Vegetarian Chili


  • 3 medium Sweet Potatoes, peeled & cut into cubes
  • 2 Tbsp Olive Oil
  • Salt & Pepper to taste
  • 1 medium Onion, chopped
  • 1 Red Bell Pepper, cored & diced
  • 4 cloves minced Garlic
  • 2 1/2 cups Vegetable  Broth
  • 2 (14 0z) cans Fire Roasted Diced Tomatoes
  • 1 can Corn (or fresh corn)
  • 1 1/2 Tbsp Chili Powder
  • 2 tsp Cumin
  • 2 (14 oz) cans Black Beans, drained & rinsed


  • Preheat oven to 425. Place sweet potatoes on a baking sheet and drizzle with olive oil and sprinkle of salt. Toss.
  • Roast sweet potatoes in preheated oven until tender, about 20 minutes. Tossing once halfway through.
  • Meanwhile, heat olive oil in a large pot over medium-high heat. Add onion and saute until they begin to soften, about 4 minutes. Add pepper and saute for an additional 2 minutes. Add garlic and saute for 2 more minutes.
  • Stir in vegetable broth, tomatoes, corn, chili powder, cumin, salt and pepper. Bring to a boil and reduce heat to low, cover and allow to simmer for 10 minutes.
  • Stir in black beans, cover and simmer for another 5 minutes. Gently stir in the roasted sweet potatoes.

Serve and Enjoy!

Until Next Time: Peace, Love & Adventures

Jess xoxo