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Vegan Sweet Potato Black Bean Chili Flavorful and Easy

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To make Vegan Sweet Potato Black Bean Chili, you need these key ingredients: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (red or green), chopped into bite-sized pieces - 1 tablespoon extra virgin olive oil - 2 cups vegetable broth - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground pepper to taste These ingredients bring a rich and hearty flavor to the chili. The sweet potatoes add sweetness, while the black beans offer protein. The spices, like chili powder and cumin, give it a warm kick. You can also add some optional toppings to enhance your chili: - Fresh cilantro, chopped, for garnish - Slices of ripe avocado, for serving (optional) The cilantro adds freshness, and avocado gives a creamy texture. These toppings make the dish even more enjoyable. {{ingredient_image_2}} 1. Start by heating the extra virgin olive oil in a large pot over medium heat. 2. Once hot, add the finely chopped onion. Sauté it for about 5 minutes. The onion should soften and turn a bit clear. 3. Next, add the minced garlic and chopped bell pepper. Cook these for another 2-3 minutes until they smell great and feel soft. 4. Now, toss in the diced sweet potatoes. Mix them well with the onion and bell pepper. Ensure they blend together nicely. 5. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir the sweet potato mix until every piece gets coated in spices. 6. Pour in the can of diced tomatoes with green chilies, along with the vegetable broth. Bring this mixture to a strong boil. 7. Once boiling, lower the heat and cover the pot. Let the chili simmer for 20-25 minutes. The sweet potatoes should become soft and fork-tender. 8. After the sweet potatoes are tender, stir in the drained black beans. Let the chili cook for another 5 minutes to warm the beans. 9. Taste the chili and adjust the seasoning. Add more salt, pepper, or spices if you want it different. 10. Serve the chili hot. Garnish with fresh cilantro on top. You can add slices of ripe avocado for a creamy touch if you like. This chili is a colorful and tasty dish. It’s easy to make and packed with flavor! To make your sweet potatoes perfectly tender, cut them into equal 1-inch cubes. This size helps them cook evenly. Cook them until you can easily pierce them with a fork. For added flavor, use spices like chili powder, cumin, and smoked paprika. These spices bring warmth and depth to your chili. To make your chili visually appealing, ladle it into bright bowls. Sprinkle fresh cilantro on top for a burst of green. If you like, add slices of ripe avocado for creaminess. Serve your chili with crusty bread or tortilla chips for a nice crunch. These sides make the meal even more delightful. Pro Tips Use Fresh Spices: Freshly ground spices can significantly enhance the flavor of your chili. Consider grinding your cumin and chili powder just before cooking for a bolder taste. Adjust the Heat: If you prefer a spicier chili, add chopped jalapeños or a dash of cayenne pepper. Start with a small amount and increase to your taste. Texture Variation: For a creamier consistency, you can blend a portion of the chili after cooking. This will create a velvety texture while still having chunky pieces. Make it a Meal: Serve your chili with a side of cornbread or over a bed of cooked quinoa for added protein and a fulfilling meal. {{image_4}} If you want to change things up, consider using butternut squash instead of sweet potatoes. This swap gives a nice sweetness and creamy texture. You can also add greens like spinach or kale for extra nutrients. Toss them in during the last few minutes of cooking. They will wilt nicely and blend in with the chili. To make your chili spicier, try adding diced jalapeños or a pinch of cayenne pepper. For a milder dish, reduce the chili powder. If you want to explore different flavors, think about adding smoked chipotle for a smoky taste or a splash of lime juice for tang. These simple tweaks can create a new flavor experience without losing the chili's heartiness. To keep your vegan sweet potato black bean chili fresh, start by letting it cool. Once cool, divide the chili into portions. Use airtight containers for easy storage. Glass or BPA-free plastic containers work well. You can refrigerate the chili for up to five days. For longer storage, freeze it. Place the chili in freezer-safe bags or containers. Label them with the date. This way, you can enjoy it later. When reheating, keep the flavor and texture intact. You can use a pot on the stove or a microwave. If using the stove, add a splash of vegetable broth. This helps maintain moisture. Heat on low to prevent burning. Stir often to heat evenly. If using a microwave, cover the bowl. Heat in short bursts, stirring in between. This helps the chili heat through without drying out. Enjoy your delicious chili just as much the second time! How long can I store Vegan Sweet Potato Black Bean Chili? You can store this chili in the fridge for up to 5 days. Make sure to place it in an airtight container. If you want to keep it longer, freeze it. It will last for about 3 months in the freezer. Can I make this chili in a slow cooker? Yes, you can make this chili in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all ingredients to the slow cooker. Cook on low for 6 hours or high for 3 hours. Is this chili gluten-free? Yes, this chili is gluten-free. All the ingredients are safe for a gluten-free diet. Make sure to check any canned products to ensure they are labeled gluten-free. What can I serve with this chili? You can serve this chili with crusty bread, tortilla chips, or over rice. For a fresh touch, add slices of avocado or a sprinkle of cilantro on top. How do I adjust the recipe for a larger batch? To make a larger batch, simply double all the ingredients. Use a larger pot and adjust the cooking time if needed. Make sure to taste and tweak the seasonings as you go. This vegan sweet potato black bean chili is both hearty and simple to make. We covered the key ingredients, from sweet potatoes to black beans, and discussed optional toppings like avocado. I outlined step-by-step preparation to ensure you achieve great flavor and texture. Remember, you can customize it with different spices or greens. Store any leftovers properly and enjoy them later. This chili is flexible, so feel free to make it your own. Try it out, and enjoy cozy meals that warm your heart.

