Vegan Sweet Potato Black Bean Chili Recipe
Introduction
This Vegan Sweet Potato Black Bean Chili is a hearty, flavorful dish that’s perfect for cozy evenings. Packed with nutritious ingredients and warming spices, it’s a satisfying meal that’s easy to make and naturally gluten-free.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 2 cups vegetable broth or water
- 1 tablespoon olive oil (optional)
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat if using. Add diced sweet potatoes, black beans, diced tomatoes (with their juice), and all the spices.
- Step 2: Pour in the vegetable broth or water, stir to combine, and bring the mixture to a simmer.
- Step 3: Cover the pot and cook on low heat for about 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded.
- Step 4: Taste and adjust seasoning with salt or additional spices as desired before serving.
Tips & Variations
- Add diced bell peppers or corn for extra texture and color.
- For a spicier chili, include chopped jalapeños or a pinch of cayenne pepper.
- Serve with fresh cilantro, avocado slices, or a squeeze of lime for added brightness.
- Use dried beans soaked overnight and cooked for a more robust flavor.
- For a thicker chili, mash some of the sweet potatoes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it thickens too much. This chili also freezes well for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potatoes?
Fresh sweet potatoes are best for texture and flavor, but if using canned, drain well and add towards the end of cooking to avoid them becoming too mushy.
Is this chili gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth and spices.
PrintVegan Sweet Potato Black Bean Chili Recipe
This hearty Vegan Sweet Potato Black Bean Chili is a nutritious and flavorful dish combining tender sweet potatoes, protein-rich black beans, and a blend of aromatic spices simmered together to create a comforting meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the Vegetables: Peel and dice the sweet potatoes into bite-sized cubes, dice the onion, and mince the garlic cloves to have all ingredients ready for cooking.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
- Add Spices: Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook the spices with the aromatics for 1 minute to release their flavors.
- Combine Main Ingredients: Add the diced sweet potatoes, drained black beans, diced tomatoes (with juices), and vegetable broth to the pot. Stir everything together to combine.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the chili simmer gently for 25-30 minutes, or until the sweet potatoes are tender and flavors have melded together.
- Adjust Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with your favorite toppings such as avocado, cilantro, or vegan sour cream if desired.
Notes
- You can substitute other beans like pinto or kidney beans if preferred.
- For added depth of flavor, consider adding a splash of lime juice or a teaspoon of maple syrup before serving.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- If you prefer a thicker chili, simmer uncovered for the last 10 minutes to reduce liquid.
Keywords: vegan chili, sweet potato chili, black bean chili, healthy vegan recipes, plant-based chili
