This sweet potato chili recipe is a family favorite! It’s a delicious healthy dinner recipe that’s hearty enough that you won’t miss the meat.
There’s really nothing better than a great chili recipe when the weather get a chill, and here I’ve got my new favorite: sweet potato chili! The sweet potatoes bring body and a mellow sweetness that pairs perfectly with the chili powder.
I’ve made a lot of vegetarian and vegan chili recipes, and this one always has people coming back for more! Leftovers are delicious and it’s the perfect make-ahead fall meal.
5 Star Reader Review
“This was absolutely delicious! Sweet, smoky and bold with just the right amount of heat. Great with a squeeze of lime and fresh cilantro in individual bowls. By far my favorite chili recipe yet!” -Tamara
Why You’ll Love This Recipe
Before you dismiss this as yet another chili recipe, let us convince you on why this vegetarian sweet potato chili should be on your “must make” list:
It’s vegetarian, but you won’t miss the meat. If you’re looking for a chili that’s not loaded with meat, this is it.
It’s healthy, loaded with vegetables like sweet potatoes, a superfood high in nutrients.
It’s seriously tasty, with complexity from chili secrets like cocoa powder and balsamic vinegar.
Ingredients You’ll Need
Most of this comes from the pantry, but a few ingredients do the heavy lifting:
Sweet potatoes: Clean them and then chop into a ½-inch dice. No need to peel them; the skins soften and add a little texture.
Red onion and green bell peppers: Red onion cooks down a little mellower than yellow. Green peppers keep it savory.
Garlic: There’s quite a bit of garlic, but it infuses a savory flavor needed for a plant-based chili.
Diced tomatoes: Make sure to use this liquid: this will be part of the body of the chili.
Beans: You can use pinto, black, or kidney beans: whatever is in your cupboard!
Corn: Fresh, canned or frozen work (I most often use canned).
Chili powder, cumin, and cayenne: The seasoning backbone.
Cocoa powder and balsamic vinegar: These two secret ingredients add depth!
Masa harina: Optional, but it thickens the chili and adds a subtle corn flavor.
Tips For Sweet Potato Chili
Here are a few tips to keep in mind when making it:
It makes a huge pot. This one is perfect for feeding a crowd (we’re of the opinion that chili should only be made in massive quantities). It makes enough for 8 servings.
It’s plant-based (vegan). If you keep the garnishes vegan like with Vegan Sour Cream, this is also a plant-based chili! But you can absolutely top with cheese and sour cream.
Use canned or dried beans. For the beans in this sweet potato chili recipe, you can use any type you’d like: make it a sweet potato black bean chili, or use pinto and chili beans. You also can cook up a pot of your own beans: we cooked our own dried beans using our Dutch oven method. You can also try our Instant Pot black beans method.
Variations And Substitutions
Make it a sweet potato chili with ground beef or ground chicken. Brown one pound of ground beef or turkey with the onions and peppers, drain the fat, then continue as written.
Add smoked paprika. A teaspoon alongside the cumin gives it underlying smoky notes.
Dial the heat down. If kids are eating, start with 2 tablespoons and skip the cayenne entirely.
As any chili lover knows, garnishes are key. Alex and I liked the taste right out of the pot, but we loved it with hot sauce, sour cream, shredded cheese, and green onions. Make sure not to skimp on the toppings! Here are my favorite chili toppings:
Dice the onion. Dice the green pepper. Dice the sweet potatoes into a small dice (cubes about 1/2-inch thick). Make sure to cut the sweet potatoes as directed so they cook quickly and to obtain the correct chili consistency. Mince the garlic.
Add the garlic, tomatoes and their liquid, beans, corn, vegetable broth, chili powder, cumin, cayenne pepper, cocoa powder, kosher salt, and black pepper. Stir, then cover and cook for 25 minutes, stirring occasionally.
After the 25 minutes, mix the masa harina with ½ cup water and stir it together in a small bowl. Add the mixture to the chili to thicken, and cook 10 minutes more. Stir in the balsamic vinegar.
Season with additional kosher salt and pepper to taste.
