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To make this delightful Vegan Sweet Potato Chili, gather these ingredients: - 2 medium sweet potatoes, peeled and diced into bite-sized cubes - 1 can (15 ounces) black beans, rinsed and drained - 1 can (15 ounces) kidney beans, rinsed and drained - 1 bell pepper (choose red or yellow), chopped into chunks - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes, with juices - 2 cups vegetable broth (low-sodium preferred) - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground cinnamon - Sea salt and freshly cracked black pepper, to taste - 1 tablespoon olive oil These ingredients mix well to create a rich and hearty chili. The sweet potatoes add a nice texture and flavor. The beans pack in protein and fiber, making this dish healthy and filling. You can enhance your chili with some tasty toppings: - Fresh cilantro leaves - Ripe avocado slices - A drizzle of olive oil - A squeeze of lime - A sprinkle of chili flakes These garnishes add freshness, creaminess, or a kick of heat to each bowl. Feel free to get creative with your toppings! Each serving of this Vegan Sweet Potato Chili provides a great balance of nutrients. Here is a rough breakdown: - Calories: Approximately 350 - Protein: 15 grams - Carbohydrates: 60 grams - Fiber: 12 grams - Fat: 5 grams This chili is not only tasty but also offers good nutrition. It’s perfect for a healthy meal that warms you up! {{ingredient_image_2}} 1. Heat olive oil in a large pot over medium heat. 2. Add the chopped onion and bell pepper. Cook for 5-7 minutes. 3. Stir often until the onion and peppers soften. 4. Mix in minced garlic and cook for 1-2 minutes. 5. Add diced sweet potatoes to the pot. Stir to blend flavors. 6. Sprinkle in chili powder, cumin, smoked paprika, and cinnamon. 7. Add a bit of salt and pepper. Cook for 1 minute. 8. Pour in the diced tomatoes with their juices and vegetable broth. 9. Stir and bring to a gentle simmer. 10. Cover the pot and cook on low for 20 minutes. 11. Check if sweet potatoes are tender with a fork. 12. Stir in rinsed black beans and kidney beans. Heat for 5 more minutes. 13. Taste and adjust seasoning as needed. 14. Serve hot, garnished with cilantro or avocado slices. - Choose medium-sized sweet potatoes for even cooking. - Cut them into bite-sized cubes for quick cooking. - Cook until fork-tender to keep them soft but not mushy. - Stir occasionally to prevent sticking and ensure even cooking. - Large pot or Dutch oven for cooking. - Cutting board and sharp knife for chopping. - Wooden spoon for stirring. - Measuring spoons for spices. - Ladle for serving chili. This method ensures you have a tasty chili with the right texture and flavor. Enjoy the process and the delicious result! Chili can seem easy, but small errors can change the taste. Here are some mistakes to avoid: - Not cooking the onions enough: If you skip softening the onions, the chili lacks depth. - Skipping the spices: Spices like chili powder, cumin, and smoked paprika add flavor. Don’t skip them! - Overcooking the sweet potatoes: If you cook them too long, they can get mushy. Check them often. - Under-seasoning: Always taste your chili. It may need more salt or pepper for balance. You can easily make this chili suit your taste. Here’s how: - Add more chili powder: If you like heat, add extra chili powder. Start with a half teaspoon more. - Incorporate fresh peppers: For a fresh kick, add jalapeños or serrano peppers. Remove seeds for less heat. - Use smoked paprika: This adds a nice smoky flavor. A little goes a long way, so use it sparingly. - Balance with sweetness: If it’s too spicy, add a small amount of sugar or maple syrup. This can help balance the flavors. Serve your chili in fun ways. Here are some ideas: - Pair with rice or quinoa: Serve over cooked rice or quinoa for a filling meal. This adds protein and fiber. - Add toppings: Garnish with fresh cilantro or creamy avocado slices. This adds flavor and texture. - Serve with bread: Offer crusty bread or cornbread on the side. This is great for dipping! - Make a chili bar: Set up a chili bar with toppings like cheese, sour cream, or hot sauce. Let everyone customize their bowl! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and spices to enhance the flavor of your chili. Fresh produce can make a significant difference in the overall taste. Adjust Spice Levels: If you prefer a spicier chili, consider adding diced jalapeños or a pinch of cayenne pepper when cooking. This allows you to customize the heat to your liking. Let It Sit: Allowing the chili to rest for 30 minutes after cooking can help the flavors meld together more deeply. Reheat before serving for the best taste. Experiment with Toppings: Try different garnishes like lime wedges, vegan sour cream, or crushed tortilla chips. These can add exciting textures and flavors to each bowl. {{image_4}} You can easily swap ingredients in this vegan sweet potato chili. If you follow a gluten-free diet, use certified gluten-free vegetable broth. For a lower-carb option, replace sweet potatoes with zucchini or cauliflower. If you want a bit more flavor, try adding fire-roasted diced tomatoes instead of regular ones. If you need extra fiber, add lentils or chickpeas instead of black or kidney beans. Chili has many styles across different regions. For a Tex-Mex twist, add corn or jalapeños. If you want a smoky flavor, you can use chipotle peppers in adobo sauce. In some areas, chili might include beer for depth. A New Mexican style could use green chiles for a fresh kick. Feel free to explore these regional flavors and make the chili your own. Adding protein is simple. You can mix in firm tofu or tempeh for a plant-based boost. Quinoa is another great option; it cooks quickly and adds texture. If you want more veggies, toss in spinach, kale, or carrots. They will blend well with the chili's flavors. You can also add more bell peppers or even diced zucchini. The possibilities are endless! To keep your leftover chili fresh, let it cool first. Once cooled, transfer it to an airtight container. You can store it in the fridge for up to five days. Label the container with the date for easy tracking. If you want to save chili for later, freezing is a great option. Pour the cooled chili into freezer-safe bags or containers. Make sure to leave some space for expansion. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. When reheating, use a pot on the stove for best results. Heat over medium heat, stirring often. If it looks thick, add a splash of vegetable broth or water. You can also use a microwave. Just cover the bowl and heat it in short bursts. Stir well between each burst. This keeps your chili warm and flavorful. Yes, you can! For a slow cooker, add all the ingredients at once. Set it on low for 6-8 hours. If you use an Instant Pot, choose the sauté mode first to cook the onions and peppers. Then, add the other ingredients. Cook on high pressure for about 10 minutes. Let it release naturally for better flavor. This recipe is naturally gluten-free! All the ingredients, like sweet potatoes and beans, are safe. Just make sure your vegetable broth is gluten-free. Always check labels on canned goods, too, to avoid any hidden gluten. You can serve this chili with rice or quinoa for extra filling. Cornbread or tortilla chips add great crunch. A fresh salad on the side brightens the meal. Don’t forget to garnish with avocado or cilantro for added flavor! In this blog post, we explored how to make Vegan Sweet Potato Chili. We discussed the ingredients, cooking steps, and tips for perfect chili. You learned about variations to fit different diets and how to store leftovers. Remember, making chili can be fun and easy. With the right ingredients and methods, you can create a tasty dish. Enjoy experimenting with your own flavors and textures. Your kitchen is a place for creativity and delicious meals.

