Description
This hearty Sweet Potato and Black Bean Chili is packed with flavor and nutrients. It’s the perfect comfort food for a chilly evening and is easily customizable to your taste preferences. This recipe is both vegetarian and vegan-friendly.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 2 large sweet potatoes, peeled and diced (about 3 cups)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained (optional)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional toppings: avocado, sour cream (or vegan sour cream), shredded cheese (or vegan cheese), cilantro, lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
- Stir in the diced sweet potatoes, black beans, kidney beans (if using), diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Bring the chili to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, topped with your favorite toppings such as avocado, sour cream (or vegan sour cream), shredded cheese (or vegan cheese), cilantro, and lime wedges.
Notes
- For a spicier chili, add more jalapeño or cayenne pepper.
- If you prefer a thicker chili, you can mash some of the beans with a fork before adding them to the pot.
- This chili can be made ahead of time and reheated. It also freezes well.
- Feel free to add other vegetables, such as corn or zucchini.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