Thinly slice the green onions. Divide the chili into individual bowls and garnish with hot sauce, sour cream, green onions, and sour cream. Store leftovers refrigerated or freeze for up to 3 months.
This rustic blueberry tart has a simple olive oil crust and a maple-sweetened filling: no butter, no special tools required! It comes together with pantry staples in 1 hour and looks like it’s from a French bakery.
Every year I get back from blueberry picking in Michigan with the best problem: what blueberry recipe to make? This year I decided to create a baked treat that’s easy, just sweet enough and made with olive oil instead of butter.
This rustic blueberry tart turned out so delicious, everyone in my family is obsessed! The olive oil crust has just the right texture and the jammy filling is flavored with pure maple syrup and lemon zest. It takes only 1 hour to whip up and there’s no special equipment. It’s SO DELICIOUS, you must give it a try!
Why You’ll Love This Blueberry Tart
No butter, no chilling. The olive oil crust is stirred together in a bowl and rolled out immediately. This heart-healthy oil also makes it Mediterranean diet friendly.
It’s less sweet. The crust and filling use 10 tablespoons maple syrup across 8 slices. Most fruit tarts this size use ¾ cup sugar or more.
Free-formtarts are easy, with no special equipment. No tart pan, no crimping, no blind baking required here!
Ingredients You’ll Need
Most everything are pantry staples, except the blueberries and lemon zest. Here’s what you’ll need:
Fresh blueberries: I like using fresh here, though you could technically substitute frozen. The flavor may be slightly less sweet with frozen berries.
Maple syrup: Use pure dark maple syrup: the container usually says “Grade A: Dark Color and Robust Taste.” Syrup that is labeled Light or Amber has less of a pure sweetness.
Lemon zest: This adds just the right brightness to the filling.
Cornstarch: This thickens and sets the filling: substitute arrowroot starch if desired.
Cinnamon: Adds just the right hint of complexity.
All-purpose flour, olive oil, apple cider vinegar, baking powder: Along with maple syrup, these form the olive oil crust.
How To Make This Blueberry Tart
This blueberry tart is a free-form tart, also known as a galette! It’s a traditional French rustic tart where you roll the dough flat, pile the fruit in the middle, and then fold the border up over the edges.
If you’ve never made one, I also have a guide on How to Make a Galette, and I have more traditional Blueberry Galette if you’d rather work with a butter crust. Here are the basic steps (or jump to the recipe below for the full quantities):
Mix the dough in one bowl. Dry ingredients with a fork, wet ingredients whisked separately, then stir together until a dough forms. Knead a few times with your hands.
Roll it straight out(no chilling!). Aim for a rough 12-inch circle on a floured counter. Cracks and uneven edges are fine; you can patch tears with your fingers. Use the rolling pin to transfer it to a parchment-lined sheet pan.
Heat the maple syrup and cornstarch. Whisk the maple syrup, zest, cornstarch, cinnamon, and salt over medium heat until it just bubbles, then pull it off and stir in the berries. This helps to thicken the sauce and make the filling set when baked.
Fold the border. Pour in the blueberries, leaving a 2-inch edge. Then fold over the outside of the crust.
Brush the crust with maple syrup and bake at 400°F for 28 to 32 minutes, until the crust is golden.
Cool completelybefore slicing, about 1 hour.
Maple Syrup Vs Refined Sugar
I’m not against the occasional proper dessert full of butter and sugar. But I love experimenting to make treats built on olive oil and unrefined sweeteners, where the fruit does most of the work.
A spoonful of vanilla yogurt: My husband Alex had this idea, and it’s a fun way to keep this dessert healthy-ish
A drizzle of heavy cream: If you do dairy, just a drizzle of cream is very satisfying and pretty low calorie (kind of like strawberries and cream, the British dessert)
Vanilla ice cream: This is an obvious choice: try my vegan ice cream to keep the whole thing plant-based.
A summer dessert for a dinner party: It travels well and is simple to slice up and serve!
Storage And Make-Ahead Notes
Store leftovers covered in the fridge up to 4 days. Bring to room temperature before serving.
