Vegan Sweet Potato Black Bean Chili

$To make a delicious vegan sweet potato black bean chili, gather these items: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes (with juices) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), chopped - 1 cup vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Avocado slices (for garnish) This chili is packed with flavor and nutrition. Sweet potatoes add sweetness and creaminess. Black beans provide protein and fiber. Diced tomatoes bring moisture and tang. The onion and garlic offer a strong base. Bell peppers add color and crunch. Spices like chili powder and cumin give it warmth and depth. When you shop for these ingredients, look for vibrant sweet potatoes and fresh bell peppers. Quality matters. You can adjust spices based on your taste. This chili is great for meal prep and keeps well in the fridge. Enjoying it with avocado and cilantro elevates the dish. You will love how easy it is to make and how good it tastes! {{ingredient_image_1}} - Prepare the vegetables Start by peeling and dicing the sweet potatoes. Chop the onion and bell pepper. Mince the garlic. - Heat the olive oil In a large pot, pour in the olive oil. Turn the heat to medium. Wait until the oil is hot. - Sauté the onion and bell pepper Add the chopped onion and bell pepper to the pot. Cook for about five minutes. Stir them often until they soften. - Add garlic and cook Stir in the minced garlic. Cook for one more minute. This step makes the kitchen smell great. - Incorporate sweet potatoes and liquids Mix in the diced sweet potatoes. Pour in the vegetable broth and diced tomatoes. Add the black beans next. - Simmer the chili Stir in the spices: chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring the mix to a simmer. Cover the pot and cook for 25 to 30 minutes. Stir it occasionally. - Adjust seasonings Check the chili after the sweet potatoes are soft. Taste and add more salt or spices if needed. This simple process makes a hearty and delicious vegan chili that warms you up! - Using fresh spices: Always use fresh spices for the best taste. They add depth and life. Dried spices lose their punch over time. Feel free to adjust the amounts to fit your taste. - Adjusting heat levels: Want it spicier? Add more cayenne pepper. For less heat, reduce or skip it. You control the flavor! - Adding acidity or sweetness: A splash of lime juice brightens the dish. If you want a hint of sweetness, try a little maple syrup. Balance is key. - Choosing the right pot: Use a heavy-bottomed pot for even cooking. A Dutch oven is perfect for chili. It holds heat well and prevents burning. - Timing for optimal texture: Simmer the chili for at least 25 minutes. This softens the sweet potatoes and blends the flavors. Stir occasionally for even cooking. - Ideal accompaniments: Serve your chili with warm corn tortillas. They add a nice crunch. You can also pair it with a side of rice or quinoa for heartiness. - Best garnish options: Top your chili with fresh cilantro and avocado slices. They add freshness and creaminess. You can also sprinkle some lime juice for added zing. Pro Tips Choose the Right Sweet Potatoes: Opt for firm, smooth-skinned sweet potatoes for the best flavor and texture. Add More Vegetables: Feel free to include other veggies like zucchini or corn for added nutrition and flavor. Adjust the Spice Level: Modify the amount of cayenne pepper based on your heat preference, or add a dash of hot sauce for extra kick. Make It Ahead: This chili tastes even better the next day, making it perfect for meal prep or leftovers! {{image_2}} You can switch beans for variety. Try pinto or kidney beans. Both add great flavor. If you want more veggies, consider corn, zucchini, or carrots. They blend well and add color. For dairy-free toppings, use cashew cream or coconut yogurt. These add richness without dairy. You can make this chili in different ways. For a slow cooker version, sauté the onion and pepper first. Then, add everything to the slow cooker. Cook on low for 6-8 hours. For an Instant Pot, use the sauté feature first. Then, add other ingredients. Cook on high pressure for 10 minutes. To change the flavor, add spices like oregano or coriander. They give your chili a new twist. You can also sprinkle in some cinnamon for warmth. Fresh herbs like parsley or thyme brighten the dish. Add them near the end for the best taste. After making the vegan sweet potato black bean chili, let it cool. Use airtight containers for storage. This helps keep the chili fresh. It lasts about 4 to 5 days in the fridge. Always check for any signs of spoilage before you eat it. To freeze the chili, let it cool completely. Portion it into freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. The chili can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. For a quicker method, use the microwave on low. Reheat it on the stove over medium heat, stirring often until hot. Enjoy it just like when you first made it! Is the chili spicy? This chili has a mild kick. You can add cayenne for extra heat. If you like it mild, skip the cayenne. Adjusting spices is easy to fit your taste. Can I make it ahead of time? Yes, you can prepare this chili in advance. It tastes even better the next day. Just store it in the fridge. Reheat on the stove or in the microwave before serving. What can I serve with it? You can serve this chili with rice or cornbread. It also pairs well with tortilla chips or a fresh salad. Add avocado or cilantro on top for a nice touch. Benefits of sweet potatoes and black beans Sweet potatoes are rich in vitamins. They provide fiber, which is good for digestion. Black beans are packed with protein and iron. Together, they make a nutritious meal. Caloric content per serving Each serving has about 300 calories. This includes healthy fats and plenty of nutrients. It is filling and satisfying without being overly heavy. This blog post covered how to create a delicious chili. You learned about key ingredients like sweet potatoes, black beans, and spices. I shared step-by-step instructions to prepare your dish. Flavor tips helped you make it even better. Final thoughts: Don't be afraid to experiment. Adjust ingredients based on what you enjoy. Your chili can be unique and tasty. Enjoy the process and share your results!$

Vegan Sweet Potato Black Bean Chili

A hearty and flavorful vegan chili made with sweet potatoes and black beans.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Vegan

Servings 4

Calories 300 kcal

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes (with juices)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper chopped (red or green)
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper (optional for heat)
to taste salt and pepper
2 tablespoons olive oil
to taste fresh cilantro, chopped (for garnish)
to taste avocado slices (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced sweet potatoes to the pot, mixing well with the onion and pepper.
Pour in the vegetable broth, diced tomatoes (with their juices), black beans, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine everything.
Bring the mixture to a simmer and cover the pot. Cook for about 25-30 minutes, stirring occasionally, or until the sweet potatoes are tender.
Once the sweet potatoes are soft, taste the chili, adjusting the seasoning with more salt, pepper, or spices as desired.
Serve hot, garnished with fresh chopped cilantro and avocado slices on top.

Notes

Adjust the spices according to your heat preference.

Keyword black bean, chili, sweet potato, vegan