Description
This Sweet Potato Black Bean Chili is a hearty and flavorful vegan dish featuring tender sweet potatoes, black beans, and a blend of spices simmered to perfection. It’s perfect as a comforting main course, served with optional toppings like avocado, cilantro, and vegan sour cream for added richness.
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
- Saute Aromatics: In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté for 3-4 minutes until translucent, then add the minced garlic and diced sweet potato, cooking for an additional 2 minutes to soften the vegetables slightly.
- Add Spices: Stir in the chili powder, cumin, smoked paprika, and salt, mixing thoroughly to coat the vegetables with the spices and release their aromas.
- Add Main Ingredients: Pour in the diced tomatoes with their juices (or fire roasted tomatoes), the drained and rinsed black beans, and the 2 cups of water. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a simmer, uncovered, and cook for 25 minutes, allowing the flavors to meld and the sweet potatoes to become tender.
- Adjust Texture: Use the back of a spoon to mash some of the sweet potatoes within the chili if you prefer a thicker texture.
- Serve: Ladle the chili into bowls and top with optional avocado chunks, chopped cilantro, green onions, vegan sour cream, or serve alongside vegan cornbread for a complete meal.
Notes
- For an oil-free version, substitute water for olive oil when sautéing the onions.
- You can substitute peeled and chopped butternut squash instead of sweet potato for a different taste and texture.
- Add 2 cups of baby spinach or chopped kale during simmering for extra greens and nutrients.
- To prepare using an Instant Pot, use the sauté function for onions, garlic, sweet potato, and spices, then add tomatoes, beans, and water. Seal and cook on high pressure for 8 minutes, then manually release pressure.
- For Crock Pot preparation, combine all ingredients and cook on high for 4-5 hours or on low for 7-8 hours.
- This recipe can be doubled or tripled easily to feed a larger group.
- Chili freezes well and will keep in the refrigerator for 4-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
