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- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes - 1 can (15 oz) black beans, rinsed and drained thoroughly - 1 can (14 oz) diced tomatoes, preferably fire-roasted for added flavor - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (any color for vibrancy), chopped - 1 cup corn (fresh off the cob or frozen works perfectly) - 2 cups vegetable broth (low-sodium recommended) - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - Fresh cilantro leaves, finely chopped, for garnish - Lime slices for extra brightness - Tortilla chips for added crunch The sweet potatoes bring a natural sweetness that balances the spices. Black beans add protein and texture. The fire-roasted tomatoes give a smoky depth. Onion and garlic create a great base flavor. Bell pepper adds color and crunch. Corn adds a touch of sweetness, too. For spices, chili powder gives the heat. Cumin adds a warm, earthy taste. Smoked paprika deepens the flavor. Salt and pepper enhance all the tastes. Optional garnishes make your chili pop. Fresh cilantro adds a bright note. Lime slices give a zesty kick. Tortilla chips offer a fun crunch. Enjoy experimenting with these ingredients to boost your chili's flavor! {{ingredient_image_2}} - Prep Vegetables: Start by peeling and dicing 2 medium sweet potatoes into 1/2-inch cubes. Next, finely chop 1 medium onion and mince 2 cloves of garlic. Lastly, chop 1 bell pepper of your choice for color. - Measure and Gather Ingredients: Get all your ingredients ready. You will need 1 can of black beans, 1 can of diced tomatoes, 1 cup of corn, and 2 cups of vegetable broth. Don’t forget the spices: 2 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. - Sauté Onion and Garlic: Heat 1 tablespoon of extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for about 3-4 minutes until the onion is soft and fragrant. - Add Sweet Potatoes and Bell Pepper: Add your diced sweet potatoes and chopped bell pepper to the pot. Stir well and sauté for another 5 minutes. This helps the veggies soften and blend their flavors. - Incorporate Spices: Sprinkle in the chili powder, cumin, and smoked paprika. Mix everything thoroughly and cook for 1 minute. This step brings out the spices’ rich aromas. - Mix in Remaining Ingredients: Pour in the rinsed black beans, diced tomatoes (with juice), corn, and vegetable broth. Stir until everything is well combined. - Simmer and Season: Raise the heat to bring the chili to a gentle boil. Once it boils, reduce the heat and let it simmer uncovered for 25-30 minutes. Stir occasionally until the sweet potatoes are tender and the chili thickens. Season with sea salt and freshly cracked black pepper to taste. - How to Serve Chili: Ladle the hot chili into bowls. Garnish each bowl with freshly chopped cilantro for a bright touch. - Suggested Pairings: This chili pairs well with a side of crusty bread or crunchy tortilla chips. Consider adding a slice of lime on the side for extra zing. Adjusting Spice Levels To make your chili just right, taste as you go. I often start with the base spices, like chili powder and cumin. If you want more heat, add a pinch of cayenne or extra chili powder. For a milder version, cut back on these spices. Remember, you can always add more, but you can't take it out! Ensuring the Right Consistency The key to great chili is its thickness. If it seems too watery, let it simmer longer. This allows the sweet potatoes to break down and thicken the chili. If it's too thick, stir in a bit more vegetable broth until you reach your desired texture. Best Pots for Chili I recommend using a heavy pot or a Dutch oven. These types distribute heat evenly, which helps cook the chili without burning it. A sturdy pot also allows for browning the onions and garlic well at the start. Tools for Efficient Cooking Some handy tools make cooking easier. A good knife is essential for chopping. A sturdy wooden spoon helps mix the ingredients well. Consider using a can opener for your beans and tomatoes. You’ll want to have measuring cups and spoons handy, too. Alternatives for Sweet Potatoes If you can’t find sweet potatoes, try butternut squash or regular potatoes. Both options bring a nice texture and flavor. You can even use pumpkin for a unique twist! Other Bean Options While black beans are great, you can swap in kidney beans or pinto beans. Each type will give your chili a slightly different taste but will still be delicious. If you like a mix, feel free to combine different beans for added variety. Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and vegetables will enhance the flavor and texture of your chili, making it more vibrant and delicious. Adjust Spice Levels: Experiment with the chili powder and smoked paprika to tailor the heat and smokiness to your preference. Start with less and add more as needed. Let It Rest: Allowing the chili to sit for a few minutes after cooking helps the flavors meld together, resulting in a more flavorful dish. Garnish Wisely: Fresh cilantro adds a burst of freshness, but consider adding avocado slices or a dollop of vegan sour cream for extra creaminess. {{image_4}} To make your chili even better, try adding more veggies. You can use: - Zucchini, diced small - Carrots, chopped - Spinach, fresh or frozen - Jalapeños, for some heat Mixing in different beans can also boost flavor. Consider: - Kidney beans for a hearty texture - Pinto beans for a creamy taste - Chickpeas for a unique twist Want a spicy kick? You can adjust the heat level. Here’s how: - Add more chili powder - Use cayenne pepper for extra spice - Toss in crushed red pepper flakes For more depth, add herbs or spices like: - Oregano for a warm touch - Thyme for an earthy note - Fresh basil for a fragrant lift You can give your chili global flair. To make it Mexican-inspired, add: - Corn tortillas, cut into strips - Avocado for creaminess - Queso fresco for a savory finish For a Caribbean feel, try: - Coconut milk for a creamy base - Pineapple, diced for sweetness - Black pepper and allspice for warm spices These variations keep your chili exciting and full of flavor. Each tweak opens up new tastes and experiences! - Refrigeration Tips: Let the chili cool before storing. Use an airtight container. Store it in the fridge for up to five days. - Freezing Instructions: To freeze, let the chili cool completely. Transfer to freezer-safe bags or containers. It can last up to three months in the freezer. - Best Methods for Reheating Chili: For best results, reheat in a pot on the stove over medium heat. Stir often. You can also use a microwave. Heat in short bursts, stirring in between. - How Long Will It Last in the Fridge? In the fridge, your chili will stay fresh for about five days. - Signs of Spoilage: Look for off smells, mold, or changes in color. If any of these appear, throw it away. Always trust your senses! Yes, you can make this chili ahead of time. It tastes even better the next day. To prepare ahead, follow these tips: - Cook the chili as per the recipe. - Let it cool completely before storing. - Store in an airtight container in the fridge for up to 3 days. - Reheat on the stove or in the microwave before serving. Yes, this recipe is gluten-free. All ingredients used are safe for a gluten-free diet. The key ingredients like sweet potatoes, black beans, and spices do not contain gluten. Always check labels if you have allergies. There are several easy ways to thicken your chili: - Simmer longer to reduce liquid. - Mash some sweet potatoes against the pot’s side. - Add a tablespoon of cornmeal or flour mixed with water. - Stir in a can of pureed beans. Yes, you can add meat for extra protein. Ground turkey or beef works well. Brown the meat first, then add it to the pot with the vegetables. Just remember, this changes the dish from vegan to non-vegan. This chili recipe is easy and fun to make. You learned about the main ingredients, spices, and optional garnishes. We covered each step so you can follow along with ease. Remember, you can adjust spices and add your favorite ingredients. This dish not only tastes great but can stand up to your creativity. Enjoy your delicious chili, and don’t forget to share it with friends!

