I love how this vegetarian chilli combines deep, smoky spices with the natural sweetness of sweet potatoes and the richness of mixed beans. It’s a complete meal on its own but also works perfectly served with rice, tortilla chips, or warm crusty bread. I also like that it’s naturally gluten-free when made with gluten-free stock, and it’s freezer-friendly, making it ideal for batch cooking. The texture is hearty, and mashing some of the beans gives it a thick, stew-like consistency that’s incredibly satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp Olive oil 2 Onions, Peeled and finely chopped 6 Garlic cloves, Peeled and crushed 3 tbsp Brown sugar 1 tbsp Paprika 1 tbsp Sweet smoked paprika 1 tbsp Ground cumin 1/2 tsp Cayenne 1 tsp Ground cinnamon 1 tsp Dried oregano 1/2 tsp Dried chilli flakes 500 ml (2 cups) Hot vegetable stock 400 g (14 oz) Borlotti beans, Drained and rinsed 400 g (14 oz) Cannellini beans, Drained and rinsed 700 g (1.5 lb) Sweet potato, Peeled and cut into 2cm cubes 800 g (28 oz) Tinned tomatoes Salt and freshly ground black pepper 2 Limes
Directions
I start by heating the olive oil in a large non-stick pan over medium-low heat. I add the onions and garlic and cook them uncovered for about 5 minutes until they begin to soften.
Next, I stir in the brown sugar, paprika, sweet smoked paprika, cumin, cayenne, cinnamon, oregano, and chilli flakes, seasoning generously with salt and pepper. I partially cover the pan and reduce the heat to low, letting the onions cook for 15–20 minutes while stirring often. If they start to stick, I add a splash of water to keep things moving.
When the onions turn deep brown and fragrant, I pour in the vegetable stock, add the sweet potato cubes, beans, and tinned tomatoes, and give everything a good mix. I cover the pan, turn the heat to medium, and let it cook for about 45 minutes to 1 hour.
As it cooks, I like to mash about half of the beans using a potato masher to create a thicker texture, but that’s optional. Once everything is soft, thick, and rich in color, it’s ready to serve. I finish with a squeeze of fresh lime juice for brightness.
Servings and Timing
This recipe makes about 8 servings. Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 40 minutes
Variations
I sometimes swap the sweet potato for butternut squash for a slightly different sweetness. For extra vegetables, I like to stir in bell peppers, corn, or chopped spinach. If I want a smoky kick, I add a bit of chipotle paste. For a protein boost, I occasionally mix in lentils along with the beans. To make it spicier, I increase the cayenne or add a chopped fresh chilli.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over low heat or in the microwave until hot. I also like to freeze portions in containers for up to 3 months; I thaw them overnight in the fridge and reheat when needed. The flavors deepen even more after freezing, making it even tastier.
FAQs
How can I make this chilli gluten-free?
I make sure to use gluten-free vegetable stock and serve it with gluten-free sides to keep it entirely gluten-free.
Can I use different beans?
Yes, I often switch the beans around — kidney beans, black beans, or chickpeas all work perfectly in this recipe.
Can I make this in a slow cooker?
Yes, I add all the ingredients into the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
How spicy is this chilli?
It has a mild to medium spice level. I adjust the cayenne and chilli flakes to my taste if I want more or less heat.
What can I serve with this vegetarian chilli?
I like it with rice, tortilla chips, or crusty bread. A dollop of sour cream or a sprinkle of cheese also goes well on top.
Can I prepare it ahead of time?
Yes, I often make it a day ahead because the flavors develop even more after sitting overnight.
How do I thicken the chilli?
I mash some of the beans during cooking to make the sauce thicker and richer without needing any extra thickeners.
Can I use frozen vegetables?
Yes, I often use pre-chopped frozen onions, garlic, and sweet potato to save time, and they work just as well.
How long does it last in the fridge?
It stays fresh in the fridge for up to 4 days if stored properly in an airtight container.
Can I add tofu or plant-based meat?
Absolutely! I sometimes stir in crumbled tofu or plant-based mince for extra protein and texture.
Conclusion
I love this vegetarian chilli for how simple, hearty, and versatile it is. It’s full of warmth from the spices and sweetness from the sweet potatoes, making it a cozy dish for any season. Whether I serve it fresh from the pot or reheat it for a quick lunch, it’s always satisfying and packed with flavour.
A hearty, flavourful vegetarian chilli packed with sweet potatoes, mixed beans, and smoky spices. This comforting dish is easy to make, great for meal prep, and even more delicious the next day.
Ingredients
1 tbsp Olive oil
2 Onions, peeled and finely chopped
6 Garlic cloves, peeled and crushed
3 tbsp Brown sugar
1 tbsp Paprika
1 tbsp Sweet smoked paprika
1 tbsp Ground cumin
1/2 tsp Cayenne pepper
1 tsp Ground cinnamon
1 tsp Dried oregano
1/2 tsp Dried chilli flakes
500 ml (2 cups) Hot vegetable stock
400 g (14 oz) Borlotti beans, drained and rinsed
400 g (14 oz) Cannellini beans, drained and rinsed
700 g (1.5 lb) Sweet potato, peeled and cut into 2 cm cubes
800 g (28 oz) Tinned tomatoes
Salt and freshly ground black pepper, to taste
2 Limes, juiced
Instructions
Heat the olive oil in a large non-stick pan over medium-low heat.
Add the onions and garlic and cook uncovered for about 5 minutes until softened.
Stir in the brown sugar, paprika, sweet smoked paprika, cumin, cayenne, cinnamon, oregano, and chilli flakes. Season with salt and pepper.
Reduce the heat to low, partially cover, and cook for 15–20 minutes, stirring often. Add a splash of water if needed to prevent sticking.
Once the onions are deep brown and fragrant, add the vegetable stock, sweet potato, beans, and tinned tomatoes. Mix well.
Cover the pan, turn the heat to medium, and cook for 45–60 minutes until the sweet potatoes are tender.
Optionally mash half of the beans to thicken the chilli.
Once thick and rich, remove from heat and stir in fresh lime juice.
Serve hot with rice, tortilla chips, or crusty bread.
Notes
Swap sweet potato for butternut squash for a slightly different flavour.
Add bell peppers, corn, or spinach for extra vegetables.
For more spice, increase cayenne or add a chopped fresh chilli.
Can be made in a slow cooker (4 hours on HIGH or 8 hours on LOW).
Freezer-friendly for up to 3 months.
Use gluten-free stock for a gluten-free version.
Stir in tofu or plant-based mince for extra protein.
