This Vegan Sweet Potato and Black Bean Chili makes a great vegetarian dinner and is perfect for meal prep! Even the meat eaters in your house will be happy to trade in their chili con carne for this, easy, healthy, veggie-packed option.
I like using this chili stuffed inside of tacos, spooned over a simple taco salad and packed in a thermos for a healthy and hot, grab-and-go lunch.
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Recipe adapted from Cookie + Kate:
5-Ingredient Black Bean Chili:
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MORE C&D CHILI RECIPES:
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VEGAN SWEET POTATO + BLACK BEAN CHILI RECIPE
1 tablespoon olive oil
1 onion, chopped
2 bell pepper (any color), chopped
4 cups chopped sweet potatoes (about 2 medium sweet potatoes)
4 garlic cloves, chopped
1 tablespoon Chili Powder
2 teaspoons ground cumin
2 teaspoons curry powder
Salt and pepper to taste
2 cans (15 ounces ) fire roasted tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
4 cups low sodium veggie broth
Optional toppings: radish, avocado, onion, cilantro, grated cheese, and/or crumbled tortilla chips
Heat the olive oil in a large a medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper. Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!!
Nutrients per 1/6th of the recipe: Calories: 229; Total Fat: 3.1g; Saturated Fat: 0.4g; Cholesterol: 0mg; Sodium: 336mg Carbohydrate: 41.5g; Dietary Fiber: 10g; Sugars: 6.4g; Protein: 9.4g
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