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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes (with juices) - 1 green bell pepper, diced - 1 red onion, chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 tablespoon olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Each ingredient plays a key role in this dish. Here are the precise amounts: - Sweet potatoes: 2 medium (about 2 cups diced) - Black beans: 1 can (15 oz) - Diced tomatoes: 1 can (14 oz) - Green bell pepper: 1 medium - Red onion: 1 medium - Garlic: 3 cloves - Vegetable broth: 1 cup - Olive oil: 1 tablespoon - Chili powder: 1 tablespoon - Cumin: 1 teaspoon - Smoked paprika: ½ teaspoon - Salt and pepper: to taste - Fresh cilantro: for garnish, as desired - Lime wedges: for serving, as desired Sweet potatoes are rich in vitamins A and C. They support your immune system and eye health. Black beans add protein and fiber, making the meal filling. They help with digestion and keep you satisfied. Tomatoes provide antioxidants, which can help fight inflammation. Bell peppers and onions add vitamins, minerals, and flavor. Garlic is known for its health benefits, such as boosting immunity. Olive oil offers healthy fats that support heart health. This chili is not just tasty; it is also good for you! {{ingredient_image_1}} Start by peeling and dicing two medium sweet potatoes. Make sure the pieces are even. This helps them cook well. Next, chop one red onion and dice one green bell pepper. I love using fresh veggies for a bright taste. Mince three cloves of garlic, as this adds great flavor. In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion and green bell pepper. Sauté these until they soften, about five minutes. The smell will make your kitchen feel warm and inviting. Then, stir in the minced garlic and cook for one more minute. You want to smell the garlic but not burn it. Now, add the diced sweet potatoes, one tablespoon of chili powder, one teaspoon of cumin, and half a teaspoon of smoked paprika. Toss in a pinch of salt and pepper. Stir everything together and let it cook for two to three minutes. This lets the spices coat the veggies nicely. Next, pour in one can of diced tomatoes with their juices and one cup of vegetable broth. Stir well and bring the mix to a boil. Once it boils, reduce the heat and let it simmer. Cover the pot and let the chili cook for about 20 minutes. You want the sweet potatoes to be tender. After 20 minutes, add one can of drained and rinsed black beans. Cook for another five minutes. Taste the chili and adjust the salt and pepper if needed. Serve the chili hot. I like to garnish it with fresh cilantro for a pop of color. A lime wedge on the side is great for squeezing over the chili. This adds a nice zing! Enjoy your flavorful vegan sweet potato black bean chili. To make your Vegan Sweet Potato Black Bean Chili even better, use fresh herbs. Fresh cilantro adds a bright taste. A squeeze of lime juice gives it a zesty kick. You can also try adding a dash of hot sauce. This will bring out the chili's heat and depth. For extra richness, consider adding a tablespoon of nut butter. This step adds creaminess without dairy. Sautéing the onions and peppers is key to building flavor. Cook them until they are soft and slightly caramelized. This step brings out their natural sweetness. When you add the spices, let them cook for a minute. This activates their oils and enhances their flavor. Always stir well when you add the sweet potatoes. This helps coat them in spice, adding more depth to the dish. One mistake is undercooking the sweet potatoes. Make sure they are tender before adding black beans. Overcooking can also be an issue. If you cook the chili too long, it may become mushy. Always taste as you go to adjust seasoning. If it’s too thick, just add more vegetable broth. If it’s too thin, let it simmer a bit longer. Pro Tips Use Fresh Ingredients: Fresh vegetables enhance the flavor of the chili. Opt for seasonal produce whenever possible for the best taste. Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chili powder or add a pinch of sugar to balance the heat. Make it Ahead: This chili tastes even better the next day! Make a big batch and store leftovers in the fridge for easy meals throughout the week. Garnish for Flavor: Don't skip the fresh cilantro and lime wedges—they add a burst of freshness that elevates the overall taste of the chili. {{image_2}} You can swap sweet potatoes for butternut squash. This change adds a different texture. If you don’t have black beans, try kidney beans or pinto beans. They work well in this recipe too. For a fresher taste, you can use fresh tomatoes instead of canned ones. This will brighten up the chili and add more flavor. If you want to go gluten-free, check if your vegetable broth is certified gluten-free. If you like heat, add more chili powder or some diced jalapeños. You can also use cayenne pepper for a kick. If you prefer a milder chili, cut down on the chili powder. Adding a bit of sugar can also tame spiciness. You can even serve hot sauce on the side for those who want extra heat. Want to make your chili heartier? Add corn for a sweet crunch. Bell peppers come in many colors. Try using orange or yellow bell peppers for a fun twist. You can also toss in chopped kale or spinach for added nutrients. For a smoky flavor, add some diced chipotle peppers in adobo sauce. Each of these changes can give your chili a unique taste and texture. After enjoying your chili, let it cool down to room temperature. Then, transfer it to an airtight container. Store it in the fridge. It will stay fresh for about 3 to 5 days. If you want to enjoy it later, freezing is a great option. To reheat, scoop some chili into a pot. Heat it on low over the stove. Stir it often to avoid burning. You can also use a microwave. Place the chili in a microwave-safe bowl. Heat in 30-second bursts. Stir between heats until warm. For freezing, use freezer-safe containers or bags. Portion out the chili for easy meals. Make sure to leave some space in the container for expansion. It can last in the freezer for 2 to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this chili in a slow cooker. Start by sautéing the onion and green pepper in olive oil until soft. Then, add all the ingredients to the slow cooker. Mix well and set it on low for 6 to 8 hours or on high for 3 to 4 hours. This method brings out the flavors nicely and makes it even easier. This chili pairs well with many sides. You can serve it with rice or quinoa for extra texture. Cornbread is another great choice, adding a sweet touch. You might also enjoy it with tortilla chips for a fun crunch. Add a side salad to freshen things up, or top it with avocado for creaminess. Your chili will last in the fridge for about 4 to 5 days. Store it in an airtight container for the best results. Reheating it is simple; just warm it on the stove or in the microwave. If you want to keep it longer, consider freezing it. This blog post covered the key ingredients for a vegan sweet potato black bean chili, explained how to cook it step-by-step, and shared useful tips. It also explored variations to make the dish your own and provided storage advice. Remember, cooking should be fun and easy. With these insights, you can make a tasty chili your way. Enjoy your cooking!

Spicy Vegan Sweet Potato Black Bean Chili

A hearty and flavorful chili packed with sweet potatoes, black beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes (with juices)
  • 1 medium green bell pepper, diced
  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and green bell pepper. Sauté until softened, about 5 minutes.
  • Add minced garlic and cook for an additional minute until fragrant.
  • Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 2-3 minutes to allow the spices to coat the veggies.
  • Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring to a boil, then reduce heat to a simmer.
  • Cover the pot and let the chili simmer for about 20 minutes, or until the sweet potatoes are tender.
  • Add the black beans and cook for an additional 5 minutes. Adjust seasoning with more salt and pepper if needed.
  • Serve hot, garnished with fresh cilantro and a lime wedge on the side for squeezing over the chili.

Notes

Adjust the spice level by adding more chili powder if desired.
Keyword black bean, chili, spicy, sweet potato, vegan