Vegan Sweet Potato and Black Bean Chili


This vegan chili is hearty and filling, and packed with flavor. It’s easy to make, and can be on the table in under an hour. Serve it with some cornbread or tortilla chips, and you have a complete meal. This chili is also great for meal prep, and can be frozen for later.

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 cup water
  • 2 large sweet potatoes, peeled and diced
  • 1/2 cup chopped fresh cilantro
  • Toppings:
  • Shredded vegan cheddar cheese
  • Sour cream
  • Diced avocado

Method

  1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and bell pepper, and cook until the vegetables are soft, about 5 minutes.
  2. Stir in the chili powder, smoked paprika, cumin, coriander, cinnamon, cloves, salt, and black pepper, and cook for 1 minute longer.
  3. Add the black beans, tomatoes, tomato sauce, and water, and bring to a simmer. Add the sweet potatoes, and simmer for 15 minutes, or until the sweet potatoes are tender.
  4. Stir in the cilantro, and cook for 5 minutes longer.
  5. To serve, ladle the chili into bowls, and top with vegan cheese, sour cream, and avocado.

Potential changes & improvements

There are many ways you can change up this chili to suit your taste. You could add some heat with some diced jalapeño peppers, or swap out the black beans for pinto beans. You could also add some corn, or use fire-roasted diced tomatoes for a little more flavor. If you’re not a fan of sweet potatoes, you could leave them out, or use regular potatoes instead.

What other food it works well with

This chili goes well with cornbread or tortilla chips. It would also be good served over rice, or with a side of steamed broccoli.

Common Mistakes

One common mistake when making chili is to not simmer it long enough. This can result in a chili that is watery, and not as flavorful. Another mistake is to not drain and rinse the beans, which can make the chili too thick. Be sure to drain and rinse the beans before adding them to the pot.

Nutritional Information

Serving size: 1 bowl
Calories: 409
Fat: 9 g
Saturated fat: 1 g
Unsaturated fat: 7 g
Trans fat: 0 g
Carbohydrates: 70 g
Sugar: 12 g
Fiber: 20 g
Protein: 17 g
Cholesterol: 0 mg
Sodium: 1254 mg
Potassium: 1555 mg
Calcium: 153 mg
Iron: 5 mg

Allergens

This recipe is free of the top 8 allergens. However, it does contain cumin, which some people may be allergic to.


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