Description
This vegan sweet potato black bean chili will be your new go-to dinner recipe! Enjoy a warm and cozy bowl topped with vegan sour cream, avocado, and tortilla chips.
Ingredients
Scale
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp oil (olive, avocado, or coconut)
- 2 large sweet potatoes, cubed
- 2 large carrots, peeled and chopped
- 2 cans black beans, drained and rinsed
- 1.5 cup corn (~1 can)
- 28 oz can diced tomatoes
- 1 cup water
- 1/2 cup vegetable broth
- 1/4 cup tomato paste
- 2.5 tbsp chili powder
- 1 tbsp coconut sugar
- 1.5 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp ground black pepper
Instructions
- Prepare ingredients: dice onion, mince garlic, cube sweet potato, peel and chop carrots, drain and rinse black beans.
- Heat a stock pot on medium temperature. Add oil, onion, and garlic. Sauté for 2-3 minutes. Add all other ingredients to the stock pot. Stir to combine.
- Bring ingredients to a rapid boil. Reduce heat to medium-low and simmer, partially covered, for 1 hour. Stir occasionally while simmering. The chili may need more or less time depending on the type of pot and temperature of your stove. You’ll know it’s finished cooking when the sweet potato cubes are soft (i.e. easily pricked with a fork) but still intact.
- Serve chili with vegan sour cream, cilantro, and corn tortilla chips.
Notes
Allow chili to cool down for ~20 minutes before transferring leftovers to a container and storing in the refrigerator. To reheat leftovers, simply add to a bowl and microwave for 3 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Sugar: 23.5g
- Fat: 5.5g
- Saturated Fat: 0.5g
- Carbohydrates: 95g
- Fiber: 21g
- Protein: 20g
