Sweet Potato Black Bean Chili

A delightful twist on the classic chili, this Sweet Potato Black Bean Chili is perfect for vegans and those looking for a hearty, comforting meal. Packed with nutritious ingredients, this dish is a savory symphony of flavors that balances sweet, spicy, and earthy tones. Perfect for an easy weeknight dinner or meal prep for the week, this chili offers the taste of traditional chili with a unique vegan-friendly twist. This recipe is an excellent choice for those prioritizing health without sacrificing taste.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

2 medium sweet potatoes, peeled and diced

2 red bell peppers, diced

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

1 can (28 oz) diced tomatoes

2 cups vegetable broth

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

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 chopped onion and minced garlic, sauté until onion is translucent.

3. Stir in diced sweet potatoes and red bell peppers, cook for about 5 minutes.

4. Add black beans, diced tomatoes, and vegetable broth.

5. Stir in chili powder, cumin, smoked paprika, salt, and pepper.

6. Bring to a boil, then reduce heat and simmer for 30 minutes, or until sweet potatoes are tender.

7. Stir in lime juice and chopped cilantro before serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a pot over medium heat, stirring occasionally, until heated through.

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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.