Sweet Potato and Black Bean Chili
A hearty, comforting vegetarian chili made with sweet potatoes, black beans, and bold smoky spices. It’s naturally vegan, gluten-free, and perfect for meal prep or cozy weeknights.
Ingredients
- 1 tablespoon + 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato peeled and diced
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- ½ teaspoon ground chipotle chile
- ¼ teaspoon salt
- 2½ cups water
- 2 15 oz cans black beans, rinsed
- 1 14 oz can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
Instructions
- Sauté the Vegetables
- Heat olive oil in a Dutch oven over medium-high heat. Add diced sweet potato and onion. Cook, stirring often, for about 4 minutes until the onion begins to soften.
- Add Garlic and Spices
- Add garlic, chili powder, cumin, chipotle chile, and salt. Stir constantly for about 30 seconds to toast the spices.
- Simmer the Chili
- Add the water and bring to a simmer. Cover and cook for 10–12 minutes, or until the sweet potatoes are fork-tender.
- Add Beans, Tomatoes, and Lime Juice
- Stir in black beans, diced tomatoes, and lime juice. Simmer for another 5 minutes to blend flavors.
- Stir in Cilantro and Serve
- Remove from heat and stir in fresh cilantro. Serve warm with avocado, radishes, or vegan sour cream if desired.
Notes
- Toppings: Avocado, cilantro, radishes, vegan sour cream, tortilla strips.
- Storage: Keeps in the fridge for 4 days; freezes well for up to 2 months.
- Make it spicier: Add diced jalapeños or extra chipotle powder.
- Make it milder: Reduce chili powder and chipotle to half.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 13gFat: 10gSodium: 420mgFiber: 14g
(Nutrition is estimated and will vary based on actual ingredients used)
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