Name: Sweet Potato Black Bean Chili (Easy + Vegan) - The Simple Veganista
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 2 medium sweet potatoes (about 1.5 lbs total), peeled and diced into ½-inch pieces; 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional, for a little heat); 1 (28-ounce) can diced tomatoes, undrained; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can kidney beans, rinsed and drained (or another can of black beans); 4 cups vegetable broth; Salt and freshly ground black pepper to taste; Optional toppings: fresh cilantro, avocado slices, vegan sour cream, lime wedges, tortilla chips

Description

A hearty, flavorful, and easy vegan chili packed with sweet potatoes and black beans. Perfect for weeknights and guaranteed to become a favorite.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 medium sweet potatoes (about 1.5 lbs total), peeled and diced into ½-inch pieces
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for a little heat)
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained (or another can of black beans)
4 cups vegetable broth
Salt and freshly ground black pepper to taste
Optional toppings: fresh cilantro, avocado slices, vegan sour cream, lime wedges, tortilla chips

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5-7 minutes.
2. Add minced garlic and chopped bell peppers. Cook for another 5 minutes until peppers begin to soften.
3. Stir in diced sweet potatoes, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until spices are fragrant.
4. Pour in diced tomatoes, rinsed and drained beans, and vegetable broth. Stir to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until sweet potatoes are tender. Stir occasionally. Simmer uncovered for the last 10-15 minutes for a thicker chili.
6. Season generously with salt and pepper to taste. Adjust spices as needed.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Freezes well for up to 3 months. Reheat on stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup & Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 300-350 calories (varies based on additions)
Sugar: 10-15g
Sodium: 500-700mg (adjust to taste/broth used)
Fat: 5-8g
Carbohydrates: 50-60g
Fiber: 15-20g
Protein: 15-20g