Description
This Sweet Potato Black Bean Chili is a hearty, nutritious, and flavorful dish perfect for a cozy meal. Packed with wholesome ingredients and a blend of warming spices, this vegan chili is both satisfying and easy to prepare.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup corn (fresh or frozen)
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic and red bell pepper, cooking for another 2 minutes.
- Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth.
- Stir in the cumin, smoked paprika, chili powder, salt, black pepper, and cayenne (if using).
- Bring the mixture to a boil, then reduce heat and let it simmer for about 25–30 minutes, or until the sweet potatoes are tender.
- Stir in the corn and lime juice, allowing to cook for another 5 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.