Vegetarian Sweet Potato Rice & Bean Chili

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Vegetarian Sweet Potato Rice & Bean Chili

This one pot comforting chili is made with riced sweet potato, beans, and all the comforting aromatics and seasonings of a classic chili. 

Vegetarian Sweet Potato Rice & Bean Chili

Riced sweet potato replaces rice in this rice and bean chili, offering more flavor, more nutrients, more color, and a cleaner way to enjoy chili!

Vegetarian Sweet Potato Rice & Bean Chili

We could always use a comforting bowl of something or meal, and this dish is exactly that. It’s hearty, it’s satisfying, it’s tasty, and it’s a fun way to use your Inspiralizer. I also love bean chilis, they’re an easy way to pack in loads of plant based protein and cook from your pantry at the same time!

If you wanted to make a meat version of this, omit the beans or omit just one can of the beans and add in your preferred ground meat – turkey, chicken, or beef.

Vegetarian Sweet Potato Rice & Bean Chili

If you’re not vegan and dairy-free, top this with some grated pepperjack cheeses or a Mexican cheese blend!

Inspiralized

Recipe

Vegetarian Sweet Potato Rice & Bean Chili

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 -6

Ingredients

  • 1 large sweet potato 340g+, peeled, Blade D
  • 2 large garlic cloves minced
  • 3/4 cup diced red onion
  • 1 tablespoon olive oil
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced red bell pepper or green
  • 1 teaspoon cumin
  • 1 tablespoon oregano flakes
  • 1 tablespoon chili powder
  • salt and pepper to taste
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 2 14oz cans of diced tomatoes
  • 1 14oz can of white beans (cannellini)
  • 1 14oz can of red kidney beans
  • 2 tbsp freshly chopped parsley
  • 4-5 avocados insides cubed

Instructions

  • Place your spiralized sweet potato noodles into a food processor and pulse until made into rice-like bits. Set aside.
  • Place a large saucepan over medium heat and add in the olive oil. Once oil heats, add in the garlic and let cook for 30 seconds. Then, add in the onions and cook for about 2 minutes or until translucent.
  • Next, add in the carrots, celery, peppers, and season with cumin, chili powder, salt, pepper and oregano. Stir to combine and let cook for 5 minutes, stirring frequently.
  • Then, pour in the vegetable broth, water, tomatoes and beans. Cover, raise heat and bring to a boil. Once boiling, uncover, reduce to a simmer, stir in the fresh parsley and let cook for 20 minutes, uncovered.
  • After 20 minutes, add in the sweet potato rice, stir to combine and let cook, uncovered for 10 minutes.
  • Once done, ladle into bowls and enjoy garnished with a few avocado chunks (about 1/2 avocado per bowl).

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13 comments

laurengrier says:
Love these flavors, Ali! This definitely needs to be dinner tonight!
juliajolliff says:
I love chili and especially love trying new recipes. I am adding this to my list! The sweet potato is such a great addition!
Thank you - I'm sure you'll love it!
I could so use some of this right, even though the weathermen keep telling me warmer days are coming, I'm still freezing my butt of and trying to get my hands on whatever soups I can find! This guy looks scrumptious.
I wish I had it today too! It's very comforting :)
Chili is seriously the gift that keeps on giving. I'd love having leftovers of this chili to greet me every night at dinner from now until summer!
Thank you! I can't get enough of chili either :)
Joanne says:
I can't ever get enough of chili, especially in this cold weather! The sweet potato rice is pretty genius...I'm sure it adds such great texture!
It really does - you'll have to try it! Or I'll bring over a batch :)
Dana says:
Made this tonight....it was Awesome!
Teresa (vegan) says:
I love that you put pictures of the steps, I always appreciate that so much! It really helps!
Linda says:
Does this really serve just one?

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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