Vegan Sweet Potato Black Bean Chili Recipe
Introduction
This Vegan Sweet Potato Black Bean Chili is a hearty and comforting meal perfect for any day. Packed with nutritious ingredients and rich flavors, it’s an easy dish to prepare that warms you from the inside out.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1 tablespoon olive oil
Instructions
- Step 1: In a large pot, heat olive oil over medium heat. Add the spices—chili powder, cumin, smoked paprika, garlic powder, and onion powder—and toast for about 1 minute to release their aroma.
- Step 2: Add the cubed sweet potatoes, black beans, diced tomatoes (with juice), and vegetable broth to the pot. Stir well to combine.
- Step 3: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender.
- Step 4: Season with salt and pepper to taste and stir before serving. Enjoy your chili warm, garnished with fresh herbs or avocado if desired.
Tips & Variations
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the spices.
- You can substitute black beans with kidney beans or pinto beans based on your preference.
- Add chopped bell peppers or corn for additional texture and color.
- If you prefer a thicker chili, simmer uncovered for the last 10 minutes to reduce the liquid.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili in a slow cooker?
Yes, combine all ingredients in your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The slow cooker enhances the flavors and softens the sweet potatoes beautifully.
Is this chili gluten-free?
Absolutely! All ingredients used in this chili are naturally gluten-free, making it suitable for those with gluten sensitivities.
PrintVegan Sweet Potato Black Bean Chili Recipe
This Vegan Sweet Potato Black Bean Chili is a hearty, comforting dish packed with nutritious ingredients like sweet potatoes and black beans. Simmered with tomatoes and a blend of spices, this chili offers rich flavors and a satisfying texture, perfect for a healthy, plant-based meal on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and black pepper to taste
Instructions
- Prepare the ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Finely chop the onion and mince the garlic. Drain and rinse the black beans thoroughly to remove excess sodium and any canning liquid.
- Saute aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add spices and vegetables: Stir in cumin, chili powder, smoked paprika, and ground coriander, cooking for 1 minute to release their aroma. Then add diced sweet potatoes, black beans, and canned tomatoes with their juices.
- Add broth and simmer: Pour in the vegetable broth, stirring to combine. Bring the chili to a gentle boil, then reduce heat to low and cover. Simmer uncovered for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors meld together.
- Season and serve: Taste the chili and adjust salt and black pepper as needed. Serve hot, optionally garnished with fresh cilantro or avocado slices for extra flavor and creaminess.
Notes
- You can adjust the spiciness by adding cayenne pepper or fresh jalapeños if you prefer more heat.
- For added texture and protein, consider adding corn or bell peppers.
- This chili stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Serve with a side of rice, cornbread, or tortilla chips for a complete meal.
Keywords: Vegan chili, sweet potato chili, black bean chili, plant-based recipe, healthy chili, easy vegan dinner
