![- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes, with their juices - 1 large onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado, sliced (optional, for topping) This chili is all about the balance of flavors. Sweet potatoes bring natural sweetness. Black beans add creaminess and protein. Diced tomatoes give a nice acidity. These three main components create a rich base. Next, we have the vegetables. Chopped onion, minced garlic, and bell pepper make the chili aromatic and flavorful. The onion and garlic mix well with the spices. They build a strong flavor that enhances the dish. Now, let’s talk spices. Cumin, smoked paprika, and chili powder are key. They add depth and warmth. Cayenne pepper can kick it up a notch, so adjust it to your heat preference. Salt and pepper tie everything together. Fresh cilantro and avocado bring brightness and richness when serving. For the full recipe, you can check the [Full Recipe]. Each ingredient plays a role in making this vegan chili a comforting delight. Start by heating a large pot over medium heat. Add one tablespoon of olive oil. Once the oil is hot, toss in one chopped onion and one chopped bell pepper. Sauté them for about five minutes. You want them to get soft but not brown. Next, add three minced garlic cloves. Stir them in until they smell great. This will make your kitchen smell amazing! Now, it’s time to add the star of the dish. Add the two medium sweet potatoes, peeled and diced, to the pot. Stir well to mix them with the onions and bell pepper. Sprinkle in one teaspoon of cumin, one teaspoon of smoked paprika, one teaspoon of chili powder, and half a teaspoon of cayenne pepper. Adjust the cayenne to suit your heat preference. Stir everything well to coat the sweet potatoes evenly with the spices. Next, pour in one can of diced tomatoes, including their juices, and two cups of vegetable broth. Bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low. Cover the pot and let it simmer for about 20 to 25 minutes. This allows the sweet potatoes to become tender. After that, stir in one can of black beans, drained and rinsed. Cook uncovered for an additional five to ten minutes. This step helps all the flavors blend together. Season with salt and pepper to taste. For more details, check the [Full Recipe]. To enhance your chili, adjust the spices to match your heat level. If you love a kick, add more cayenne pepper. If you prefer it milder, cut back on the cayenne. Another great tip is to let the chili simmer longer. This deepens the flavors and makes the dish richer. I often simmer mine for at least 30 minutes to bring out every taste. How you serve your chili can add to the experience! Use deep bowls to hold the chili well. Top each bowl with fresh avocado slices and chopped cilantro. This not only looks appealing but also adds a nice creamy texture. A squeeze of lime on top gives a bright, zesty finish. The contrast of flavors makes the dish even better. For this recipe, use a few key kitchen tools. A large pot is essential for cooking everything together. A spatula helps to mix the ingredients well and scrape the bottom of the pot. A sharp knife is great for chopping vegetables quickly and safely. With these tools, you’ll find cooking your chili a breeze. For the full recipe, check back to the main section! {{image_2}} You can change the beans in this recipe. Kidney or pinto beans work well too. They add a nice texture and flavor. Feel free to swap out sweet potatoes for other veggies. Zucchini, corn, or carrots can add fun twists. Each option brings its own taste and charm. To make this chili gluten-free, check that your vegetable broth is certified gluten-free. This small step helps ensure everyone can enjoy it. If you need lower sodium, look for low-sodium broth. You can also reduce added salt to fit your diet. This chili pairs great with crusty bread or rice. You can also serve it with nachos for a crunchy side. It's perfect for meal prep, as you can easily make a big batch. Freeze leftovers for later, and enjoy a warming bowl anytime! After enjoying your Vegan Sweet Potato Black Bean Chili, you will want to store any leftovers properly. To keep it fresh, refrigerate in sealed containers for up to 5 days. This way, you can savor the flavors again soon. If you want to save it for longer, freeze the chili for up to 3 months. Just make sure to use freezer-safe containers. When you're ready to enjoy your chili again, reheating is simple. You can warm it up on the stove or in the microwave until heated through. If the chili