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imagesThis recipe does not miss having the meat to be a really good "chili". However, you can always add ground turkey if you can't live without.  The combination of flavors make it a winner!

Vegetarian Sweet Potato Chili

Sweet and comforting chili.
Course Main Dish, Side dishes
Cuisine International
Servings 6 Servings
Author Chef Maria Cummins


  • 1 medium red onion chopped
  • 1 eacheach bell pepper, green chopped
  • 1 each bell pepper, red chopped
  • 1 each sweet potato peeled and cut into 1⁄2-inch pieces
  • 4 tablespoon garlic cloves chopped, or 1 heaping of minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1 dash ground sea salt and black pepper
  • 2 15 oz can diced tomatoes including the liquid*
  • 1 15 oz black beans rinsed and drained
  • 1 15 oz kidney beans rinsed and drained
  • 2 cups water, broth
  • 2 tablespoon vegetable organic bouillon


  • In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
  • Once the onions start turning translucent, turn the heat down to medium-low. Add better than bullion, all of the spices and canned ingredients water and stir.
  • Cover and cook for up to one hour, stirring occasionally.
  • By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
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