Sweet Potato Black Bean Chili
A vegan chili that is full of flavor, simple to make, and wonderfully satisfying! Great served with fresh avocado.
Servings5 medium bowls
- 1 yellow onion
- 1 large sweet potato
- 4 cloves garlic
- 15 oz. can black beans
- 15 oz. can pinto beans (or kidney, black, etc.)
- 15 oz. can diced tomatoes (or fire-roasted)
- 2 1/2 cups vegetable broth
- 1 Tbsp. chili powder (I use mild)
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt to taste
- Avocado, cilantro, green onion, hot sauce, vegan sour cream, tortilla chips, etc.
Dice onion. Peel and dice sweet potato. Mince garlic.
In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method.)
Add chili powder, cumin, smoked paprika, and sweet potato cubes. Sauté for 3 minutes.
Add minced garlic and sauté 1 minute.
Add vegetable broth and diced tomatoes with juice.
Rinse and drain beans. Add to stockpot.
Increase heat and bring to a boil. Then cover, reduce heat, and simmer for about 25 minutes (or until sweet potatoes are cooked through), stirring occasionally.
Salt to taste and add any desired toppings. (Avocado is my favorite.)
Stir in some cooked brown rice or quinoa to your bowl before serving if desired.
This is fairly mild as written (if using a mild chili powder) so add more chili powder or cayenne pepper if you prefer it spicier. (Or try a little chipotle powder for a nice, smoky kick – we love this variation.)
Bell pepper is also a great addition. Simply dice and add it with the onion to sauté.
Calories: 227 kcal | Carbohydrates: 45 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 905 mg | Fiber: 13 g | Sugar: 7 g | Vitamin A: 7448 IU | Vitamin C: 14 mg | Calcium: 133 mg | Iron: 5 mg