Description
This Bean Sweet Potato Chili is a hearty, flavorful, and nutritious vegan dish perfect for a cozy dinner. Packed with tender sweet potatoes, black and kidney beans, and a blend of warming spices, it offers a satisfying and wholesome meal that’s easy to prepare and ideal for meal prepping.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, chopped
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Beans & Liquids
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with juices
- 1 ½ cups vegetable broth
- 1 tablespoon tomato paste
Optional Ingredients
- 1 teaspoon maple syrup or brown sugar (optional)
- Juice of ½ lime
- Chopped cilantro for garnish (optional)
- Avocado for garnish (optional)
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
- Add vegetables: Stir in minced garlic, diced sweet potato, and chopped red bell pepper. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Incorporate spices: Sprinkle in chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to coat the vegetables evenly with the spices and release their aroma.
- Add beans and liquids: Pour in black beans, kidney beans, diced tomatoes with juices, vegetable broth, tomato paste, and maple syrup if using. Mix thoroughly and bring the chili to a gentle simmer.
- Simmer the chili: Reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the sweet potatoes are tender and the chili has thickened to your liking.
- Finish and season: Stir in the fresh lime juice and taste to adjust seasoning if necessary.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro and avocado slices or a dollop of vegan sour cream if desired. Enjoy warm.
Notes
- This chili is ideal for meal prep and its flavors deepen when reheated the next day.
- Serve it over cooked rice, quinoa, or alongside warm cornbread for a complete meal.
- For extra heat, add a diced jalapeño pepper while cooking or finish with a splash of your favorite hot sauce.
- To make it gluten-free, ensure all ingredients like broth and tomato paste are certified gluten-free.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 8g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
