Sweet Potato Black Bean Chili (Print Version)
Sweet potatoes and black beans simmered with spices create a satisfying, comforting meal ideal for cool evenings.
# What You'll Need:
→ Produce
01 - 1 medium yellow onion, diced
02 - 3 garlic cloves, minced
03 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
→ Canned Goods
04 - 1 can (15 ounces) black beans, drained and rinsed
05 - 1 can (14.5 ounces) diced tomatoes, with juices
06 - 2 cups vegetable broth
→ Oils & Spices
07 - 2 tablespoons olive oil
08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 - In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and cook for 3-4 minutes until the onion is soft and translucent.
02 - Stir in the cubed sweet potatoes, black beans, and diced tomatoes with their juices.
03 - Pour in the vegetable broth, then season with chili powder, cumin, salt, and black pepper. Mix well to combine all ingredients.
04 - Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes, or until the sweet potatoes are fork-tender.
05 - Taste and adjust seasoning if necessary. Ladle into bowls and serve hot.
# Additional Tips::
01 -
- Easy to make with everyday ingredients
- Naturally vegan and gluten-free
- Big flavor from just one pot and a handful of spices
02 -
- A full meal in one bowl high in plant protein and fiber
- Stays delicious for up to four days in the fridge
- Makes a fabulous freezer meal for quick weeknight dinners
03 -
- For incredible depth do not rush the onion and garlic stage. When you sauté on a slow heat you build flavor for the entire dish.
- Sometimes I double the garlic for extra punch and always reserve some chili powder until the end for a quick stir-in if it needs more heat. Leftovers taste even better after a day in the fridge.