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.
Servings: 6
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.
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
Calories: 325kcal | Carbohydrates: 62g | Protein: 13g | Fat: 5g | Fiber: 19g | Sugar: 23g