Description
A hearty vegan chili loaded with tender sweet potatoes, beans, and warming spices. This plant-based comfort dish is perfect for fall and winter nights.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: avocado, fresh cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant and golden.
- Add bell pepper and sweet potatoes; cook for 5–7 minutes until slightly softened.
- Stir in diced tomatoes, black beans, kidney beans, and vegetable broth.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
- Bring to a simmer and cook for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld together.
- Serve hot with toppings like avocado, cilantro, or a squeeze of lime juice.
Notes
For extra flavor, add a pinch of cinnamon or cocoa powder. This chili tastes even better the next day and freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 9g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan sweet potato chili, plant-based chili, hearty chili, healthy vegan dinner, fall recipes