Description
A hearty, budget-friendly, and easy-to-make vegan chili that comes together in 30 minutes. Perfect for weeknight dinners, this dish combines sweet potatoes and black beans with warming spices for a comforting meal the whole family will love.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 can (15 oz) tomato sauce
- 1 cup low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional: 1 square dark chocolate, chopped
- Optional: 1 tablespoon lime juice
- Optional toppings: avocado, cilantro, vegan sour cream, cornbread
Instructions
- Prep ingredients: Dice the onion, peel and dice the sweet potatoes, and mince the garlic. Measure out spices and drain/rinse canned goods.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened and sweet.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Add chili powder, cumin, and smoked paprika. Stir constantly for 30-60 seconds to bloom the spices.
- Pour in the tomato sauce and vegetable broth, stirring to scrape up any browned bits from the bottom of the pot.
- Add the diced sweet potatoes, black beans, and corn. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Partially cover the pot and simmer for 15-20 minutes, stirring halfway through, until sweet potatoes are tender.
- Taste and adjust seasoning with salt, pepper, or lime juice. If too thick, add a splash of water or broth. If too thin, simmer uncovered for a few more minutes.
- Serve immediately topped with avocado, cilantro, or vegan sour cream. Pair with cornbread or rice.
Notes
[‘Dice sweet potatoes uniformly (about ½ inch) to ensure even cooking.’, ‘Blooming the spices in oil enhances flavor significantly.’, ‘Use low-sodium broth to control salt levels, as canned beans and tomato sauce can be salty.’, ‘The chili thickens naturally as sweet potatoes break down; mash a few beans against the pot side if needed.’, ‘Tastes even better the next day as flavors meld.’, ‘Can be frozen for up to 3 months.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/6
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 52
- Fiber: 11
- Protein: 12
Keywords: vegan chili, sweet potato chili, black bean chili, easy dinner, 30 minute meal, budget friendly, gluten free, dairy free, family meal, comfort food