October 2025
No one will miss the meat in this flavorful vegetarian chipotle sweet potato chili. It’s rich, hearty, and packed with fiber and nutrients from colorful vegetables and beans. With a mild kick from chipotle peppers, this vegetarian chili will warm you from head to toe — and the leftovers taste even better the next day.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red pepper, diced
- 3 medium garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 28-ounce can of crushed fire-roasted tomatoes (regular crushed tomatoes may be substituted if fire-roasted is unavailable)
- 2 cups of low-sodium vegetable stock
- 1 15-ounce can of pinto beans, drained and rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 1 pound sweet potato (one large), peeled and cut into one-inch cubes
- 1 chipotle pepper in adobo sauce, minced (available in small cans in the Mexican foods aisle; add more for extra heat but taste the chili before adding)
- 1/2 -1 teaspoon salt (to taste)
- 4 green onions, chopped (plus additional for garnish, if desired)
- 3 tablespoons minced cilantro (plus additional for garnish, if desired)
- 1 medium avocado, cut into cubes (to garnish)
- 1 fresh lime, cut into wedges
Tools
- Chef’s knife and cutting board
- Strainer
- Measuring cups and spoons
- Stockpot or Dutch oven
Instructions
1. Heat the olive oil in a stockpot over medium heat. Add the onions, peppers, and garlic. Sauté for 10 minutes or until the vegetables are soft and lightly golden.
2. Add the cumin and oregano to the pot and stir for about 30 seconds. Add the tomatoes, vegetable stock, pinto and black beans, sweet potato, chipotle chili pepper, and about 1/2 teaspoon of salt.
3. Bring the chili to a boil, then reduce the heat to medium-low. Simmer for about 30 minutes, stirring occasionally, until the sweet potatoes are tender. Don’t overcook the chili, or the sweet potatoes will start to fall apart.
4. Taste the soup and season to taste with more salt and additional minced chipotle pepper for more heat.
5. When the sweet potatoes are tender, add the green onion and cilantro.
6. Garnish each bowl with avocado cubes, lime wedges, and extra green onions and cilantro, if desired.
Kids Can!
- Measure the vegetable stock
- Rinse the beans
- Stir the chili
