Vegetarian Chili So Flavorful, You Won't Miss the Meat!

By Amanda Haas

Updated on 4/4/2014 at 9:47 AM

Source: Lindsey Foutch
Source: Lindsey Foutch

Pinto Bean and Sweet Potato Chili

Cook TimePrep time: 15 minutes; Cook time: 15 minutes
YieldServes 4-6

Amanda Haas

INGREDIENTS

    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • 2 cups vegetable or chicken broth (low-sodium)
    • 2 small red-skinned sweet potatoes, peeled and cut into 3/4-inch cubes
    • 2 (14.5-ounce) cans diced tomatoes
    • 2 (15-ounce) cans pinto beans, drained
    • 3 tablespoons fresh cilantro, chopped
    • 1 cup corn kernels
    • Kosher salt
    • Pepper, freshly ground
    • Cotija cheese or sour cream to top (optional)

    INSTRUCTIONS

    1. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and sauté until tender, stirring occasionally, about 5 minutes. Add the chili powder and cumin and stir 1 minute. Add the broth and sweet potato. Cover pan, reduce the heat to medium, and simmer until the sweet potatoes are just tender, about 10 minutes.

    2. Add the tomatoes with their juices, corn, and the drained pinto beans. Simmer uncovered until the chili thickens and the sweet potatoes are very tender, about 10 minutes. Stir in the cilantro. Season to taste with salt and pepper and serve with sour cream and/or cotija cheese on the side (optional).

    Notes

    This takes about 15 minutes to prep and cook before letting it simmer for a few. I like to serve it with the cilantro sprinkled over the top and a little cotija cheese or sour cream on it as well. That way you can leave those things off if your kids prefer it plain. This is a great vegetarian dinner. Just serve it with cornbread or a big salad, and everyone is happy!