🌱 Vegan Sweet Potato Black Bean Chili

🥣 Servings:

Makes 4–6 servings
🌶️ Spice level: Mild to Medium (adjustable)

🧾 Ingredients

Main:

  • 1 tbsp olive oil (or water for oil-free)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (any color)
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (with juices)
  • 1 ½ cups vegetable broth (or water)
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • Salt & black pepper to taste
  • Pinch of cayenne (optional)

Optional Add-ins:

  • ½ tsp cocoa powder (deepens flavor)
  • 1 tbsp maple syrup (balances acidity)
  • 1 cup corn kernels (fresh or frozen)
  • 1 tbsp lime juice (for brightness at the end)

🧑‍🍳 Instructions

1. Sauté Aromatics

In a large pot or Dutch oven:

  • Heat oil over medium heat.
  • Add diced onion and sauté for 4–5 minutes until soft.
  • Stir in garlic and cook 1 minute more.

2. Add Vegetables

  • Add bell pepper and sweet potato. Cook for 3–4 minutes, stirring occasionally.

3. Add Spices & Tomato Paste

  • Stir in cumin, chili powder, paprika, oregano, tomato paste, and optional cocoa powder.
  • Cook for 1–2 minutes until fragrant.

4. Add Beans, Tomatoes, Broth

  • Pour in black beans, diced tomatoes (with juice), and vegetable broth.
  • Stir to combine. Bring to a gentle boil.

5. Simmer

  • Reduce heat to low. Cover and simmer for 20–25 minutes, or until sweet potatoes are tender.
  • Stir occasionally and add a bit more broth if it gets too thick.

6. Finish

  • Stir in corn (if using), lime juice, and adjust salt, pepper, or cayenne to taste.
  • Simmer uncovered for 5 more minutes to meld flavors.

🥑 Serving Suggestions:

  • Top with: sliced avocado, cilantro, lime wedges, vegan sour cream, or tortilla chips
  • Serve over: rice, quinoa, or enjoy as-is
  • Great with: cornbread or warm tortillas