Vegan Sweet Potato Chili

A hearty and flavorful vegan chili made with sweet potatoes, beans, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into bite-sized cubes
  • 1 can black beans, rinsed and drained (15 ounces)
  • 1 can kidney beans, rinsed and drained (15 ounces)
  • 1 bell pepper chopped into chunks (red or yellow)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes, with juices (14.5 ounces)
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cinnamon
  • to taste sea salt and freshly cracked black pepper
  • 1 tablespoon olive oil
  • for garnish fresh cilantro leaves or ripe avocado slices

Instructions
 

  • In a large pot or Dutch oven, warm the olive oil over medium heat. Once hot, add the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they are softened and aromatic.
  • Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to avoid burning, until the garlic becomes fragrant.
  • Incorporate the diced sweet potatoes into the pot, mingling them well with the sautéed onions and peppers to blend the flavors.
  • Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, along with a sprinkle of salt and pepper. Cook for another minute, stirring constantly to toast the spices and release their aromas.
  • Pour in the diced tomatoes, including their juices, followed by the vegetable broth. Stir to combine and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
  • After the sweet potatoes are tender, add the rinsed black beans and kidney beans to the pot, stirring gently to mix everything together. Allow the chili to heat through for another 5 minutes, ensuring all ingredients are well combined.
  • Taste your chili and adjust the seasoning with additional salt or pepper as desired, then remove from heat.
  • Serve the chili hot and offer a garnish of fresh cilantro leaves or slices of creamy avocado on top for added richness and flavor.

Notes

Serve in deep bowls and drizzle with a touch of olive oil or a squeeze of lime for an extra burst of flavor. Consider adding a sprinkle of chili flakes for additional heat and texture!
Keyword chili, healthy, sweet potato, vegan