Vegan Sweet Potato & Black Bean Chili
A hearty and flavorful vegan chili featuring sweet potatoes and black beans simmered in a rich, spiced tomato sauce.
20 min
Prep
55 min
Cook
4
Serves
320
Calories
Macros · per serving
10g protein
60g carbs
6g fat
Ingredients
For 4 servings
- 2 sweet potato
- 2 cups black beans
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 bell pepper
- 2 cups canned diced tomatoes
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 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
Heat olive oil in a large pot over medium heat.
- 4
Finely chop the onion and garlic. Add them to the pot and sauté until the onion is translucent.
- 5
Chop the bell pepper and add it to the pot. Cook for another 3 minutes.
- 6
Add the sweet potatoes to the pot and stir to coat with the oil and vegetables.
- 7
Pour in the canned diced tomatoes and vegetable broth.
- 8
Stir in the chili powder, cumin, and paprika.
- 9
Add the black beans, and bring the mixture to a boil.
- 10
Once boiling, reduce the heat to low and let it simmer for 30-40 minutes until the sweet potatoes are tender.
- 11
Season the chili with salt and black pepper to taste.
- 12
Serve hot, optionally garnished with fresh cilantro or green onions.
Cook it this week.
NeatEat plans Vegan Sweet Potato & Black Bean Chili — and the rest of your week — around your budget, groceries included.