Vegan Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes, black beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan
Servings 4

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 can (15 oz) black beans, rinsed and drained thoroughly
  • 1 can (14 oz) diced tomatoes, preferably fire-roasted
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper chopped
  • 1 cup corn, fresh or frozen
  • 2 cups vegetable broth, low-sodium recommended
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • for garnish fresh cilantro leaves, finely chopped

Instructions
 

  • In a large, sturdy pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the chopped onion and minced garlic. Sauté for approximately 3-4 minutes, or until the onion becomes translucent and fragrant.
  • Incorporate the diced sweet potatoes and chopped bell pepper into the pot. Stir well and continue to sauté for another 5 minutes, allowing the vegetables to soften slightly.
  • Sprinkle in the chili powder, cumin, and smoked paprika. Mix thoroughly and cook for about 1 minute, allowing the spices to toast and release their aroma.
  • Pour in the black beans, diced tomatoes (including their juice), corn, and vegetable broth. Stir all ingredients together until evenly mixed.
  • Increase the heat to bring the chili to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally, monitoring the pot until the sweet potatoes become tender and the chili thickens to your desired consistency.
  • Season the chili generously with sea salt and freshly cracked black pepper to taste. Feel free to adjust the spices—add more chili powder for heat or smoked paprika for depth of flavor according to your preference.
  • Serve the chili hot, ladling generous portions into bowls and garnishing with a sprinkle of freshly chopped cilantro on top for a burst of color and freshness.

Notes

Serve with a slice of lime and tortilla chips or crusty bread for dipping.
Keyword black bean, chili, sweet potato, vegan