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Vegetarian-Chili-Recipe

Easy Vegetarian Sweet Potato Black Bean Chili Recipe

This Easy Vegetarian Sweet Potato Chili Recipe is out of this world Good! Its made with a combination of black beans, sweet potatoes, and quinoa which are ingredients that will make you feel satisfied. It doesn’t end there, the seasoning includes chipotle peppers which gives the chili the most amazing smoky taste. I promise you, this is a No regrets Recipe. I have two simple words to describe this recipe, Easy and Flavorful!
5 from 1 vote
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Course: Dinner,
Cuisine: American
Keyword: Meatless Chili, Vegetarian Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 171kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

To make this recipe you’ll need:

  • 2 cups of sweet potatoes (2 large sweet potatoes)peeled and chopped
  • 1 (15 oz.) can black beans rinsed and drained
  • 1 cup quinoa
  • 1 (28oz) can crush tomatoes
  • 1 (8oz) can tomato paste
  • 1-2 teaspoons Himalayan salt (or any salt of your preference) amount to your taste
  • 1 teaspoon ground oregano
  • 1 teaspoon chili powder
  • 1 teaspoon oil
  • ½ teaspoon cumin
  • Cilantro
  • 1 teaspoon garlic powder
  • 4-5 garlic cloves
  • ½ teaspoon black pepper
  • ½ cup green bell pepper seeded and diced
  • 1 cup red onion peeled and chopped
  • 1-2 chipotle pepper (canned) These peppers will add a touch of smokiness to the chili.
  • 3-4 cups of water
  • Happy Cooking :).

Instructions

How to make this Easy Vegetarian Sweet Potato Black Bean Chili Recipe.

  • One of the ingredients I love the most to make my recipes is garlic. I love garlic for many reasons including is great for your health. I like to combine the garlic cloves with a pinch of salt and ½ teaspoon of black pepper and create a flavorful garlic paste. That’s what I did first.
  • Then, saute 1 cup of chopped onions in a large pot over medium-low heat with 1 teaspoon of oil. and add the garlic paste and the green peppers.
  • Then, add 1 (15 oz) can of black beans (rinsed and drained), 1 (28oz) can of crushed tomatoes, and 1-2 chipotle peppers, I added two. These peppers add a very distinctive smoky flavor to the chili. Stir and cook for 1 minute.
  • Proceed to add 2 cups of sweet potatoes (peeled and chopped) and 1 cup of quinoa. Next, add 1 teaspoon of salt, 1 teaspoon ground oregano, 1 teaspoon of chili powder, 1 teaspoon garlic powder, ½ teaspoon cumin, and 1-2 stem cilantro. Stir and cook for a minute to release the flavors.
  • Next, pour 3 cups of water and increase the temperature to medium-high, and let it come to a boil. Reduce the heat to medium-low and cover the pot. Let it simmer for at least 30 minutes stirring occasionally. Add a little bit of water if is too dry for your taste. For me, 3 cups of water were enough.
  • Now its time to enjoy :)

Nutrition

Calories: 171kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 390mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6559IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg