Vegetarian Chili Recipe with Sweet Potatoes and Beans

Ingredients

• 30 ml (2 tablespoons)olive oil, or another mild oil such as avocado, coconut, canola or vegetable oil
• 1 largeonion, finely chopped
• 1 mediumcarrot, peeled and diced
• 1 largesweet potato, peeled and cut into small cubes about 1.3 cm (½ inch)
• 15 ml (1 tablespoon)brown sugar, optional but recommended
• 8 clovesgarlic, minced
• 22.5 ml (1½ tablespoons), or to tastechilli powder
• 7.5 ml (1½ teaspoons)ground cumin
• 15 ml (1 tablespoon)unsweetened cocoa powder
• 1.25 ml (¼ teaspoon), or more to tastecayenne pepper
• 1 can (425 g; 15 oz)diced tomatoes, with their juices
• 30 ml (2 tablespoons)balsamic vinegar
• 2 cans (425 g; 15 oz each)kidney beans, black beans, pinto beans or a combination, drained
• 5–10 ml (1–2 teaspoons), plus more to tastesalt
• 240 ml (1 cup), plus more if neededvegetable stock or water
• To garnishchopped coriander
• To tastefresh coriander
• To tastesour cream or Greek yoghurt (vegan, if preferred)
• To tastegrated cheese (vegan, if preferred)
• To tastetortilla chips
• To tastesliced avocado

Instructions

1. 1

   Soften the vegetables

   For the hob method, heat the oil in a large, heavy-based pot over a medium heat. Add the onion, carrot, sweet potato and sugar, if using. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.

2. 2

   Add the spices

   Stir in the garlic, chilli powder, cumin, cocoa powder and cayenne. Cook for about 1 minute, stirring often, until fragrant.

3. 3

   Add remaining ingredients

   Stir in the tomatoes and their juices, balsamic vinegar, beans, salt and stock or water. Bring the mixture to the boil.

4. 4

   Simmer the chilli

   Turn the heat to low, cover the pot and simmer for about 25–35 minutes, stirring occasionally, until the sweet potato is tender and the chilli has thickened.

5. 5

   Season and serve

   Taste and adjust the seasoning, then serve with your preferred toppings.

6. 6

   Sauté in cooker

   For the pressure-cooker method, select the sauté function and heat the oil. Add the onion, carrot, sweet potato and sugar, if using, and sauté for 2–3 minutes.

7. 7

   Deglaze the pot

   Add the garlic, chilli powder, cumin, cocoa powder and cayenne. Cook for about 1 minute, stirring often, until fragrant. Pour in half the stock and scrape the bottom of the pot with a wooden spoon to deglaze it.

8. 8

   Pressure cook

   Stir in the remaining ingredients. Close and seal the lid, then cook at high pressure for 9 minutes. Release the pressure and open the pot. Season to taste and serve.

9. 9

   Sauté in skillet

   For the slow-cooker method, sauté the onion, carrot and sweet potato in a skillet over a medium heat. Add the sugar, if using, and cook for about 5 minutes.

10. 10

    Fill the slow cooker

    Add the garlic and spices to the skillet and cook for about 1 minute. Transfer the mixture to the slow cooker and add the remaining ingredients.

11. 11

    Slow cook chilli

    Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the vegetables are tender. Season to taste and serve.

What is vegetarian chilli?

Chilli is a well-known American dish built around a spiced, simmered sauce; versions vary widely, and this one leaves out meat in favour of beans and vegetables.

Sweet potato brings a mellow sweetness and soft texture, while tomatoes, chilli powder, cumin and cocoa make the base savoury and full flavoured. The beans add substance, and you can choose the hob, pressure-cooker or slow-cooker method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 2g protein, 21g carbs, 5g fat.

The beans and sweet potato contribute carbohydrates, while the oil and optional creamy or cheesy toppings contribute much of the fat. Beans provide some plant protein; the stated nutrition figures are per serving, though toppings can change what ends up on the plate. To balance the meal, add a generous serving of fresh vegetables alongside the chilli.

Why these ingredients work

Sweet potato and carrot: Cutting them into small, even pieces helps them soften in step with the beans and gives the chilli a naturally hearty texture.

Beans and tomatoes: Drained beans provide tender bites, while the tomatoes and their juices form the cooking liquid. Kidney, black or pinto beans all work, as does a combination.

Spices and cocoa: Chilli powder and cayenne bring heat, cumin adds warmth, and unsweetened cocoa deepens the savoury flavour without making the chilli taste like dessert.

Build flavour before simmering

Soften the onion, carrot and sweet potato in the oil before adding the spices. On the hob, allow 8–10 minutes; in the pressure cooker, the recipe gives a shorter 2–3-minute sauté, while the slow-cooker version starts with about 5 minutes in a skillet.

Add the garlic and spices after the vegetables and cook them briefly until fragrant. Keep stirring so the garlic and powdered spices do not catch on the bottom of the pan.

Get the texture right

Tender sweet potato: On the hob, check a cube after 25 minutes of simmering; it should be easy to pierce without falling apart. Continue towards 35 minutes if it is still firm.

Thick chilli: Simmering with the lid on helps the vegetables cook through, while the beans and sweet potato give the finished mixture body. The recipe describes the target as thickened; cook until it reaches that consistency.

Choosing a cooking method

Hob: This method takes about 25–35 minutes of simmering after the ingredients come to the boil, with occasional stirring.

Pressure cooker: After sautéing and deglazing, cook at high pressure for 9 minutes, then release the pressure before opening the pot.

Slow cooker: Cook covered for 3–4 hours on high or 6–8 hours on low. Whichever method you use, check that the vegetables are tender and season the chilli at the end.

Finish with toppings

Fresh coriander, avocado, tortilla chips, grated cheese and sour cream or Greek yoghurt are suggested toppings. Choose a few for contrasting freshness, creaminess and crunch.

For a vegan serving, use plant-based cheese or sour cream, or leave those toppings off. The chilli itself can be served with the listed toppings according to your preference.

Recipe notes & tips

• Cut the sweet potato into evenly sized small cubes so the pieces cook at a similar rate.
• Stir frequently while cooking the spices so they become fragrant without sticking.
• Scrape the pressure-cooker base well when deglazing to lift any browned bits.
• Drain the beans before adding them, as directed, so the chilli is not diluted by their canning liquid.
• Taste for salt and heat before serving, and adjust to your preference.

Variations

• Mix the beans: Use kidney, black or pinto beans, or combine the varieties listed.
• Adjust the heat: Add more cayenne or chilli powder for a spicier bowl.
• Keep it vegan: Choose vegan sour cream or cheese, or omit those toppings.
• Change the oil: Use avocado, coconut, canola or vegetable oil instead of olive oil.
• Skip the sugar: Leave out the optional brown sugar if you prefer.

Common mistakes to avoid

• Uneven sweet-potato pieces: Cut them into similarly sized small cubes so they soften together.
• Spices left unattended: Stir them often and cook only until fragrant, about 1 minute.
• Unsealed pressure cooker: Check that the lid is closed and sealed before cooking at high pressure.
• Opening too soon: Release the pressure before opening the pressure cooker.
• Stopping while vegetables are firm: Continue cooking until the sweet potato is tender, checking the timing for your chosen method.

How to store

Refrigerate leftover chilli in a covered container and use within 3–4 days. Reheat in a pot over a low heat or in the microwave until hot throughout, adding a little water or stock if needed.

Frequently asked questions