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Looking for a warm, tasty, and healthy dish? This Vegan Sweet Potato Black Bean Chili is your answer! Packed with sweet potatoes, black beans, and vibrant spices, it’s easy to make and sure to please. Whether you’re a long-time vegan or just trying something new, this chili offers rich flavors and plenty of nutrition. Get ready to warm your heart and your home with this simple recipe!

Why I Love This Recipe

  1. Healthy and Nutritious: This chili is packed with vitamins, fiber, and protein, making it a wholesome meal that fuels your body.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and busy cooks.
  3. Flavor Explosion: The combination of spices and ingredients creates a rich and satisfying flavor profile that is sure to delight your taste buds.
  4. Versatile and Customizable: Feel free to add your favorite vegetables or adjust the spice level to suit your preferences!

Ingredients

To make Vegan Sweet Potato Black Bean Chili, you need these key ingredients:

– 2 medium sweet potatoes, peeled and diced into 1-inch cubes

– 1 can (15 oz) black beans, thoroughly drained and rinsed

– 1 can (15 oz) diced tomatoes with green chilies

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 1 bell pepper (red or green), chopped into bite-sized pieces

– 1 tablespoon extra virgin olive oil

– 2 cups vegetable broth

– 2 teaspoons chili powder

– 1 teaspoon ground cumin

– 1/2 teaspoon smoked paprika

– Salt and freshly ground pepper to taste

These ingredients bring a rich and hearty flavor to the chili. The sweet potatoes add sweetness, while the black beans offer protein. The spices, like chili powder and cumin, give it a warm kick.

You can also add some optional toppings to enhance your chili:

– Fresh cilantro, chopped, for garnish

– Slices of ripe avocado, for serving (optional)

The cilantro adds freshness, and avocado gives a creamy texture. These toppings make the dish even more enjoyable.

Step-by-Step Instructions

Preparation Steps

1. Start by heating the extra virgin olive oil in a large pot over medium heat.

2. Once hot, add the finely chopped onion. Sauté it for about 5 minutes. The onion should soften and turn a bit clear.

3. Next, add the minced garlic and chopped bell pepper. Cook these for another 2-3 minutes until they smell great and feel soft.

4. Now, toss in the diced sweet potatoes. Mix them well with the onion and bell pepper. Ensure they blend together nicely.

5. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir the sweet potato mix until every piece gets coated in spices.

6. Pour in the can of diced tomatoes with green chilies, along with the vegetable broth. Bring this mixture to a strong boil.

7. Once boiling, lower the heat and cover the pot. Let the chili simmer for 20-25 minutes. The sweet potatoes should become soft and fork-tender.

8. After the sweet potatoes are tender, stir in the drained black beans. Let the chili cook for another 5 minutes to warm the beans.

9. Taste the chili and adjust the seasoning. Add more salt, pepper, or spices if you want it different.

10. Serve the chili hot. Garnish with fresh cilantro on top. You can add slices of ripe avocado for a creamy touch if you like.

This chili is a colorful and tasty dish. It’s easy to make and packed with flavor!

Tips & Tricks

Cooking Tips

To make your sweet potatoes perfectly tender, cut them into equal 1-inch cubes. This size helps them cook evenly. Cook them until you can easily pierce them with a fork. For added flavor, use spices like chili powder, cumin, and smoked paprika. These spices bring warmth and depth to your chili.

Presentation Tips

To make your chili visually appealing, ladle it into bright bowls. Sprinkle fresh cilantro on top for a burst of green. If you like, add slices of ripe avocado for creaminess. Serve your chili with crusty bread or tortilla chips for a nice crunch. These sides make the meal even more delightful.

Pro Tips

  1. Use Fresh Spices: Freshly ground spices can significantly enhance the flavor of your chili. Consider grinding your cumin and chili powder just before cooking for a bolder taste.
  2. Adjust the Heat: If you prefer a spicier chili, add chopped jalapeños or a dash of cayenne pepper. Start with a small amount and increase to your taste.
  3. Texture Variation: For a creamier consistency, you can blend a portion of the chili after cooking. This will create a velvety texture while still having chunky pieces.
  4. Make it a Meal: Serve your chili with a side of cornbread or over a bed of cooked quinoa for added protein and a fulfilling meal.

Variations

Ingredient Swaps

If you want to change things up, consider using butternut squash instead of sweet potatoes. This swap gives a nice sweetness and creamy texture. You can also add greens like spinach or kale for extra nutrients. Toss them in during the last few minutes of cooking. They will wilt nicely and blend in with the chili.

Spice Level Adjustments

To make your chili spicier, try adding diced jalapeños or a pinch of cayenne pepper. For a milder dish, reduce the chili powder. If you want to explore different flavors, think about adding smoked chipotle for a smoky taste or a splash of lime juice for tang. These simple tweaks can create a new flavor experience without losing the chili’s heartiness.

Storage Info

Storing Leftovers

To keep your vegan sweet potato black bean chili fresh, start by letting it cool. Once cool, divide the chili into portions. Use airtight containers for easy storage. Glass or BPA-free plastic containers work well. You can refrigerate the chili for up to five days. For longer storage, freeze it. Place the chili in freezer-safe bags or containers. Label them with the date. This way, you can enjoy it later.

Reheating Instructions

When reheating, keep the flavor and texture intact. You can use a pot on the stove or a microwave. If using the stove, add a splash of vegetable broth. This helps maintain moisture. Heat on low to prevent burning. Stir often to heat evenly. If using a microwave, cover the bowl. Heat in short bursts, stirring in between. This helps the chili heat through without drying out. Enjoy your delicious chili just as much the second time!

FAQs

Common Questions

How long can I store Vegan Sweet Potato Black Bean Chili?

You can store this chili in the fridge for up to 5 days. Make sure to place it in an airtight container. If you want to keep it longer, freeze it. It will last for about 3 months in the freezer.

Can I make this chili in a slow cooker?

Yes, you can make this chili in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all ingredients to the slow cooker. Cook on low for 6 hours or high for 3 hours.

Is this chili gluten-free?

Yes, this chili is gluten-free. All the ingredients are safe for a gluten-free diet. Make sure to check any canned products to ensure they are labeled gluten-free.

