Vegan 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
Scale
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
