Black Bean Sweet Potato Chilli
Wholesome, hearty, and packed with vibrant flavors, this Black Bean Sweet Potato Chili is a delicious plant-based twist on a classic comfort food. Loaded with nutrient-rich sweet potatoes, protein-packed black beans, and a colorful array of spices like smoked paprika and ground cumin, this vegan chili strikes the perfect balance of smoky, savory, and slightly spicy. Simmered to perfection with red bell peppers, diced tomatoes, and vegetable broth, it delivers a bold, satisfying meal that's both healthy and filling. Perfect for weeknight dinners or meal prep, it comes together in just 50 minutes and serves four generous portions. Top it with fresh cilantro and creamy avocado for an irresistible finishing touch. This chili is gluten-free, dairy-free, and a crowd-pleaser for any occasion. Whether you're a fan of vegetarian recipes or just looking for a delicious new one-pot meal, this Black Bean Sweet Potato Chili is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 units Garlic cloves, minced
- 2 medium Sweet potatoes, peeled and diced
- 1 medium Red bell pepper, diced
- 2 15-ounce cans Canned black beans, drained and rinsed
- 1 15-ounce can Canned diced tomatoes
- 2 cups Vegetable broth
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 medium Avocado, sliced (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced sweet potatoes and red bell pepper. Cook for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the chili powder, ground cumin, smoked paprika, ground coriander, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute to toast the spices.
Add the rinsed black beans, canned tomatoes (including their juices), vegetable broth, and tomato paste. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro and optional sliced avocado. Enjoy!
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 89.8 g | 321% | |
| Total Sugars | 46.6 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 6191 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