I have not tried it, but you can technically make the dough a day ahead. Let it sit out about 20 minutes before rolling.
Variations To Try
Swap the fruit: Blackberries, raspberries, or thinly sliced peaches all work (see my Peach Galette for the spiral of the peaches).
Add a spice: A pinch of cardamom or fresh grated ginger is a fun flavor adder.
This rustic blueberry tart has a simple olive oil crust and a maple-sweetened filling: no butter, no chilling required! It comes together with pantry staples in 1 hour and looks like it’s from a French bakery.
2 tablespoons pure maple syrup, plus more for brushing (preferably Grade A Dark Robust)
1 tablespoon apple cider vinegar
2 tablespoons water
Instructions
Preheat the oven: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Make the crust: In a medium bowl, stir together the flour, salt, baking powder, and cinnamon with a fork. In another bowl, whisk together the olive oil, 2 tablespoons of the maple syrup, apple cider vinegar, and water. Add the wet ingredients to the dry ingredients and stir until a dough forms. Knead the dough two or three times in the bowl to bring it together. Turn the dough out onto a lightly floured counter. With firm pressure, roll the dough and press it into a circle about 12 inches across, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). The dough may not look fully smooth on top and that is okay. Cracks and uneven edges are fine; patch any tears with your fingers. Use the rolling pin to pick up the dough and carefully transfer it to the prepared baking sheet.
Make the filling: In a small saucepan, combine the maple syrup, lemon zest, cornstarch, cinnamon, and salt. Whisk over medium heat until the mixture just starts to bubble, then remove from the heat and stir in the blueberries. Scrape the blueberries onto the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge.
Form the tart crust: Fold the outer edges of the dough up and over the filling to form an approximately 2-inch border, overlapping the folds as you go. In a small bowl, mix ½ tablespoon maple syrup with ½ tablespoon water. Brush the crust with the mixture.
Bake: Bake for 28 to 32 minutes, until the crust is golden brown. Remove from the oven and transfer the parchment to a baking rack. Cool to room temperature (about 1 hour) before slicing and serving. Store leftovers up to 4 days refrigerated; bring to room temperature before serving.
Notes
Swap the fruit: Blackberries, raspberries, or thinly sliced peaches work in place of blueberries.
Add a spice twist: A pinch of ground cardamom or fresh grated ginger in the filling plays nicely off the blueberries.
Serving ideas: It’s great with a dollop of vanilla ice cream (try my vegan ice cream), a spoonful of vanilla yogurt, or a drizzle of heavy cream.
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This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser.
It’s not summer until I’ve picked blueberries in Michigan. After I’ve made all the blueberry pancakes and blueberry waffles, I’m usually craving something fresh. Enter: this blueberry salad.
It’s classic, fresh, and tangy sweet from the creamy balsamic dressing. It works with just about every meal, from chicken to salmon to vegetarian dinners. It’s the perfect salad for your easy weeknight meal repertoire!
Featured Reader Review
“We’re not big salad eaters, but my husband and I both absolutely love this one. So delicious, simple, and quick :)” -Kathrin
Ingredients In This Blueberry Salad
I’m always looking for side dish recipes that are easy to make and versatile, and this spinach blueberry salad is both. It goes with baked salmon or creamy pasta just as well. In fact, there’s not much that it wouldn’t go with! Here’s what’s in this blueberry salad:
Ripe blueberries: Always use fresh berries: even better if you picked them yourself! I like to wash and dry them first.
Mixed baby greensor spinach: I like using a variety of greens if you can, but anything works. I often use a mix of baby spinach and baby arugula.
Pistachios: Chop some pistachios for a crunch, or try glazed pecans or glazed walnuts for something a little fancier.
Feta cheese: I love using feta to add a salty pop, or goat cheese makes a nice pairing.
Balsamic vinaigrette: My go-to classic dressing is made with balsamic vinegar, maple syrup, Dijon mustard, and olive oil.
