Sweet potato & bean vegetarian chili.

Who doesn’t love chili?  It’s filled with fiber-packed beans, veggies and it’s a one pot meal!  I made this after lunch and let it simmer all afternoon.  And in honor of meatless Monday – it is totally vegetarian!


1/2 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 gigantic sweet potato, peeled and cut into bite-sized pieces (or you can use 2 medium sized potatoes)
6 garlic cloves, chopped
1 tbl chili powder
3 tsp ground cumin
1 tsp cayenne pepper
1/2 tsp ground cinnamon
Salt and black pepper
1 28-ounce Cento (use whatever tomatoes you have) diced tomatoes, including the liquid
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1.5 c vegetable broth
Veggie tortilla chips, spicy monterey jack cheese and avocado slices for garnish/toppings


In your Dutch oven, sauté all of the chopped vegetables & garlic with one to two tablespoons of olive oil, stirring occasionally. Once the onions start turning translucent and the veggies begin to soften, reduce heat to medium-low.

Add all of the spices and canned ingredients, and stir. Cover and let it simmer, stirring occasionally.  I let this simmer for hours – but you can serve it as soon as 1-2 hours if needed.

— Knead to Cook

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