What can I serve with this chili?

You can serve this chili with crusty bread, tortilla chips, or over rice. For a fresh touch, add slices of avocado or a sprinkle of cilantro on top.

How do I adjust the recipe for a larger batch?

To make a larger batch, simply double all the ingredients. Use a larger pot and adjust the cooking time if needed. Make sure to taste and tweak the seasonings as you go.

This vegan sweet potato black bean chili is both hearty and simple to make. We covered the key ingredients, from sweet potatoes to black beans, and discussed optional toppings like avocado. I outlined step-by-step preparation to ensure you achieve great flavor and texture.

Remember, you can customize it with different spices or greens. Store any leftovers properly and enjoy them later. This chili is flexible, so feel free to make it your own.

Try it out, and enjoy cozy meals that warm your hear

To make Vegan Sweet Potato Black Bean Chili, you need these key ingredients: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (red or green), chopped into bite-sized pieces - 1 tablespoon extra virgin olive oil - 2 cups vegetable broth - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground pepper to taste These ingredients bring a rich and hearty flavor to the chili. The sweet potatoes add sweetness, while the black beans offer protein. The spices, like chili powder and cumin, give it a warm kick. You can also add some optional toppings to enhance your chili: - Fresh cilantro, chopped, for garnish - Slices of ripe avocado, for serving (optional) The cilantro adds freshness, and avocado gives a creamy texture. These toppings make the dish even more enjoyable. {{ingredient_image_2}} 1. Start by heating the extra virgin olive oil in a large pot over medium heat. 2. Once hot, add the finely chopped onion. Sauté it for about 5 minutes. The onion should soften and turn a bit clear. 3. Next, add the minced garlic and chopped bell pepper. Cook these for another 2-3 minutes until they smell great and feel soft. 4. Now, toss in the diced sweet potatoes. Mix them well with the onion and bell pepper. Ensure they blend together nicely. 5. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir the sweet potato mix until every piece gets coated in spices. 6. Pour in the can of diced tomatoes with green chilies, along with the vegetable broth. Bring this mixture to a strong boil. 7. Once boiling, lower the heat and cover the pot. Let the chili simmer for 20-25 minutes. The sweet potatoes should become soft and fork-tender. 8. After the sweet potatoes are tender, stir in the drained black beans. Let the chili cook for another 5 minutes to warm the beans. 9. Taste the chili and adjust the seasoning. Add more salt, pepper, or spices if you want it different. 10. Serve the chili hot. Garnish with fresh cilantro on top. You can add slices of ripe avocado for a creamy touch if you like. This chili is a colorful and tasty dish. It’s easy to make and packed with flavor! To make your sweet potatoes perfectly tender, cut them into equal 1-inch cubes. This size helps them cook evenly. Cook them until you can easily pierce them with a fork. For added flavor, use spices like chili powder, cumin, and smoked paprika. These spices bring warmth and depth to your chili. To make your chili visually appealing, ladle it into bright bowls. Sprinkle fresh cilantro on top for a burst of green. If you like, add slices of ripe avocado for creaminess. Serve your chili with crusty bread or tortilla chips for a nice crunch. These sides make the meal even more delightful. Pro Tips Use Fresh Spices: Freshly ground spices can significantly enhance the flavor of your chili. Consider grinding your cumin and chili powder just before cooking for a bolder taste. Adjust the Heat: If you prefer a spicier chili, add chopped jalapeños or a dash of cayenne pepper. Start with a small amount and increase to your taste. Texture Variation: For a creamier consistency, you can blend a portion of the chili after cooking. This will create a velvety texture while still having chunky pieces. Make it a Meal: Serve your chili with a side of cornbread or over a bed of cooked quinoa for added protein and a fulfilling meal. {{image_4}} If you want to change things up, consider using butternut squash instead of sweet potatoes. This swap gives a nice sweetness and creamy texture. You can also add greens like spinach or kale for extra nutrients. Toss them in during the last few minutes of cooking. They will wilt nicely and blend in with the chili. To make your chili spicier, try adding diced jalapeños or a pinch of cayenne pepper. For a milder dish, reduce the chili powder. If you want to explore different flavors, think about adding smoked chipotle for a smoky taste or a splash of lime juice for tang. These simple tweaks can create a new flavor experience without losing the chili's heartiness. To keep your vegan sweet potato black bean chili fresh, start by letting it cool. Once cool, divide the chili into portions. Use airtight containers for easy storage. Glass or BPA-free plastic containers work well. You can refrigerate the chili for up to five days. For longer storage, freeze it. Place the chili in freezer-safe bags or containers. Label them with the date. This way, you can enjoy it later. When reheating, keep the flavor and texture intact. You can use a pot on the stove or a microwave. If using the stove, add a splash of vegetable broth. This helps maintain moisture. Heat on low to prevent burning. Stir often to heat evenly. If using a microwave, cover the bowl. Heat in short bursts, stirring in between. This helps the chili heat through without drying out. Enjoy your delicious chili just as much the second time! How long can I store Vegan Sweet Potato Black Bean Chili? You can store this chili in the fridge for up to 5 days. Make sure to place it in an airtight container. If you want to keep it longer, freeze it. It will last for about 3 months in the freezer. Can I make this chili in a slow cooker? Yes, you can make this chili in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all ingredients to the slow cooker. Cook on low for 6 hours or high for 3 hours. Is this chili gluten-free? Yes, this chili is gluten-free. All the ingredients are safe for a gluten-free diet. Make sure to check any canned products to ensure they are labeled gluten-free. What can I serve with this chili? You can serve this chili with crusty bread, tortilla chips, or over rice. For a fresh touch, add slices of avocado or a sprinkle of cilantro on top. How do I adjust the recipe for a larger batch? To make a larger batch, simply double all the ingredients. Use a larger pot and adjust the cooking time if needed. Make sure to taste and tweak the seasonings as you go. This vegan sweet potato black bean chili is both hearty and simple to make. We covered the key ingredients, from sweet potatoes to black beans, and discussed optional toppings like avocado. I outlined step-by-step preparation to ensure you achieve great flavor and texture. Remember, you can customize it with different spices or greens. Store any leftovers properly and enjoy them later. This chili is flexible, so feel free to make it your own. Try it out, and enjoy cozy meals that warm your heart.

