Description
A hearty, vegan sweet potato chili packed with black beans, warm spices, and fire-roasted tomatoes. Perfect for a cozy weeknight dinner.
Ingredients
- 2 large sweet potatoes, peeled and chopped
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 2 (15 oz) cans black beans, rinsed and drained
- 1 onion, chopped
- 2 teaspoons smoked paprika
- 1 (28 oz) can fire roasted diced tomatoes
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 green bell pepper, seeded and diced
- 2 teaspoons cumin
- 1 (4.5 oz) can chopped green chilis
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro (for garnish)
- Diced avocado (for garnish)
Instructions
- Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, sweet potatoes, green pepper, and garlic. Sauté for 5-7 minutes until onions are translucent.
- Add chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir constantly for 1 minute to bloom the spices.
- Pour in the vegetable broth, black beans, tomatoes with their juices, and green chilis with their juices. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until sweet potatoes are tender and chili has thickened.
- Serve hot with diced avocado and fresh cilantro if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 min
- None:
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 472
- Sugar: 15g
- Sodium: 1994mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 26g
- Protein: 19g
- Cholesterol: 0mg
Keywords: sweet potato chili, vegan chili, vegetarian dinner, black bean chili, healthy soup, easy weeknight meal