Looking for a hearty, meat-free meal that’s packed with flavor and nutrition? This Mushroom and Sweet Potato Chili is exactly what you need. I’ve crafted this recipe to bring together the earthiness of mushrooms with the subtle sweetness of sweet potatoes, creating a satisfying dish that even dedicated meat-lovers will enjoy. It’s perfect for those chilly evenings when you want something warming and substantial, but still wholesome and healthy.
Ingredients
- 2 large sweet potatoes, cut into 1-inch cubes
- 1 pound mixed mushrooms (cremini, button, or portobello), roughly chopped
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 red bell peppers, chopped
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (28 oz) diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
- Stir in the mushrooms and cook until they release their moisture and begin to brown, approximately 7-8 minutes.
- Add sweet potatoes, chili powder, cumin, and smoked paprika. Stir to coat everything evenly with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add black beans and continue cooking for another 10-15 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 6-8 portions
Recipe Notes
For best results, keep these helpful tips in mind:
- Cut sweet potatoes into uniform sizes to ensure even cooking
- Don’t overcrowd the mushrooms when cooking – they need space to brown properly
- The chili will thicken as it cooks; if it gets too thick, add more vegetable broth
- This chili tastes even better the next day, making it perfect for meal prep
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- For extra protein, you can add a cup of quinoa while simmering
- Garnish with fresh cilantro, diced avocado, or a dollop of plant-based sour cream
This Mushroom and Sweet Potato Chili is incredibly versatile – you can adjust the spice level to your preference or experiment with different mushroom varieties. It’s also naturally gluten-free and vegan, making it perfect for sharing with friends who have dietary restrictions. The combination of mushrooms and sweet potatoes creates a satisfying texture that’s both hearty and nutritious.
Mushroom and Sweet Potato Chili
Ingredients
- 2 large sweet potatoes cut into 1-inch cubes
- 1 pound mixed mushrooms cremini, button, or portobello, roughly chopped
- 2 cans 15 oz each black beans, drained and rinsed
- 1 large onion diced
- 4 garlic cloves minced
- 2 red bell peppers chopped
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 can 28 oz diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
- Stir in the mushrooms and cook until they release their moisture and begin to brown, approximately 7-8 minutes.
- Add sweet potatoes, chili powder, cumin, and smoked paprika. Stir to coat everything evenly with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add black beans and continue cooking for another 10-15 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste.