Tips For A Perfect Balsamic Dressing
The balsamic dressing is what carries this spinach blueberry salad. The flavor is zesty and bright, tangy from the balsamic vinegar and balanced with a touch of maple syrup. Over the years, we’ve found a few tips for making a perfect emulsion (when the oil and vinegar combine into a creamy texture instead of separating):
Use a medium-sized bowl to allow for enough movement of the whisk. Trust me, I’ve done this in small bowls before and it’s almost impossible to get the oil and vinegar to meld!
Whisk the ingredients by hand. Start with the balsamic, Dijon mustard, and maple syrup. The Dijon mustard actually also helps to form and lock in the emulsion (I’ve used this technique in other vinaigrette recipes like Classic Vinaigrette and Italian Dressing).
Add the olive oil as gradually as you can: I typically add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.
Best Cheese For Blueberry Salad
As I mentioned, feta is my favorite for most fruit salads, but this salad works well with just about anything:
Goat cheese is creamier and tangier
Shaved Parmesan is savory instead of tangy
Fresh mozzarella or burrata cheese would make a more decadent salad
Skip it entirely for a vegan version, and add extra nuts for a contrast
Variations With Cucumbers, Almonds, And More
You can also add other ingredients to change up the vibe based on what you have on hand:
Add cucumbers. Thin half-moons of English cucumber are a delicious flavor pairing.
Dressed salad doesn’t store well, so if you can store all ingredients separately. The vinaigrette holds up to two weeks in a sealed jar. Washed greens, onion, feta, and nuts can each be prepped a day ahead. Rinse blueberries right before serving; washing early softens the skins.
Dietary Notes
This blueberry salad recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta cheese.
8 cups mixed baby greens (we used baby spinach and arugula)
⅓ cup chopped pistachios
⅓ cup feta cheese crumbles (omit for vegan)
Fresh ground black pepper
Instructions
Make the Best Balsamic Vinaigrette. (*For the nutrition analysis, we’ve calculated 1 tablespoon dressing per serving. We recommend making the entire dressing recipe and saving leftovers in a sealed container in the refrigerator; bring to room temperature prior to serving.)
This colorful summer panzanella recipe is a classic Italian bread salad, with crusty bread, ripe tomatoes, bell peppers, and fresh basil. It comes together in 25 minutes!
Here’s a perfect salad recipe for when tomatoes and peppers are in their prime: panzanella! Panzanella is an Italian bread salad, and it’s truly everything summer.
Ripe tomatoes, bell peppers, fresh basil and garlic are mixed with crunchy bread cubes and a tangy vinaigrette, and it makes the best taste treat. My, oh my, it’s a family favorite in our house! The bread drinks in that tomato juice and the vinaigrette, and turns chewy-crisp-savory in a way that is absolutely irresistible (in my opinion, but I think you’ll agree).
What Is Panzanella?
Panzanella is an Italian bread salad that combines dried, crusty bread squares with fresh vegetables and a vinaigrette. It’s a great idea for using up old bread, and extraordinarily delicious.
You can use any fresh veggies you have on hand. The traditional vegetables used in a panzanella recipe are tomatoes, peppers, red onion, and sometime cucumber. My version of a panzanella looks even more vibrant than most because I like to use multi-colored cherry tomatoes and three colors of bell peppers.
Ingredients You’ll Need
With simple Italian recipes, ingredient quality is key. Here’s what you’ll need here:
Bread: It’s ideal to use a sturdy artisan-style loaf: do not use a squishy store-bought white or wheat loaf here. Good options are sourdough bread, ciabatta, a homemade no knead bread, or a rustic country loaf. Day-old bread is actually ideal, but fresh works if you toast it a little longer. A homemade focaccia also makes an excellent version.
Cherry tomatoes: It’s best to buy ripe, in season cherry tomatoes for this one. If it’s not tomato season, you can find tomatoes grown in a greenhouse (hydroponic) at the grocery store that have great flavor. You’ll want the highest in quality of cherry tomatoes for this recipe to shine! If you can buy local or grow them yourself, even better!
Bell peppers and red onion: One pepper each of yellow, red, and green, plus thinly sliced red onion.
