About this recipe
This recipe for chili is the perfect meal to prepare with pantry staple ingredients. It is delicious, spicy, and very easy to prepare.
Don’t you love a big pot of soup? I love soups—any kind. I love getting back home from a cold or rainy day, and knowing that a huge bowl of soup will be waiting for me always makes me smile. This chili is an easy and satisfying vegan option with a smoky, hearty flavor.
Step-by-Step Guide
- Rinse and soak the black beans: Start by rinsing the beans under cold water to remove any debris. Then, place the beans in a large bowl and cover them with water. Allow the beans to soak for at least 4 hours or overnight, and then cook in fresh water. Soaking the beans will help them cook faster and become tender. In a pinch, you could also use canned beans.
- Sweet potatoes: Peel the sweet potatoes and cut them into small cubes.
- Chop the onions and garlic: Finely chop the onions and mince the garlic cloves. Sauté them with olive oil over medium heat in a large pot or Dutch oven.
- Add the sweet potatoes and spices: Once the onions and garlic are cooked, add the cubed sweet potatoes to the pot. Sprinkle in the chili powder, ground cumin, oregano, salt, and pepper. Pour in the diced tomatoes, beans, and vegetable broth. Stir everything together to combine all the flavors.
- Simmer and cook: Bring the chili to a boil, then reduce the heat to medium—high. Cover the pot and let it simmer for 30-40 minutes, or until the vegetables are tender and the flavors melded together.
- Adjust the seasoning: Taste the chili and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
tips and tricks
- Use homecooked beans or canned beans; they will turn out delicious with any.
- Substitute with butternut squash if you are not a fan of sweet potatoes.
- You can use fresh or canned tomatoes, fire-roasted tomatoes, or another type of canned tomato that you have on hand.
- The recipe calls for black beans, but it will also be fantastic with garbanzo beans, navy beans, lentils, or a combination of all three.
- Make this chili recipe in your slow cooker if you wish.
- If you use canned beans, rinse them before adding them to the pot.
- Serve with tortilla chips, homemade vegan crema, and avocado. You can also add chopped cilantro, a squeeze of lime juice, diced avocado, or a dollop of sour cream.
Chili always tastes better the next day, so consider making a double batch and saving some for leftovers. The flavors will have a chance to meld together overnight, resulting in an even more flavorful and delicious meal.
Variations
Spice it up: Experiment with different spices and seasonings to add depth and flavor to your chili. For a unique twist, consider using cumin, chili powder, paprika, or even a hint of cinnamon or chocolate.
Add some heat: If you prefer your chili on the spicier side, don’t be afraid to add some heat. You can use a few dashes of hot sauce, a sprinkle of cayenne pepper, or diced jalapenos.
Play with textures: While black beans and sweet potatoes are the stars of the show, feel free to add additional ingredients to give your chili some texture. Consider adding corn kernels, diced bell peppers, or even vegan shredded chicken for a protein boost.
Make it vegan-high protein: If you’d like to make your chili vegan-high protein, simply add some plant-based protein like tofu or tempeh for added substance.
Serving Suggestions
Cornbread: Serve a slice of warm cornbread alongside a bowl of hot steaming vegan soup. The slightly sweet and crumbly texture of cornbread pairs perfectly with the savory and spicy flavors of the chili. You can also experiment with different variations of cornbread, like adding jalapenos or cheese for an extra kick.
Rice: Another great option to serve with the chili is rice. For a healthier alternative, opt for fluffy white rice, brown rice, or even quinoa. The lightness of the rice balances the rich and robust flavors of the chili. You can also mix the rice directly into the chili to create a heartier meal.
Salad: A refreshing salad can be a great accompaniment to balance out the richness of the chili. Consider a simple lettuce-based salad with fresh vegetables like tomatoes, cucumbers, and bell peppers. You can also add a tangy dressing or a sprinkle of lime juice to enhance the flavors and provide a contrast to the chili’s spiciness.
Healthy Black Bean Sweet Potato Chili
Equipment
- 1 5-qt soup pot
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 teaspoon salt, Kosher
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 ½ cups sweet potatoes cut into medium sized pieces
- 2 cups canned tomatoes, whole or chopped
- 2 cups water
Instructions
- Heat the oil in a large pot.
- Add onion and garlic, constantly stirring to prevent sticking. Add salt, cumin, chili powder, and oregano. Leave for 30 seconds or until fragrant.
- Add the sweet potatoes, leave for about three minutes. Add the tomatoes, water, and beans.
- Cover and simmer for 15-20 minutes.
- Check for seasoning, adjust if necessary.
- Serve with avocado pieces, chopped cilantro and tortilla chips, rice or quinoa.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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