Best Vegetarian Chili (with sweet potatoes!)

5 from 1 vote

Best Vegetarian Chili (with sweet potatoes!)

This nutrient-packed vegetarian chili never tasted so good. Our vegetarian chili recipe is made with a homemade chili seasoning, sweet potatoes, bell pepper, beans, and diced tomatoes.

Prep 15

Cook 25

Total 40

Fat 5

Carbs 62

Protein 13

Yield

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion minced
1 large bell pepper finely diced (any color)
2 medium sweet potatoes diced
1-2 tablespoon minced jalapeño* we used canned
1 tablespoon minced garlic
1 cup vegetable broth
15 oz. canned tomato sauce
30 oz. canned diced tomatoes
1 teaspoon apple cider vinegar
2 teaspoons maple syrup
1/4 cup homemade chili seasoning
30 oz. canned white northern beans drained and rinsed

Instructions

Begin by heating 2 tablespoons of olive oil in a large stockpot over medium/high heat.
When olive oil is fragrant, add onion, bell pepper, sweet potato, jalapeño, and garlic. Saute for around 5 minutes or until the onion starts to become translucent.
Add the rest of the ingredients but the beans and bring to a boil over medium/high heat.
Once boiling, turn chili down to low and cover.
Let simmer for around 15 minutes or until the sweet potatoes are easily pierced with a fork.
Finally, add in beans and stir. Cook for an additional 2-3 minutes.
Serve with your favorite chili toppings.

Tips & Notes

Jalapeño: add more or less depending on spice preference.
Nutrition information does not include toppings.
Slow Cooker Instructions: Cover and let cook on high for 3-4 hours or on low for 6-8. The key is to take it off the heat once the sweet potatoes are at the desired texture.
Instant Pot Instructions: cook it on high pressure for around 7 minutes with a quick release.

Nutrition Facts