easy vegetarian chili recipe

Chipotle Black Bean & Sweet Potato Chili

TNP Originals


1 tablespoons Avocado Oil

1 White Onion, diced

3 cloves Garlic, minced

¼ cup Cilantro, roughly chopped, plus more for garnish

1 teaspoon Chili Powder

1 teaspoon Cumin

½ teaspoon Paprika

1 teaspoon Kosher Salt

3 Sweet Potatoes, peeled and diced

2 Chipotle Peppers in Adobo Sauce, seeded, and minced

2 cups Vegetable Broth

1 28-once can Fire Roasted Tomatoes, diced

2 cans Black Beans, drained and rinsed



In a pot, heat avocado oil over medium heat. When the oil is hot, add the onions and sauté for 5 minutes. Add the garlics and cilantro, continue to sauté for another minute. Next add all spices, the sweet potatoes, and chipotle peppers. Sauté for 1-2 minutes until fragrant. Add the vegetable broth and tomatoes. Reduce heat to a simmer and cover. Simmer the chili for 30 minutes. Add the beans and continue to simmer for 10 more minutes. Garnish with fresh cilantro when serving.

Photographed by Alli Shepherd.


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