Sweet Potato Vegetarian Chili

Sweet Potato Vegetarian Chili / @loveandlemons

This one might have been more appropriate to post around Super Bowl time… but really, we’re not fans of “the game” like we are fans of the Olympic Games. I don’t usually like to eat in front of the TV, but these two weeks are definitely the exception. This is a great meal to cozy up to – it’s warm & delicious, and conveniently all in one bowl. Plus, it won’t make you feel too unhealthy while you watch all of the teeny girls (and guys) skate across your living room.

Make a big batch and eat the leftovers all week.

Sweet Potato Vegetarian Chili / @loveandlemons Sweet Potato Vegetarian Chili / @loveandlemons

sweet potato chili
 
Serves: serves about 4
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chipped
  • 2 teaspoons chili powder
  • 2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping)
  • 1 teaspoon apple cider vinegar
  • 2 14-oz. cans fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1.5 cups cubed sweet potatoes
  • 2 cans of beans - black, red, pinto, or a combo
  • 1 cup chopped kale
  • ½ cup corn kernels (frozen is fine)
  • a good squeeze of lime
  • salt, pepper
topping options:
  • chopped scallions
  • tortilla strips - toast 10-15 minutes in the oven
  • toasted chiles - toast 1-2 minutes in a 350 oven (or until they curl up)
  • toasted pumpkin seeds
  • diced avocado w/ a squeeze of lime
Instructions
  1. Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
  2. Add chili powder, ½ the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
  3. Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
  4. Add the kale and corn and simmer for 5-10 more minutes.
  5. Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.
  6. Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.
Notes
If you don't have dried chiles, just add extra spices: ie, more chile powder, cumin and/or coriander... and/or a diced chipotle from a can of chipotles in adobo would be a nice substitution.

I used Muir Glen's fire roasted tomatoes with green chiles, but regular fire roasted tomatoes would be fine. (Diced plain tomatoes, in a pinch, would also work).

This one tastes great (maybe better) the second day - make a big batch and store leftovers in the fridge for 2-3 days, and in the freezer beyond that.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

41 comments

  1. Love this! the sweet potato makes it dense and definitely perfect for a hearty, vegetarian meal. x

    • jeanine from loveandlemons.com on said:

      thanks Supal! Yep, hearty and healthy 🙂

  2. Katrina @ WVS from warmvanillasugar.com on said:

    Loving this chili! It looks fabulous and super hearty!

    • jeanine from loveandlemons.com on said:

      thanks Katrina!

  3. This is my kind of chili. I’ll eat this type of meal all winter long!

    • jeanine from loveandlemons.com on said:

      Thanks, me too!

    • jeanine from loveandlemons.com on said:

      Thanks Liesel!

    • jeanine from loveandlemons.com on said:

      gotta add those greens wherever I can 🙂

  4. Trini from balmainkitchen.wordpress.com on said:

    Looks wholesome, colourful and delicious! Super budget friendly too. I look forward to trying this.

    • jeanine from loveandlemons.com on said:

      Super affordable – thanks Trini!

  5. Such gorgeous dishes Jeanine! And this chili is just what we need here in D. C. tonight with snow coming in…….I love using sweet potato in chili and stews. I think it adds a nice texture without being overly sweet and of course its more colorful which is always nice 😉
    I have so many containers of chili dishes in my freezer that I’ve made up and saved for emergency night meals. That’s my excuse for making up new ones anyway…..now I have another excuse to try this one cause it’s just scrumptious sounding. Thanks for all the ideas ♥

    • jeanine from loveandlemons.com on said:

      Ha! I know I kind of hoard frozen soups/stews too 🙂

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  7. paula rothman on said:

    what size cans of tomatoes? the 14 oz fire roasted and diced?

    • jeanine from loveandlemons.com on said:

      yes, exactly – thanks for catching that. I used Muir Glen’s fire roasted with green chiles, but regular fire roasted would work just fine.

  8. Meghan from oatgasm.blogspot.com on said:

    This hits all the right notes; spicy, sweet, a bit zesty, hearty but fresh, all in one bowl. I could definitely see myself cozying up to an oversized bowl of this for the next week or two. Or three.

    • jeanine from loveandlemons.com on said:

      Thanks Meghan! I can’t help but finish off bowls like this with avocado and lime.. so fresh 🙂

  9. chelsea from thegirlwholovedtowrite.com on said:

    I’ve never heard of sweet potato chili! That sounds so good!

  10. Mihl from seitanismymotor.com on said:

    I am always looking for new sweet potato chili recipes because this is the only way I like sweet potatoes. And I’ve been meaning to eat more beans, so this recipe is great!

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  15. whitney on said:

    Where are the blue and white plates from? They are so pretty and I desperately need new plates!

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  24. Leah on said:

    Hi there! I’m just wondering if you ever have made this in a slow cooker? I’m wondering if you’d need to adjust the liquids at all or anything to make it work… Thanks!

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  27. Alex on said:

    Made this last night – it was very tasty (I added some more spices, including a chili-lime seasoning, New Mexican hot chiles, and cumin) but I did not use ANY vegetable broth. I don’t really know why the recipe called for it in the first place, but my end result was very hearty and filling!

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