Are you ready to tantalize your taste buds with a dish that’s as hearty as it is healthy? Our Sweet Potato Black Bean Chili is not just another vegan recipe; it’s a vibrant explosion of flavors that will warm your soul and satisfy your cravings. Packed with nutrient-rich sweet potatoes, protein-loaded black beans, and aromatic spices, this dish is perfect for cozy nights in or impressing your friends at your next dinner party. Dive into this easy-to-follow recipe and discover how simple it is to create a bowl of comfort that’s both delicious and good for you!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- Sweet potatoes
- Canned black beans
- Canned diced tomatoes
- Onion
- Garlic
- Chili powder
- Cumin
- Olive oil
- Salt
- Pepper
Instructions
- Wash and peel sweet potatoes, then dice them into 1/2-inch cubes to ensure even cooking and consistent texture.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Finely chop onions and mince garlic, then sauté them until the onions become translucent and fragrant, approximately 3-4 minutes.
- Add chili powder and cumin to the sautéed onions and garlic, stirring continuously to prevent burning and to release the spices' aromatic oils.
- Add diced sweet potatoes to the pot, stirring to coat them with the spice mixture and allow them to start softening.
- Pour in canned diced tomatoes with their juice, and drained and rinsed black beans. Stir to combine all ingredients thoroughly.
- Season the chili with salt and pepper, adjusting to taste. If the mixture seems dry, add a small amount of water or vegetable broth.
- Cover the pot and simmer on low heat for 25-30 minutes, stirring occasionally, until sweet potatoes are tender but not mushy.
- Remove from heat and let the chili rest for 5 minutes to allow flavors to meld together before serving.
- Optional: Garnish with fresh cilantro, avocado slices, or a squeeze of lime for added freshness.
Tips
- Prep Ahead: To save time, you can peel and dice the sweet potatoes a day in advance and store them in the fridge. This will cut down your prep time significantly!
- Spice it Up: If you like your chili with a kick, consider adding diced jalapeños or a pinch of cayenne pepper when sautéing the onions and garlic.
- Texture Matters: Make sure to dice the sweet potatoes into uniform 1/2-inch cubes to ensure they cook evenly and provide a consistent texture throughout the chili.
- Don’t Rush the Simmer: Allow the chili to simmer gently for the full 25-30 minutes. This will help the flavors meld beautifully, resulting in a richer taste.
- Add Freshness: For a burst of freshness, top your chili with chopped cilantro, creamy avocado slices, or a squeeze of lime just before serving.
- Perfect Pairings: Serve your chili with a side of crusty bread or over a bed of quinoa for a complete meal that will leave you feeling satisfied.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
