Sweet Vegetarian Chili


Someone explain to me why on earth the east coast is getting snow…  In October?!  On Halloween!?  I had to whip out my winter coat yesterday and that’s just wrong if you ask me.  It’s the South…  No winter coats, mittens, or wool hats here.  I’m not ready to make room for snow shoes and furry socks next to my heels and summer dresses.

But there are some things I love about the weather getting colder:  New boots and chili.

This chili makes me want to whip out my dancing heels, throw on some of this stuff (my lifeline in all times miserable), and dance to conga and salsa music.  Preferably wearing a sombrero.  It totally makes me giddy and shake uncontrollably when I watch it warm up in the microwave.

I’ve woken up the past three mornings craving my leftovers or breakfast…  Seriously, who ever thought of this was a genius.  Genius, I tell you.  Dinner for breakfast is totally where it’s at.

Another genius idea?  Making boys slice the onions.  I don’t do onions…  They make me squirm and whine and cry until my mascara begins to clump under my eyes.  And to be honest, I totally have a guilty pleasure watching twenty-one-year-old boys cry.

Sweet Vegetarian Chili

(yields 7 1/2 cups, 6 servings)


1 tablespoon olive oil

1 cup onion, chopped

2 medium sweet potatoes (about 2 cups), cut into 1/2-inch pieces

1 cup, plus 2 tablespoons, vegetable broth, divided

1 teaspoon garlic powder

1, 25-oz can (2 1/2 cups) black beans, rinsed

1, 25-oz (2 1/2 cups) can chickpeas, rinsed

1, 15-oz can stewed tomatoes, with liquid

1/2 cup tomato sauce

1 1/2 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon basil

1/2 teaspoon black pepper

salt, to taste


Heat oil in a large skillet over medium heat.  Saute the onion for 5 minutes, or until slightly tender and caramelized.  Stir in sweet potatoes, 2 tablespoons of vegetable broth, and and garlic powder.  Turn up heat and let simmer until tender, about 5-7 minutes.

Once cooked, remove from heat and add to a warmed crock pot or dutch oven.  Stir in rinsed black beans, chickpeas, and tomatoes.  Give a nice stir to combine.

Next, pour in 1 cup broth and tomato sauce.  Season with chili powder, cumin, basil, pepper, and salt.

Let mixture simmer for 4-6 hours, coming back to stir occasionally — you can add more broth if you prefer a thinner consistency.  Distribute among 6 bowls.

Sprinkle with cheese and/or sour cream, if desired and serve.

Nutritional information: 310 calories, 4g fat (2 mono), 55g fat, 14g protein, 15g fiber

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9 Responses to “Sweet Vegetarian Chili”
  1. I love that you make this in a crock pot. My crock pot is going to get a lot of use this autumn and winter. It’s great to be able to make simple but nutritious meals and let the crock pot do most of the work. Then, you can come home to lovely aromas and a warm bowl of deliciousness. :)

  2. Mary says:

    I made this and it is really great! The sweet potato adds some sweetness, so if you like your chili flamin’ hot this may not be the best addition, but we loved it. I added some chopped (diced) tomato because we like our chili a little more soupy. The flavors were great and a little different. Great recipe!

  3. Kim @ Eat, Live, and Blog says:

    Your chili look delicious! And your photos are amazing as well too! What kind of camera do you use?

    I agree, it’s so crazy that it’s snowing in some areas in October! Insane.

    • ohshineon says:

      Thanks, Kim. I mostly use an Olympus Digital Camera E-520, but some photos are taken with a standard canon point-and-shoot… nothing too fancy. I find that it’s not necessarily the type of camera you use, but when you take your pictures. The best lighting is natural light and I usually set up my food by a window between 11-2 in the afternoon.

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