Basil: Fresh basil is a must for its beautiful aromatic flavor! It’s is easy to grow at home, and it’s very hardy as long as you place it in full sun. If you’re looking to grow your own basil plant, I have a step by step guide here: How to Grow Basil.
Sherry or red wine vinegar, olive oil, and garlic: Sherry vinegar has a depth I love, but red wine vinegar is the classic Italian choice and works well too. Use a good extra-virgin olive oil.
How to Make Panzanella
Every time I find some multi-colored cherry tomatoes and bell peppers at my local farmers market (or if I’m lucky enough to have them in my garden), I love making this panzanella recipe. Here are the basic steps on how to make panzanella (see below for the full quantities):
Toast the bread cubes: Cut bread into cubes and toss it with olive oil and black pepper. Roast the cubes for about 7 minutes at 450 degrees until they’re golden brown.
Chop the vegetables: Chop the vegetables into bite-sized pieces. Here we used multi-colored cherry tomatoes and bell peppers, and thinly sliced red onions.
Make the vinaigrette: Mix up a simple vinaigrette: ours uses olive oil, sherry vinegar, and minced garlic.
Mix together and allow to stand: Mix all the ingredients together and let them stand for at least 15 minutes, so that all the flavors can meld. Then the salad is best served immediately. As expected, the bread becomes soggy over time, so leftovers aren’t the best. Try to eat it the day it’s made! (To make it in advance, keep all the components separate before serving.
Flavor Variations
You can actually make so many different variations on this theme (I even have a Spring Panzanella in one of my cookbooks with peas and feta!).
Add cucumber: Peeled, seeded, and diced. It’s also a traditional addition.
Cheese: It’s not in the traditional version, but you could add torn mozzarella or burrata cheese.
Panzanella is best eaten within 1 to 2 hours of making it. The next day the bread will be completely soggy, so it’s not really a leftovers situation.
To make it ahead, you can toast the bread cubes up to 2 days in advance and store them airtight at room temperature. Then combine everything just before serving.
Dietary Notes
This panzanella recipe is vegetarian and vegan.
Frequently Asked Questions
What does panzanella mean in Italian?
It’s a compound of the word “pane”, meaning bread, and “zanella”, a deep bowl or basin. Functionally: bread salad.
What region of Italy is panzanella from?
Tuscany, though similar bread salads appear across Italy. It’s traditionally a summer dish built around peak tomatoes.
What kind of bread is best for panzanella?
A crusty, open-crumbed artisan loaf: sourdough, ciabatta, or rustic Italian. Day-old is best.
Should panzanella be soggy?
No. The bread should be softened and flavorful but still have chew. If it’s mushy, it either sat too long or the bread wasn’t sturdy enough.
Can I make panzanella the day before?
No. You can prep the bread 1 to 2 days ahead, but I would assemble 15 minutes before serving.
This colorful summer panzanella recipe is a classic Italian bread salad, with crusty bread, ripe tomatoes, bell peppers, and fresh basil. It comes together in 25 minutes!
Slice the bread into cubes. On a rimmed baking sheet, toss the cubes with 1 tablespoon olive oil and season with kosher salt and fresh ground black pepper. Spread in a single layer and bake until golden brown, about 7 minutes.
In a medium bowl, combine the sherry vinegar, and garlic. Gradually whisk in 3 tablespoons olive oil, 1 tablespoon at a time, until a creamy emulsion forms. Season with kosher salt and fresh ground black pepper.
In a large bowl, combine the chopped vegetables, dressing, basil, and toasted bread. (If making in advance, add the toasted bread last to avoid becoming soggy.) Allow to stand about 15 minutes for the flavors to meld, then serve immediately. (Leftovers are delicious, but the bread becomes soggy after a few hours.)
Notes
For the bread: It’s ideal to use a sturdy artisan-style loaf: do not use a squishy store-bought white or wheat loaf here. Good options are sourdough bread, ciabatta, a homemade no knead bread, or a rustic country loaf. Day-old bread is actually ideal, but fresh works if you toast it a little longer. A homemade focaccia also makes an excellent version.
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