Vegan Black Bean Chili with Sweet Potato

Last Updated on March 1, 2021Enjoy all the flavours of chili in this vegan black bean chili. This is a hearty dish that is very filling and nutritious.

  Enjoy all the flavours of chili in this vegan black bean chili. This is a hearty dish that is very filling and nutritious. 

Vegan Black Bean Chili with Sweet Potato

Yields: 4-5 servings | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

 

Ingredients:

2 medium sweet potatoes (or 1 large)

1 onion

1 bell pepper

4 cloves garlic, minced

2 15 oz. cans black beans, drained and rinsed

1 15 oz. can diced tomatoes

2 ½ cups vegetable broth

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon smoked paprika

Salt to taste

Optional toppings: chopped avocado, green onion, fresh cilantro

   

Directions:

 

 

Dice onion and bell pepper. Peel and dice sweet potato, set aside.

 

 

In a stockpot over medium heat, sauté diced onion and bell pepper until softened.

Add sweet potato and spices, stir to coat the vegetables in the seasonings. Continue to sauté for 5 minutes.

 

 

Add minced garlic, and stir. Allow garlic to sauté with the vegetables for 1 minute.

 

 

Pour in vegetable broth and diced tomatoes (with juice) and black beans (rinsed and drained) to stockpot.

Adjust heat to bring to a boil. Cover the stockpot and allow the chili to simmer for 25 minutes, stirring a few times.

Taste chili and adjust seasons if needed.

Serve warm with desired toppings.

 

 

Enjoy all the flavours of chili in this vegan black bean chili. This is a hearty dish that is very filling and nutritious.

Vegan Black Bean Chili with Sweet Potato
Yield: 5 servings

Vegan Black Bean Chili with Sweet Potato

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 2 medium sweet potatoes, or 1 large
  • 1 onion
  • 1 bell pepper
  • 4 cloves garlic, minced
  • 2 15 oz. cans black beans, drained and rinsed
  • 1 15 oz. can diced tomatoes
  • 2 ½ cups vegetable broth
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • Salt to taste
  • Optional toppings: chopped avocado, green onion, fresh cilantro

Instructions

  1. Dice onion and bell pepper. Peel and dice sweet potato, set aside.
  2. In a stockpot over medium heat, sauté diced onion and bell pepper until softened.
  3. Add sweet potato and spices, stir to coat the vegetables in the seasonings. Continue to sauté for 5 minutes.
  4. Add minced garlic, and stir. Allow garlic to sauté with the vegetables for 1 minute.
  5. Pour in vegetable broth and diced tomatoes (with juice) and black beans (rinsed and drained) to stockpot.
  6. Adjust heat to bring to a boil. Cover the stockpot and allow the chili to simmer for 25 minutes, stirring a few times.
  7. Taste chili and adjust seasons if needed.
  8. Serve warm with desired toppings.

Nutrition Information:

Yield:

5

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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