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Delicious Vegetarian Sweet Potato Chili Recipe

ByWendy Carter
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Forget everything you know about chili. This isn’t your grandma’s meat-heavy, gut-bomb recipe.

This is vegetarian sweet potato chili—a flavor explosion that’ll make carnivores question their life choices.

It’s hearty, spicy, and packed with nutrients, all while being stupidly easy to make. Want a meal that’s cheap, healthy, and tastes like victory? Keep reading.

Your taste buds (and wallet) will thank you.

Why This Recipe Slaps

This chili isn’t just good—it’s unfairly delicious. Sweet potatoes add natural sweetness and creaminess, while black beans and quinoa deliver protein and texture. The spices?

A perfect balance of smoky, spicy, and savory. Plus, it’s vegan, gluten-free, and meal-prep friendly. Basically, it’s the culinary equivalent of a mic drop.

Vegetarian Sweet Potato Chili
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Vegetarian Sweet Potato Chili

Recipe by Wendy CarterCourse: Dinner
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

320

kcal

Ingredients

  • 2 medium sweet potatoes, diced

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • 1 bell pepper, diced

  • 1 can (15 oz) black beans, drained

  • 1 can (15 oz) kidney beans, drained

  • 1 can (14 oz) diced tomatoes

  • 1/2 cup quinoa, rinsed

  • 2 tbsp olive oil

  • 2 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 4 cups vegetable broth

  • Salt and pepper to taste

Step-by-Step Instructions

  • Sauté the veggies: Heat olive oil in a large pot. Add onion, garlic, and bell pepper. Cook until soft (about 5 minutes).
  • Spice it up: Stir in chili powder, cumin, and smoked paprika. Let the spices toast for 30 seconds—this unlocks their flavor.
  • Add the goods: Toss in sweet potatoes, beans, tomatoes, quinoa, and broth. Bring to a boil.
  • Simmer: Reduce heat, cover, and let it simmer for 25 minutes. Stir occasionally to prevent sticking.
  • Season and serve: Taste, adjust salt and pepper, and dish it up. Top with avocado, cilantro, or lime if you’re fancy.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 5 days.

For longer storage, freeze it for up to 3 months. Reheat on the stove or microwave—just add a splash of water if it’s too thick.

Why This Chili is a Game-Changer

This recipe isn’t just tasty—it’s a nutritional powerhouse. Sweet potatoes are loaded with fiber and vitamins, beans provide plant-based protein, and quinoa adds complete amino acids.

It’s also low-fat, high in antioxidants, and ridiculously filling. Oh, and did we mention it’s cheap? You’re welcome.

Common Mistakes to Avoid

  • Overcooking the sweet potatoes: They should be tender, not mushy.

    Nobody wants sweet potato paste.

  • Skipping the spice toast: Toasting spices = flavor explosion. Don’t rush this step.
  • Forgetting to rinse quinoa: Unless you enjoy a bitter aftertaste, rinse it. Trust us.

Alternatives

  • No quinoa? Use rice or skip it entirely.
  • Spice too much? Reduce chili powder or add a dollop of yogurt to cool it down.
  • Extra protein? Toss in tofu or tempeh.

FAQs

Can I make this in a slow cooker?

Absolutely.

Sauté the veggies first, then dump everything in the slow cooker on low for 6-8 hours or high for 3-4 hours. Easy peasy.

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Is this chili kid-friendly?

Yep! Reduce the chili powder if your kids are spice-averse.

Or bribe them with toppings like cheese and avocado.

Can I use canned sweet potatoes?

Technically, yes. But fresh sweet potatoes taste better and hold their shape. IMO, it’s worth the extra effort.

Final Thoughts

This vegetarian sweet potato chili is the ultimate weeknight hero.

It’s fast, cheap, healthy, and tastes like a hug in a bowl. Make it once, and it’ll become a staple. Now go forth and conquer dinner.

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