will continue to cook in the next steps. Don’t let the liquid dry out — add water or broth as needed. Oh, and don’t worry about removing the lid as needed. The rice will cook fine. (Btw, this works particularly well in the case of an unexpected guest at the table!)

Next, add the diced sweet potatoes and sliced mini bell peppers. Cook until softened, approximately 10-12 minutes.

Add the canned tomatoes and vegetable broth, followed by the chili powder, smoked paprika, salt, and pepper.

Let the mixture simmer for 10-15 minutes, stirring occasionally.

3. Add the Beans

After the chili has been simmering for 10-15 minutes, add the beans and stir.

Let the chili simmer for an additional 10-15 minutes until the sweet potatoes are fully cooked and the flavors have blended.

If desired, add more seasoning to taste.

4. Serve and Enjoy

Once the chili is done, turn off the heat and let it cool for a few minutes.

Serve with your favorite toppings, such as avocado, cheese, sour cream, or cilantro. Enjoy the delicious blend of flavors.

This easy-to-make recipe can be enjoyed fresh or stored in the fridge for up to 4 days!

Meatless Chili Recipe Tips

• Keep chili powder and smoked paprika to minimum for a mild flavor. If you want it spicier, add more peppers or chili powder.
• Don’t let the liquid dry out. Stir the chili from time to time to ensure the sweet potatoes cook evenly and broth remains intact.
• If you prefer a thicker chili, add tomato paste or reduce the amount of vegetable broth.
• This recipe can also be made in a slow cooker if you prefer to let it cook for a longer period of time. Simply add all the ingredients to the slow cooker, cook on low for 6-8 hours.

Meatless Chili Nutrient Notes:

Is chili actually good for us? The answer is a resounding yes! Chili not only adds flavor to our plates, but it also provides numerous health benefits.

For starters, it contains capsaicin, which is responsible for the spicy kick in chili. Capsaicin has been shown to have anti-inflammatory properties and can even boost our metabolism.

Additionally, chili is packed with vitamins and minerals, such as vitamin C and iron.

Contrary to popular belief, traditional chili’s main nutritional values actually come from the beans and other vegetables, rather than the meat. In fact, one bowl of vegetarian chili packs a whopping 15 grams of both protein and fiber, making it an excellent choice for those looking to up their intake of these crucial nutrients.

It’s no wonder why chili has become a staple in many diets – it’s not only delicious, but it’s also good for us!

Where did chili originate?

Many believe that chili can be traced back to the Aztecs, who were known for using chili peppers in their cuisine. However, others argue that chili actually originated in the American Southwest, where Mexican and Spanish settlers used native chili peppers to spice up their meals.

Regardless of its true origins, chili has become a staple in many cultures and continues to be enjoyed in countless variations. Whether you prefer yours with beans, meat, or just a little kick of spice, chili is a dish that brings people together and satisfies the taste buds.

Interested in other vegetarian recipes? Here are some favorites!

Feliz Cocinando!