Sweet Potato-Spinach Vegetarian Chili


The marketing campaign of meatless mondays has totally worked on me.  I just can’t bring myself to cook anything but vegetarian on Mondays – it is almost like they have cast a spell on me forbidding me to.  This is not a bad thing – I love incorporating more meatless dishes into my repertoire.  I have binders full of vegetarian recipes waiting to be evaluated (get the debate reference?? couldn’t resist).

I came up with the idea for this super fast chili while staring at the sweet potatoes I had roasted the night before during general food prep for the week.  If you did not happen to be roasting sweet potatoes last night, you can easily roast them while you whip up the rest of this on the stove.  Or, you can even skip them – it would still be delicious.

This is a mild chili because I am trying it out on the little people also.  If you want more kick toss some hot sauce or sriracha into your serving.

Sweet Potato-Spinach Vegetarian Chili


  • 28 oz can diced tomatoes (or the 26oz Pomi box which is what I use- no BPA)
  • 28 oz can crushed tomatoes (or 26 oz strained tomatoes from Pomi)
  • 2 15oz cans of beans - I used pinto and adzuki beans but you can use any kind - black, northern white beans, etc). Drain and rinse well.
  • 2-3 Tablespoons canola or olive oil
  • 1 large onion diced
  • 3 cloves garlic crushed and chopped small
  • 1 large bunch spinach, leaves picked from stems (or defrosted chopped spinach)
  • 2 large garnet yams (sweet potatoes), peeled, diced into 1/2" cubes and roasted in a 400F oven for about 15-20 minutes- stir and flip them over once or twice during cooking to brown evenly. Take a bite or cut into one to see if it is done.
  • 1 Tablespoon chili pepper
  • 2 teaspoons sea salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sriracha or hot sauce (if serving to kids omit this and just add some to individual adult servings- or brave kids servings)
  • For serving: shredded monterey jack or cheddar, greek yogurt or sour cream, diced avocado


  1. In a large dutch oven or something of that sort, sauté over medium heat the diced onion in some canola or olive oil - once that starts to soften add garlic and cook until onions start to brown slightly.
  2. Add chili powder, coriander, cumin - stir into the onions and garlic and then add tomatoes and beans. Stir in the sea salt.
  3. Let that simmer for 5 minutes or so, then toss in the spinach. Stir until wilted.
  4. Add roasted sweet potatoes and let simmer for 5-10 minutes.
  5. To serve top with cheese, greek yogurt or sour cream and avocado. Would also be lovely over macaroni pasta or brown rice.
  6. Kid tip: mix this with elbow macaroni, some shredded cheese and sour cream for a great chili mac that toddlers will hopefully like!

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