looks a bit thick, add a splash of vegetable broth. This will help restore its creamy texture and make it even tastier. Enjoy each bite just like the first time! It takes about 15 minutes to prep. The total time is 50 minutes. Yes, you can! Zucchini, corn, and carrots make great additions. They add great texture and flavor. Absolutely! This chili freezes well and is great for meal prep. You can make a big batch and enjoy it later. For the full recipe, check out the detailed steps I shared earlier. This vegan sweet potato black bean chili is packed with flavor and nutrition. We started with sweet potatoes, black beans, and tomatoes, then added fresh veggies and spices. Each step built layers of taste, perfect for meal prep. You now have tips to customize the flavors and suggestions for serving. Enjoy this easy dish this week or freeze it for later. Cooking should be fun and rewarding. Embrace these ideas and make this chili your own!](https://momdishmagic.com/wp-content/uploads/2025/07/1c3cb483-dcd9-4236-af89-92551d829f35-768x768.webp)
Are you ready to warm up with something delicious and hearty? This Vegan Sweet Potato Black Bean Chili is a flavorful comfort that will fill your belly and lift your spirits. Packed with nutritious ingredients and spices, it’s easy to make and perfect for any occasion. Whether you’re a seasoned chef or a kitchen newbie, this recipe will guide you step-by-step to create a dish everyone will love. Let’s dive in!
Ingredients
Main Components
– 2 medium sweet potatoes, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) diced tomatoes, with their juices
Vegetables and Aromatics
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 bell pepper (any color), chopped
Spices and Seasonings
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1 teaspoon chili powder
– 1/2 teaspoon cayenne pepper (adjust for heat preference)
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Avocado, sliced (optional, for topping)
This chili is all about the balance of flavors. Sweet potatoes bring natural sweetness. Black beans add creaminess and protein. Diced tomatoes give a nice acidity. These three main components create a rich base.
Next, we have the vegetables. Chopped onion, minced garlic, and bell pepper make the chili aromatic and flavorful. The onion and garlic mix well with the spices. They build a strong flavor that enhances the dish.
Now, let’s talk spices. Cumin, smoked paprika, and chili powder are key. They add depth and warmth. Cayenne pepper can kick it up a notch, so adjust it to your heat preference. Salt and pepper tie everything together. Fresh cilantro and avocado bring brightness and richness when serving.
For the full recipe, you can check the [Full Recipe]. Each ingredient plays a role in making this vegan chili a comforting delight.
Step-by-Step Instructions
Preparing the Base
Start by heating a large pot over medium heat. Add one tablespoon of olive oil. Once the oil is hot, toss in one chopped onion and one chopped bell pepper. Sauté them for about five minutes. You want them to get soft but not brown. Next, add three minced garlic cloves. Stir them in until they smell great. This will make your kitchen smell amazing!
Cook the Sweet Potatoes
Now, it’s time to add the star of the dish. Add the two medium sweet potatoes, peeled and diced, to the pot. Stir well to mix them with the onions and bell pepper. Sprinkle in one teaspoon of cumin, one teaspoon of smoked paprika, one teaspoon of chili powder, and half a teaspoon of cayenne pepper. Adjust the cayenne to suit your heat preference. Stir everything well to coat the sweet potatoes evenly with the spices.
Combine Ingredients and Simmer
Next, pour in one can of diced tomatoes, including their juices, and two cups of vegetable broth. Bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low. Cover the pot and let it simmer for about 20 to 25 minutes. This allows the sweet potatoes to become tender. After that, stir in one can of black beans, drained and rinsed. Cook uncovered for an additional five to ten minutes. This step helps all the flavors blend together. Season with salt and pepper to taste. For more details, check the [Full Recipe].
Tips & Tricks
Perfecting the Flavor
To enhance your chili, adjust the spices to match your heat level. If you love a kick, add more cayenne pepper. If you prefer it milder, cut back on the cayenne. Another great tip is to let the chili simmer longer. This deepens the flavors and makes the dish richer. I often simmer mine for at least 30 minutes to bring out every taste.
