Vegan Sweet Potato Black Bean Chili Recipe
Introduction
This Vegan Sweet Potato Black Bean Chili is a hearty and flavorful dish that’s perfect for cozy evenings. Packed with nutritious sweet potatoes and protein-rich black beans, it’s an easy meal that satisfies both vegans and meat-eaters alike.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Step 2: Stir in chili powder, cumin, and smoked paprika, cooking for another minute to release the spices’ aroma.
- Step 3: Add diced sweet potatoes, black beans, diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
- Step 4: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until sweet potatoes are tender.
- Step 5: Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings if desired.
Tips & Variations
- For added depth, include a diced bell pepper or some corn for sweetness and texture.
- Swap vegetable broth for water if you prefer a lighter chili.
- Add a splash of lime juice or a handful of fresh cilantro just before serving for brightness.
- If you like it spicy, include a diced jalapeño or a pinch of cayenne pepper.
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 water or broth if it becomes too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, but be sure to soak and cook the dried beans separately before adding them to the chili. This ensures even cooking and the best texture.
Is this recipe gluten-free?
Absolutely. All the ingredients are naturally gluten-free, but always check labels on canned goods and spices to avoid cross-contamination.
PrintVegan Sweet Potato Black Bean Chili Recipe
A hearty and comforting Vegan Sweet Potato Black Bean Chili made with tender sweet potatoes, protein-packed black beans, and a blend of savory spices simmered to perfection. This plant-based chili is perfect for a nutritious and flavorful meal that’s both easy to prepare and satisfying.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Chili Ingredients
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Peel and dice the sweet potatoes into bite-sized cubes. Drain and rinse the black beans thoroughly. Dice the onion and mince the garlic finely to enhance the flavor base of the chili.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Add Spices: Sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir constantly for about 30 seconds to toast the spices and release their aroma.
- Combine Main Ingredients: Add the diced sweet potatoes, black beans, diced tomatoes with their juice, and vegetable broth to the pot. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let the chili simmer for approximately 25-30 minutes or until the sweet potatoes are tender and fully cooked. Stir occasionally to prevent sticking and ensure even cooking.
- Season and Serve: Taste the chili and adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with fresh cilantro, avocado slices, or vegan sour cream for added flavor and texture.
Notes
- This chili can be made ahead and tastes even better the next day as flavors meld.
- For added heat, include a chopped jalapeño or a pinch of cayenne pepper when adding spices.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with 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
