This vegan Sweet Potato Black Bean Chili is so hearty and delicious you won’t miss the meat.
If you’re feeling like you need a post-holiday detox, this incredible Sweet Potato and Black Bean Chili is just what you need. Its absolutely packed with good things– sweet potatoes, black beans and quinoa for a little extra protein — and tons of flavor for the ultimate comforting-yet-good-for you meal.
We are definitely a family of omnivores — culinary school taught me to prepare and enjoy all kinds of foods and my French chefs imparted a healthy appreciate for real butter. Even so, we tend to eat vegetarian meals at least once a week and strive for vegan at least a few times a month. We love vegetables, beans and legumes and to me its important for the kids to appreciate and enjoy meatless eating. This chili is a great place to start. Its so packed with flavor that you really won’t miss the meat at all. The sweet potatoes might seem a little odd if you’ve never tried them in chili, but they add a wonderful sweetness that works surprisingly well with the flavors of cumin and chili powder.
This is a great way to use up leftover sweet potatoes that didn’t get cooked for Thanksgiving and a yummy way to detox a bit without feeling deprived. This comes together pretty quickly on the stovetop, but you could also throw it in the slow cooker after sautéing the veggies and let it cook that way. However you cook it, be sure to top it with lots of fresh diced avocado, chopped cilantro and freshly squeezed lime juice and scoop it up with (vegan) tortilla chips. Delish!
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Vegetarian Sweet Potato and Black Bean Chili
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Vegan Main Dish
- Method: Stovetop
- Cuisine: Vegan
Description
This vegan Sweet Potato Black Bean Chili is so hearty and delicious you won’t miss the meat.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon unsweetened cocoa powder
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 (15 ounce) can diced fire-roasted tomatoes
- 2 cans (15 ounces each) black beans, rinsed and drained
- 4 cups best quality vegetable broth (such as Aneto)
- 1/4 cup quinoa, rinsed
- Salt & papper to taste
- Garnishes: Diced avocado, chopped cilantro, lime wedges, tortilla chips
Instructions
- Heat olive oil in a nonstick Dutch oven over high heat, onion until translucent, about 5 minutes. Add the garlic, chili powder, garlic, cumin, cinnamon and cocoa powder; cook 1 minute longer. Stir in the sweet potatoes, beans, tomatoes, vegetable broth and quinoa.
- Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes and quinoa are tender. Season generously with salt and pepper
- Add garnishes and serve immediately.
Keywords: Vegan, Sweet Potato Black Bean Chili
