Vegetarian Sweet Potato Chili

This EASY Sweet Potato Chili is the perfect Meatless Monday weeknight dinner! It's simple to make plus freezer and meal prep friendly.

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About Recipe
Vegetarian Sweet Potato Chili

This EASY Sweet Potato Chili is the perfect Meatless Monday weeknight dinner! It's simple to make plus freezer and meal prep friendly.

Ingredients :
  • 2 teaspoons olive oil
  • 1 small onion chopped
  • 3 cloves garlic finely minced
  • 2 large sweet potatoes* peeled and chopped
  • 2 cups squash** chopped
  • 2 teaspoons chile powder
  • 1 tablespoon chili Seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons real maple syrup
  • 15 ounces canned black beans rinsed & drained
  • 15 ounces canned kidney beans rinsed & drained
  • 1 cup corn kernels
  • 15 ounces canned diced tomatoes with liquid
  • 6 ounces canned tomato paste
  • 1-2 cups vegetable broth***
Directions :

  1. Heat olive oil over medium heat in a large Dutch oven, add onion. Saute on low-medium heat until the onion is fragrant and translucent, stir occasionally. While the onion is sauteing, chop the remaining squash and sweet potatoes into ½ inch cubes and remove the skin. Set aside when finished.

  2. Next, add the minced garlic and saute for an additional 1 minute until fragrant.

  3. Add all of the remaining ingredients to the pot and stir to combine. Bring the chili to a boil, then reduce heat to low. Cover and let simmer for at least 1 hour, or until the sweet potatoes and squash are soft.

  4. Once the chili has simmered, remove the lid and taste and adjust seasoning as needed. (See notes for blender option).

  5. Once you are happy with the chili, serve warm with additional toppers of choice and enjoy!

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