Description
This Sweet Potato Black Bean Chili recipe is hearty and flavorful and easy to make using mostly pantry staples. It’s a quick and healthy savory plant-based chili everyone will love! Recipe inspired by my Sweet Potato Quinoa Chili.
Ingredients
Scale
- 1 tablespoon olive oil or ¼ cup water (for water saute)
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon EACH garlic + onion powder, optional (for good measure)
- 1 teaspoon pink salt, or to taste
- 1 large sweet potato (about 1 lb.), diced (with or without skin)
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 can (4oz) diced green chilies
- 2 cups water or vegetable broth
- diced avocado
- cilantro
- tortilla strips
- diced onion and/or jalapeno
- a dollop of vegan sour cream
Instructions
- In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5-6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, cook 1 minute more (or until fragrant).
- Add the beans, diced tomatoes, tomato paste, sweet potato, green chilies, and vegetable broth, stir until combined. Bring to a boil, reduce heat, cover slightly askew and cook for 30-40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
- Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew Sour Cream.
- Serves 4 generously
- Leftovers can be kept in an airtight container in the refrigerator for up to 5-6 days. To keep longer, store in the freezer, in freezer-safe containers, for up to 2-3 months.
Nutrition
- Calories: 318 calories
- Sugar: 12.3 g
- Fat: 1.9 g
- Carbohydrates: 62.9 g
- Protein: 17.1 g