Vegetarian black bean and sweet potato chili is the ultimate comfort food. So thick, filling, and belly warming good. It’s easy to make with simple pantry staple ingredients!
It’s finally chili season! Our weather is slowly cooling down and that means comfort food is making a comeback, which I can’t really complain about. I love me some one pot meals, especially if it involves chili. Thick, filling, and just belly warming good. There’s really nothing not to love about chili season.
Including this black bean and sweet potato chili. It’s a recipe that is quickly becoming a family favorite. It’s creamy and cozy bowl of comfort food that you want to curl up with on any night of the week. It comes together fairly easy and is loaded with all good things, like black beans, sweet potatoes, tomatoes, cilantro, and lime juice. It’s perfectly sweet, smoky, healthy, and just so satisfying.
Plus leftovers are so so good for lunch the next day or you can freeze it all together for another night.
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- 3 bacon strips*, chopped
- 1 large sweet onion, chopped (2 cups)
- 6 garlic cloves, minced
- 1 (14.5 oz.) can diced tomatoes
- 1 medium sweet potato, peeled + diced (2 cups)
- 4 (15 oz.) cans black beans, rinsed + drained
- 2 Tbsp. ketchup
- 2 tsp. Worcestershire sauce
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 2 cups chicken broth
- 2 cups water
- 1 bunch cilantro, roughly chopped
- 1 lime, juiced
- salt and fresh ground black pepper
- In a large heavy duty bottom stockpot or dutch oven, cook bacon over medium heat until it renders its fat, about 3-4 minutes.
- Add onion and cook until soft, about 4-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, sweet potatoes, beans, ketchup, Worcestershire sauce, chili powder, cumin, chicken broth, and water. Season with salt and pepper, to taste.
- Cover, increase the heat to high, and bring to a boil. Then reduce the heat to medium and simmer, uncovered, for 20-30 minutes until liquid has slightly reduced and sweet potatoes are completely tender.
- Stir in cilantro and lime juice. Remove the chili from the heat.
- Puree 2 cups of chili in a food processor or blender and then stir the mixture back into the pot.
- Serve with cheddar cheese, green onions, sour cream, or tortilla strips, if desired.