Hearty Vegan Sweet Potato and Black Bean Chili

/ Vegan Recipes / By

Are you on the lookout for a comforting vegan recipe that warms you from the inside out? This Vegan Sweet Potato and Black Bean Chili fits the bill perfectly. It’s not only satisfying but also packed with nutrients and bursting with flavor. Ideal for chilly evenings or meal prep, this dish will keep you energized and coming back for more.

Imagine a bowl filled with tender sweet potatoes, hearty black beans, and a symphony of spices that dance on your taste buds. This chili is simple to make and comes together in less than an hour, making it a fantastic option for busy weeknights. Plus, it’s a great way to impress friends and family with a nutritious meal that everyone can enjoy.

Delicious Vegan Sweet Potato and Black Bean Chili Recipe

A hearty bowl of Vegan Sweet Potato and Black Bean Chili with sweet potatoes, black beans, and tomatoes, garnished with cilantro on a rustic table.

This hearty chili features a perfect blend of sweet and spicy flavors, making it a delightful treat. The sweet potatoes add a natural sweetness that balances well with the smokiness of the spices and the earthiness of the black beans. It’s thick, hearty, and downright delicious!

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Chopped cilantro for garnish (optional)

Instructions

  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for about 5 minutes until the onion becomes translucent.
  2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Combine Ingredients: Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
  4. Simmer: Bring the chili to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
  5. Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro if desired.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 280kcal
  • Fat: 6g
  • Protein: 12g
  • Carbohydrates: 50g