Description
This hearty vegetarian chili is thick, flavorful, and award-winning. Packed with sweet potatoes, beans, bell peppers, and spices, it’s a nutritious, filling meal perfect for chilly days or healthy comfort food cravings.
Ingredients
- 1½ tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 red bell peppers, chopped
- 1 green bell pepper, chopped
- 1 large or 2 medium sweet potatoes, peeled and ¼-inch diced (about 1 pound)
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons chipotle chile powder
- ½ teaspoon kosher salt, plus additional to taste
- ¼ teaspoon ground cinnamon
- 2 (15-ounce) cans fire roasted diced tomatoes in their juices
- 2 (15-ounce) cans low sodium black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 cups low sodium vegetable broth or water
- 2 teaspoons red vinegar
- 1 teaspoon honey
- Optional for serving: crushed tortilla chips, avocado, non-fat plain Greek yogurt, chopped cilantro, cheese
Instructions
- In a large Dutch oven or sturdy pot, heat the olive oil over medium heat.
- Add chopped onion, red bell peppers, green bell pepper, and sweet potato. Cook, stirring occasionally, until onions are translucent, about 8 minutes.
- Reduce heat to medium-low and add garlic, chili powder, cumin, chipotle chile powder, salt, and cinnamon. Cook for 30 seconds until fragrant.
- Stir in fire roasted diced tomatoes, black beans, pinto beans, and vegetable broth. Bring to a simmer.
- Simmer for 30 minutes, stirring occasionally and adjusting heat as needed to maintain a gentle simmer.
- Remove from heat and carefully transfer 2 cups of chili to a blender to puree, then stir the puree back into the pot. Alternatively, use an immersion blender for slight blending while keeping it chunky.
- Stir in red vinegar and honey. Taste and adjust seasoning as desired.
- Serve hot with your favorite toppings such as crushed tortilla chips, avocado, Greek yogurt, chopped cilantro, or cheese.
Notes
- Use fire roasted tomatoes for a deeper, smokier flavor.
- Blending part of the chili helps thicken it and enhances texture without needing thickeners.
- Customize toppings to add creaminess (Greek yogurt, cheese) or crunch (chips).
- Leftovers store well and taste even better the next day.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 8g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
