Description
A hearty and flavorful Sweet Potato Black Bean Chili packed with spices and nutritious ingredients, perfect for a comforting vegan meal.
Ingredients
Scale
Chili 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
- Heat the oil and sauté onion: 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 the 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 into the vegetable mixture until well combined.
- Add tomatoes, beans, and water: Pour in the diced tomatoes with their juices, the drained and rinsed black beans, and 2 cups of water. Stir everything together to combine evenly.
- Simmer the chili: Bring the mixture to a simmer, uncovered, and cook for 25 minutes until the sweet potatoes are tender and flavors are blended.
- Mash sweet potatoes if desired: Use the back of a spoon to mash some of the sweet potatoes for a thicker chili texture, then stir to combine.
- Serve with toppings: Serve the chili hot topped with avocado chunks, chopped cilantro, green onions, vegan sour cream, or alongside vegan cornbread.
Notes
- For oil-free cooking, use water instead of olive oil to sauté the vegetables.
- Substitute peeled and chopped butternut squash for the sweet potato if preferred.
- Add 2 cups of baby spinach or chopped kale for extra greens.
- To prepare in an Instant Pot: Use the sauté feature for onions, garlic, sweet potato, and spices. Add tomatoes, beans, and water; seal and cook at high pressure for 8 minutes. Release pressure manually before serving.
- For slow cooker method: Combine all ingredients in a crock pot and cook on high for 4-5 hours or low for 7-8 hours.
- This recipe can be doubled or tripled to serve larger groups.
- The chili freezes well and keeps refrigerated 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: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