Spicy Vegan Sweet Potato Black Bean Chili

A hearty and flavorful chili packed with sweet potatoes, black beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 can (15 oz) black beans, thoroughly drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper chopped into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 2 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly ground pepper
  • for garnish fresh cilantro, chopped
  • for serving slices of ripe avocado, optional

Instructions
 

  • Begin by heating the extra virgin olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes, or until the onion has softened and turned translucent.
  • Next, add the minced garlic and chopped bell pepper to the pot. Cook these ingredients together for an additional 2-3 minutes, stirring occasionally until they become fragrant and tender.
  • Introduce the diced sweet potatoes into the pot, mixing them thoroughly with the sautéed onion and bell pepper until well combined.
  • Now, sprinkle in the chili powder, ground cumin, smoked paprika, salt, and freshly ground pepper. Stir the sweet potato mixture until all pieces are evenly coated with the spices.
  • Pour in the can of diced tomatoes with green chilies, followed by the vegetable broth. Bring the entire mixture to a vigorous boil.
  • Once boiling, reduce the heat to low and cover the pot securely. Let the chili simmer gently for about 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
  • After the sweet potatoes have cooked to tender perfection, stir in the drained black beans. Allow the chili to cook for an additional 5 minutes, ensuring the beans are warmed through.
  • Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your taste preferences.
  • Serve the chili hot, garnished with a generous sprinkling of fresh cilantro. For an extra creamy element, top with slices of ripe avocado if desired.

Notes

Serve with crusty bread or tortilla chips for added crunch.
Keyword black bean, chili, sweet potato, vegan

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