This hearty and flavorful vegan chili is loaded with protein and fiber-rich black beans and sweet potatoes. It's a warming dinner perfect for cold, winter nights and is ideal for those looking for a healthy and satisfying vegan meal.
Ingredients
- sweet potatoes: 2 piece (chopped)
- black beans: 2 cans (drained and rinsed)
- tomatoes: 1 can (diced)
- onion: 1 piece (diced)
- garlic: 4 clove (minced)
- jalapeno, deseeded and: 1 piece (chopped)
- vegetable broth: 2 cups
- olive oil: 2 Tbsp
- chili powder: 1 Tbsp
- cumin: 1 tsp
- smoked paprika: 0.5 tsp
- salt and pepper: (to taste)
- parsley for garnishing: (fresh)
Metric Conversion
Stages of cooking
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In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeno. Cook until onion is soft and transparent.
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Add sweet potatoes, beans, tomatoes, and spices. Stir well to combine.
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Pour in vegetable broth, bring to a boil, then reduce heat and let simmer for about 30 minutes, or until sweet potatoes are soft.
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Using a potato masher or immersion blender, roughly mash some of the chili to help thicken it, leaving it chunky.
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Season with salt and pepper. Serve warm garnished with fresh parsley.
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You can pair this delicious meal with a slice of whole grain bread for a complete dinner experience.
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Enjoy the goodness of this healthy and comforting Vegan Black Bean and Sweet Potato Chili!
