Vegan Sweet Potato and Black Bean Chili
A hearty and flavorful vegan chili featuring sweet potatoes and black beans, perfectly spiced for a comforting meal.
15 min
Prep
50 min
Cook
4
Serves
380
Calories
Macros · per serving
12g protein
70g carbs
7g fat
Ingredients
For 4 servings
- 3 sweet potato
- 2 15 oz can black beans
- 2 tablespoon olive oil
- 1 onion
- 3 clove garlic
- 1 red bell pepper
- 1 28 oz can crushed tomatoes
- 2 cup vegetable broth
- 2 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 bay leaf
- salt — to taste
- black pepper — to taste
Instructions
- 1
Peel and dice the sweet potatoes into 1-inch cubes.
- 2
Drain and rinse the black beans.
- 3
Chop the onion and red bell pepper into small pieces.
- 4
Mince the garlic cloves.
- 5
In a large pot, heat the olive oil over medium heat.
- 6
Add the chopped onion, garlic, and red bell pepper. Sauté until the onion is translucent, about 5 minutes.
- 7
Add the sweet potatoes, black beans, crushed tomatoes, and vegetable broth to the pot.
- 8
Stir in the ground cumin, chili powder, smoked paprika, coriander, bay leaf, salt, and black pepper.
- 9
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 45-50 minutes, stirring occasionally, until the sweet potatoes are tender.
- 10
Remove the bay leaf before serving.
Cook it this week.
NeatEat plans Vegan Sweet Potato and Black Bean Chili — and the rest of your week — around your budget, groceries included.