Vegan Sweet Potato Chili
A hearty, satisfying meal that's both healthy and packed with flavor. The combination of tender sweet potatoes, protein-rich beans, and aromatic spices creates a perfectly balanced dish.
Ingredients
- 2 large sweet potatoes diced into 1-inch cubes
- 2 cans 15 oz each black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado cilantro, lime wedges, dairy-free sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5 minutes until translucent.
- Add minced garlic and bell pepper, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, oregano) and cook for 30 seconds to bloom the flavors.
- Add diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender when pierced with a fork.
- Season with salt and pepper to taste. If the chili is too thick, add a bit more broth to reach desired consistency.