Description
A hearty and comforting Sweet Potato Black Bean Chili packed with flavorful spices and nutritious ingredients, perfect for a healthy vegan meal.
Ingredients
Scale
Main Ingredients
- 1-2 tablespoons olive oil
- 1 medium onion, diced small
- 2 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 2 tablespoons mild chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 28 ounces diced tomatoes, with their juices or fire roasted tomatoes
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 cups water
Optional Toppings
- 1-2 chopped avocados
- Chopped cilantro
- Chopped green onions
- Vegan sour cream
- Vegan cornbread
Instructions
- Sauté onions: In a large pot over medium heat, add the olive oil. Sauté the diced onion for 3-4 minutes until translucent.
- Add garlic and sweet potato: Add minced garlic and diced sweet potato to the pot and cook for about 2 more minutes, stirring occasionally.
- Add spices: Stir in the chili powder, cumin, smoked paprika, and salt until well combined with the vegetable mixture.
- Add liquids and beans: Pour in the diced tomatoes with their juices, drained and rinsed black beans, and 2 cups of water. Stir everything together.
- Simmer chili: Let the mixture simmer uncovered over medium heat for 25 minutes, stirring occasionally to prevent sticking.
- Adjust texture: Use the back of a spoon to mash some of the sweet potatoes if you prefer a thicker chili texture.
- Serve: Ladle the chili into bowls and top with chopped avocado, cilantro, green onions, vegan sour cream, or serve with vegan cornbread.
Notes
- For an oil-free version, use water to sauté the onions instead of olive oil.
- You can substitute peeled and chopped butternut squash for the sweet potato.
- Add 2 cups of baby spinach or chopped kale towards the end of cooking for extra greens.
- To make this recipe in an Instant Pot, use the sauté function for onions, garlic, sweet potato, and spices, then add the remaining ingredients, seal, and cook on high pressure for 8 minutes, followed by manual release.
- For a slow cooker, combine all ingredients and cook on high for 4-5 hours or low for 7-8 hours.
- The recipe can be doubled or tripled to serve more people.
- Chili freezes well and will keep in the refrigerator for 4-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
