Sweet Potato Black Bean Chili
A delicious and healthy chili combining the sweetness of sweet potatoes and the earthiness of black beans, packed with spices for warmth and depth.
Ingredients
Main Ingredients
- 1 medium yellow onion, diced
- 1 large sweet potato, peeled and diced Choose firm and smooth-skinned sweet potatoes.
- 4-5 cloves garlic, minced
- 30 oz. canned black beans, rinsed and drained
- 15 oz. can fire-roasted diced tomatoes
- 2.5 cups vegetable broth
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- to taste salt
Optional Toppings
- as needed avocado
- as needed cilantro
- as needed green onion
- to taste hot sauce
- to taste vegan sour cream
- as needed tortilla chips
Instructions
Preparation
- Mince the garlic.
Cooking
- In a large stockpot, heat the environment over medium-high heat. Use about 3 tablespoons of vegetable broth or water to sauté the chopped onion for 6-7 minutes until soft and transparent.
- Add the diced sweet potato and minced garlic into the pot. Sprinkle in the chili powder, cumin, and smoked paprika. Stir and sauté this mixture for another 2-3 minutes.
- Add in the rinsed and drained black beans and diced tomatoes. Pour in the vegetable broth and bring to a light boil.
- Once boiling, reduce the heat to low and cover the pot. Allow to simmer for about 25 minutes until the sweet potatoes are tender.
- Taste the chili and add salt as desired.
Serving
- Serve hot, adding toppings like avocado, cilantro, green onions, hot sauce, vegan sour cream, or tortilla chips.
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Notes
Allow any leftovers to cool before storing in an airtight container. Refrigerate for up to 4-5 days or freeze for up to three months. Reheat on low heat, adding broth if necessary.