Smoky Black Bean & Sweet Potato Chili

A unique twist on traditional chili, this vegan recipe combines the sweetness of roasted sweet potatoes with smoky black beans, perfect for a hearty weeknight dinner. With its rich flavors and wholesome ingredients, this chili is both delicious and nutritious, appealing to vegans, vegetarians, and anyone seeking a healthy meal option.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium sweet potatoes, peeled and cubed

2 cans (15 oz each) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

2 cups vegetable broth

1 tbsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper to taste

1 lime, juiced

1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, cooking until softened, about 5 minutes.

3. Stir in sweet potatoes and cook for another 5 minutes.

4. Add black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, and cumin.

5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until sweet potatoes are tender.

6. Season with salt, pepper, and lime juice.

7. Stir in fresh cilantro before serving.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

Reheat on the stove over medium heat until warmed through, or microwave on high for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.