Vegan Sweet Potato Black Bean Chili
This vegan sweet potato black bean chili is loaded with tender sweet potatoes, hearty black beans, corn, and smoky spices. It's an easy one-pot dinner that's perfect for meal prep.
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- 1 onion peeled and diced
- 3 cloves garlic peeled and minced
- 1 stalk celery minced
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 15 oz black beans canned, rinsed and drained
- 14.5 oz diced tomatoes with chilies
- 1 ½ cups sweet potato peeled and diced,
- 1 cup corn kernels fresh or frozen
- 1 cup vegetable broth homemade or store bought
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and celery. Cook until veggies start to soften, about 4–5 minutes.
- Add in tomato paste, chili powder, oregano, cumin, paprika, and salt and cook an additional 1–2 minutes.
- Stir in the black beans, diced tomatoes, sweet potato, corn, and vegetable broth.
- Bring to a boil over medium-high heat, then reduce the heat to low so the chili holds a gentle simmer.
- Simmer, partially covered and stirring occasionally, for about 45 minutes, or until the sweet potatoes are tender. Taste and adjust the salt and spices before serving.
Notes
Thickness: For a thinner chili, stir in another ½ to 1 cup of broth as it simmers. For a thicker one, mash a few sweet potato cubes and beans against the side of the pot.
Toppings: Try avocado, vegan sour cream, chopped cilantro, green onions, sliced jalapeño, and a squeeze of lime.
Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Nutrition (Estimate per Serving)
Calories: 221kcalCarbohydrates: 36gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 719mgPotassium: 701mgFiber: 10gSugar: 6gVitamin A: 5841IUVitamin C: 12mgCalcium: 86mgIron: 4mg
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