Black Bean Sweet Potato Chili | Homemade Hearty Vegetarian Recipe

Warm up with this Vegetarian Black Bean Sweet Potato Chili. It’s the perfect bowl of hearty goodness as the weather gets colder. The delicious chili is a fun twist on the classic that doesn’t stray too far from the original. You won’t miss the meat with all the black beans, sweet potatoes and spices in this one.

Here’s what you’ll need:

Olive Oil
White Onion
Garlic
Red Pepper
Green Pepper
Jalapeno
Sweet Potato – diced
Black Beans
Diced Tomato
Tomato Paste
Vegetable Stock
Cumin
Garlic Powder
Chili Powder
Salt
Pepper

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Recipe Notes For Making The Best Roasted Garlic Soup:

Ground beef, chicken or turkey can be added to this chili, if desired. Start by frying the ground meat, then add the rest of the ingredients as listed.

Kidney bean, quinoa and or lentils can be added along with or instead of the black beans.

Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

You can swap out the spices for a premixed chili or taco spice.

For a little extra sweetness and color, add frozen corn when you add the beans and tomatoes to the pot.

If you like a thicker chili, skip the vegetable broth.

This chili can be made in a slow cooker. Cook on low for 7 to 8 hours, or on high for 4 to 5 hours.

Butternut Squash is a great substitute for sweet potatoes.

Serve with your choice of toppings. Try a bit of cheddar cheese, sour cream, jalapeño, hot sauce, red onion, tortilla chips and/or chopped cilantro.

Your seasoning may depend on the type of vegetable broth you use. If it already contains salt, be careful not to add too much. Taste and adjust as needed.

Chicken broth can be used in place of the vegetable broth if preferred.

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