Presentation Ideas
How you serve your chili can add to the experience! Use deep bowls to hold the chili well. Top each bowl with fresh avocado slices and chopped cilantro. This not only looks appealing but also adds a nice creamy texture. A squeeze of lime on top gives a bright, zesty finish. The contrast of flavors makes the dish even better.
Cooking Aids
For this recipe, use a few key kitchen tools. A large pot is essential for cooking everything together. A spatula helps to mix the ingredients well and scrape the bottom of the pot. A sharp knife is great for chopping vegetables quickly and safely. With these tools, you’ll find cooking your chili a breeze. For the full recipe, check back to the main section!
Variations
Ingredient Substitutions
You can change the beans in this recipe. Kidney or pinto beans work well too. They add a nice texture and flavor. Feel free to swap out sweet potatoes for other veggies. Zucchini, corn, or carrots can add fun twists. Each option brings its own taste and charm.
Dietary Modifications
To make this chili gluten-free, check that your vegetable broth is certified gluten-free. This small step helps ensure everyone can enjoy it. If you need lower sodium, look for low-sodium broth. You can also reduce added salt to fit your diet.
Serving Suggestions
This chili pairs great with crusty bread or rice. You can also serve it with nachos for a crunchy side. It’s perfect for meal prep, as you can easily make a big batch. Freeze leftovers for later, and enjoy a warming bowl anytime!
Storage Info
Storing Leftovers
After enjoying your Vegan Sweet Potato Black Bean Chili, you will want to store any leftovers properly. To keep it fresh, refrigerate in sealed containers for up to 5 days. This way, you can savor the flavors again soon. If you want to save it for longer, freeze the chili for up to 3 months. Just make sure to use freezer-safe containers.
Reheating Tips
When you’re ready to enjoy your chili again, reheating is simple. You can warm it up on the stove or in the microwave until heated through. If the chili looks a bit thick, add a splash of vegetable broth. This will help restore its creamy texture and make it even tastier. Enjoy each bite just like the first time!
FAQs
How long does it take to make Vegan Sweet Potato Black Bean Chili?
It takes about 15 minutes to prep. The total time is 50 minutes.
Can I add more vegetables to the chili?
Yes, you can! Zucchini, corn, and carrots make great additions. They add great texture and flavor.
Is this recipe suitable for meal prepping?
Absolutely! This chili freezes well and is great for meal prep. You can make a big batch and enjoy it later.
For the full recipe, check out the detailed steps I shared earlier.
This vegan sweet potato black bean chili is packed with flavor and nutrition. We started with sweet potatoes, black beans, and tomatoes, then added fresh veggies and spices. Each step built layers of taste, perfect for meal prep. You now have tips to customize the flavors and suggestions for serving. Enjoy this easy dish this week or freeze it for later. Cooking should be fun and rewarding. Embrace these ideas and make this chili your own!
![- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes, with their juices - 1 large onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado, sliced (optional, for topping) This chili is all about the balance of flavors. Sweet potatoes bring natural sweetness. Black beans add creaminess and protein. Diced tomatoes give a nice acidity. These three main components create a rich base. Next, we have the vegetables. Chopped onion, minced garlic, and bell pepper make the chili aromatic and flavorful. The onion and garlic mix well with the spices. They build a strong flavor that enhances the dish. Now, let’s talk spices. Cumin, smoked paprika, and chili powder are key. They add depth and warmth. Cayenne pepper can kick it up a notch, so adjust it to your heat preference. Salt and pepper tie everything together. Fresh cilantro and avocado bring brightness and richness when serving. For the full recipe, you can check the [Full Recipe]. Each ingredient plays a role in making this vegan chili a comforting delight. Start by heating a large pot over medium heat. Add one tablespoon of olive oil. Once the oil is hot, toss in one chopped onion and one chopped bell pepper. Sauté them for about five minutes. You want them to get soft but not brown. Next, add three minced garlic cloves. Stir them in until they smell great. This will make your kitchen smell amazing! Now, it’s time to add the star of the dish. Add the two medium sweet potatoes, peeled and diced, to the pot. Stir well to mix them with the onions and bell pepper. Sprinkle in one teaspoon of cumin, one teaspoon of smoked paprika, one teaspoon of chili powder, and half a teaspoon of cayenne pepper. Adjust the cayenne to suit your heat preference. Stir everything well to coat the sweet potatoes evenly with the spices. Next, pour in one can of diced tomatoes, including their juices, and two cups of vegetable broth. Bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low. Cover the pot and let it simmer for about 20 to 25 minutes. This allows the sweet potatoes to become tender. After that, stir in one can of black beans, drained and rinsed. Cook uncovered for an additional five to ten minutes. This step helps all the flavors blend together. Season with salt and pepper to taste. For more details, check the [Full Recipe]. To enhance your chili, adjust the spices to match your heat level. If you love a kick, add more cayenne pepper. If you prefer it milder, cut back on the cayenne. Another great tip is to let the chili simmer longer. This deepens the flavors and makes the dish richer. I often simmer mine for at least 30 minutes to bring out every taste. How you serve your chili can add to the experience! Use deep bowls to hold the chili well. Top each bowl with fresh avocado slices and chopped cilantro. This not only looks appealing but also adds a nice creamy texture. A squeeze of lime on top gives a bright, zesty finish. The contrast of flavors makes the dish even better. For this recipe, use a few key kitchen tools. A large pot is essential for cooking everything together. A spatula helps to mix the ingredients well and scrape the bottom of the pot. A sharp knife is great for chopping vegetables quickly and safely. With these tools, you’ll find cooking your chili a breeze. For the full recipe, check back to the main section! {{image_2}} You can change the beans in this recipe. Kidney or pinto beans work well too. They add a nice texture and flavor. Feel free to swap out sweet potatoes for other veggies. Zucchini, corn, or carrots can add fun twists. Each option brings its own taste and charm. To make this chili gluten-free, check that your vegetable broth is certified gluten-free. This small step helps ensure everyone can enjoy it. If you need lower sodium, look for low-sodium broth. You can also reduce added salt to fit your diet. This chili pairs great with crusty bread or rice. You can also serve it with nachos for a crunchy side. It's perfect for meal prep, as you can easily make a big batch. Freeze leftovers for later, and enjoy a warming bowl anytime! After enjoying your Vegan Sweet Potato Black Bean Chili, you will want to store any leftovers properly. To keep it fresh, refrigerate in sealed containers for up to 5 days. This way, you can savor the flavors again soon. If you want to save it for longer, freeze the chili for up to 3 months. Just make sure to use freezer-safe containers. When you're ready to enjoy your chili again, reheating is simple. You can warm it up on the stove or in the microwave until heated through. If the chili looks a bit thick, add a splash of vegetable broth. This will help restore its creamy texture and make it even tastier. Enjoy each bite just like the first time! It takes about 15 minutes to prep. The total time is 50 minutes. Yes, you can! Zucchini, corn, and carrots make great additions. They add great texture and flavor. Absolutely! This chili freezes well and is great for meal prep. You can make a big batch and enjoy it later. For the full recipe, check out the detailed steps I shared earlier. This vegan sweet potato black bean chili is packed with flavor and nutrition. We started with sweet potatoes, black beans, and tomatoes, then added fresh veggies and spices. Each step built layers of taste, perfect for meal prep. You now have tips to customize the flavors and suggestions for serving. Enjoy this easy dish this week or freeze it for later. Cooking should be fun and rewarding. Embrace these ideas and make this chili your own!](https://momdishmagic.com/wp-content/uploads/2025/07/1c3cb483-dcd9-4236-af89-92551d829f35-250x250.webp)
