Description
This Sweet Potato Black Bean Chili is a hearty, flavorful vegan dish perfect for a cozy meal. It combines tender sweet potatoes, protein-rich black beans, and a blend of warm spices simmered to perfection, making it both nutritious and satisfying. Ideal for anyone seeking a comforting, plant-based chili with versatile serving options.
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
- 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, stirring occasionally to prevent burning.
- Add Garlic and Sweet Potato: Add the minced garlic and diced sweet potato to the pot and cook for about 2 more minutes, stirring to combine the flavors.
- Season the Vegetables: Stir in the mild chili powder, cumin, smoked paprika, and salt, coating the vegetables evenly with the spices.
- Add Tomatoes, Beans, and Water: Pour in the diced tomatoes with their juices, add the drained and rinsed black beans, and 2 cups of water. Stir everything together thoroughly.
- Simmer the Chili: Let the mixture simmer uncovered over medium heat for 25 minutes, stirring occasionally. This allows the flavors to meld and the sweet potatoes to soften.
- Optional Texture Adjustment: Use the back of a spoon to mash some of the sweet potatoes against the side of the pot for a thicker chili texture, if desired.
- Serve and Garnish: Serve the chili hot with optional toppings such as chopped avocado, cilantro, green onions, vegan sour cream, or vegan cornbread to enhance the flavor and presentation.
Notes
- For an oil-free version, sauté the onions and garlic using water instead of olive oil.
- You can substitute peeled and chopped butternut squash for the sweet potato for a slightly different flavor.
- Adding 2 cups of baby spinach or chopped kale towards the end of cooking boosts nutrition and adds color.
- To prepare in an Instant Pot: Use the sauté function to cook onions, garlic, sweet potato, and spices as directed. Then add tomatoes, black beans, and water, seal the lid, and cook at high pressure for 8 minutes. Manually release the pressure before serving.
- For a slow cooker method: Combine all ingredients in the crock pot and cook on high for 4-5 hours or on low for 7-8 hours.
- This recipe can be easily doubled or tripled to serve larger groups.
- The chili freezes well and can be stored refrigerated for 4-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
