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One-Pot Vegetarian Chili with Sweet Potato

Name: One-Pot Vegetarian Chili with Sweet Potato
Prep time: 50 min
Total time: 51 min
Cuisine: American
Ingredients: olive oil — 41 g; yellow onion — 110 g; red bell pepper — 100 g; red-skinned sweet potatoes — 454 g; garlic — 12 g; chili powder — 30 g; cumin — 15 g; smoked paprika — 5 g; cinnamon — 3 g; salt — 5 g; tomatoes — 794 g; black beans — 851 g; kidney beans — 425 g; vegetable broth — 473 g; lime juice — 15 g

One-Pot Vegetarian Chili with Sweet Potato reads sweetness 4.7, sourness 4.7 and umami 4.5 on Palate's 0–10 flavor X-ray — a American main, about 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.9 / 10
Sweet & Fruity — 5.4 / 10
Sour & Bright — 6.0 / 10
Bitter & Earthy — 3.9 / 10
Rich & Fat — 4.2 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sweetness 4.7 · Sourness 4.7 · Umami 4.5 · Citrus 4.5 · Allium 4.2 · Richness 3.8 · Salinity 3.8 · Earthy 3.4 · Fruity 2.3 · Smoke 2.2 · Warm Spice 2.2 · Heat 2.1 · Herbaceous 1.4 · Nutty 1.3 · Bitterness 1.2 · Floral 0.9

What's in it (15)

olive oil — 41 g
yellow onion — 110 g
red bell pepper — 100 g
red-skinned sweet potatoes — 454 g
garlic — 12 g
chili powder — 30 g
cumin — 15 g
smoked paprika — 5 g
cinnamon — 3 g
salt — 5 g
tomatoes — 794 g
black beans — 851 g
kidney beans — 425 g
vegetable broth — 473 g
lime juice — 15 g

Time & effort: about 51 min (50 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 153 kcal, 9.1 g protein, 0.9 g fat, 28.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion turns translucent, 5-6 minutes.
Add the sweet potato and cook, stirring occasionally, until it begins to soften at the edges, about 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
Add the chili powder, cumin, smoked paprika, cinnamon, and salt; cook, stirring constantly, until the spices turn a shade darker and smell toasty, about 1 minute.
Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.
Bring to a boil, then reduce the heat to low, cover partially, and simmer until the sweet potato is fork-tender, 25-28 minutes, stirring every so often so nothing catches on the bottom.
Uncover and continue to simmer, stirring occasionally, until the chili has thickened to a hearty, spoonable consistency, 8-10 minutes.
Using the back of a spoon, mash about a cup of the beans against the side of the pot to thicken the chili further, then stir them back in.
Remove from the heat and stir in the lime juice. Taste and season with additional salt as needed.
Ladle into bowls and serve hot.

Dishes with a similar flavor shape

Three-Bean Vegetarian Chili — American
Smoky Chipotle Turkey Chili — American
Classic Lentil Soup with Cumin — American
Spicy Black Bean and Sweet Potato Tacos — Mexican
Skillet Black Bean and Sweet Potato Tacos — Tex-Mex

Keep reading: what sweetness, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.