This warming sweet potato and black bean chili is gluten free and vegetarian and such a satisfying dish. Packed with fabulous ingredients and full in flavour, it’s a perfect alternative to the classic chili con carne.
Make a big batch for weekly meal prep or impress friends and family with this delicious veggie supper. The chili itself has a gentle kick to it (halve the chili powder if you really dislike spice), but paired with chunky guacamole and cooling yoghurt this dish is juuuuust right.
Gluten Free Sweet Potato & Black Bean Vegetarian Chili (Serves 6)
- 1/2 tbsp olive oil
- 1 large white onion, diced
- 3 cloves garlic, finely minced
- 2cm cube fresh ginger, peeled and finely minced
- 1 large sweet potato, peeled and cubed
- 2 medium carrots, sliced
- 1 red pepper, deseeded and chopped
- A heaped tbsp tomato puree
- 1 tsp chili powder
- 1 tbsp cumin powder
- 1 gluten free vegetable stock cube
- 400g tin of chopped tomatoes
- 200ml water
- 1 tbsp gluten free tamari sauce
- 400g tin black beans, drained and rinsed
- A small tin of sweetcorn (approx 200g)
- 200-250g washed fresh spinach leaves
- Salt and pepper to taste
- To make this gluten free vegetarian chili, first take a large saucepan and place over a medium heat. Add the olive oil and the onion, gently sauteing the onion for 5 minutes until it begins to soften.
- Now turn the heat down to medium-low, add the garlic and ginger and cook for a further 2 minutes.
- Next add the sweet potato, carrots and pepper to the pan, stirring well for a couple of minutes.
- Add the tomato puree, chili, cumin and crumbled stock cube to the pan – stir everything together and cook for a couple of minutes until the spices become fragrant.
- Now we add the chopped tomatoes, water and tamari and the gluten free vegetarian chili starts to take shape. Again, give everything a really good stir and turn the heat up to medium until the mixture starts to bubble. Then turn the heat back to medium-low and leave the chili to simmer, covered with a lid, for 30 minutes.
- After this time, add the black beans and sweetcorn, then cook for a further 20 minutes.
- Then add the spinach to the pan, allowing it to wilt on top of the gluten free vegetarian chili with the lid on the pan. This should take 5 minutes, then you can stir through.
- Add salt and pepper as needed then you are ready to serve! This gluten free vegetarian chili is perfect served with brown rice, then try topping it with chunky guacamole, yoghurt and cheddar cheese for extra cooling flavours. We love ours with some gluten free tortilla chips for scooping too.
I hope you enjoy making and eating this fantastic sweet potato and black bean vegetarian chili. Why not try out one of my other gluten free vegetarian recipes:
Bon appetit! x