Are you looking for a cozy, satisfying dish that warms you up from the inside out? This Vegan Sweet Potato Chili Recipe is exactly what you need. It’s packed with flavor and nutrients, making it a perfect choice for a hearty weeknight dinner or a cozy weekend meal. Plus, it’s simple to prepare and uses ingredients you likely already have on hand.
Imagine a bowl of rich, savory chili with tender sweet potatoes, hearty beans, and a medley of spices that dance on your taste buds. This dish is not only filling but also bursting with vibrant colors and textures that make it appealing to both vegans and non-vegans alike. Trust me, after one bite, you’ll be hooked!
This Vegan Sweet Potato Chili is a versatile recipe that you can customize to suit your taste. Whether you like it spicy or mild, you can adjust the seasonings accordingly. It’s perfect for meal prep or for feeding a crowd, and the leftovers are just as delicious the next day.
A Flavorful Vegan Sweet Potato Chili Recipe
This Vegan Sweet Potato Chili is a delightful blend of sweet and savory flavors, with tender sweet potatoes, nourishing beans, and a robust mix of spices. It’s thick, hearty, and perfect for chilly nights. The sweetness of the potatoes balances beautifully with the savory spices, creating a comforting dish that’s sure to please.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
- Olive oil for sautéing
- Fresh cilantro or avocado for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add Sweet Potatoes: Add the diced sweet potatoes to the pot and cook for 5 minutes, stirring occasionally.
- Mix in Spices: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes to allow the spices to bloom.
- Combine Ingredients: Pour in the diced tomatoes and vegetable broth. Add the black beans and kidney beans, and bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the chili simmer for about 30-35 minutes, or until the sweet potatoes are tender and the chili has thickened. Stir occasionally.
- Serve: Adjust seasoning if necessary, then ladle the chili into bowls. Garnish with fresh cilantro or avocado if desired, and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 280kcal
- Fat: 6g
- Protein: 12g
- Carbohydrates: 50g
