Sweet Potato Black Bean Chili

This Sweet Potato Black Bean Chili is an easy, satisfying meal that your family will love! It's smoky, robust and subtly sweet. It'll be a winner in your home!

Course Main Course

Cuisine Gluten-Free, Vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 381kcal

Author Melissa Huggins

Ingredients

1 ½ tablespoons grapeseed oil (or preferred oil)
1 large red onion , diced
3-4 cloves garlic , minced
1 large sweet potato , peeled & cut into ½" pieces
1 ½ tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
½ teaspoon cayenne pepper (more to taste)
2 ½ teaspoons cocoa powder , unsweetened
14 ounces fire roasted tomatoes , canned
2 cups vegetable broth , low sodium
2 14-ounce cans black beans , drained and rinsed
1 ½ teaspoons Himalayan salt , more to taste (or preferred salt)
2 tablespoons lime juice , fresh squeezed (more to taste)
Fresh cracked pepper , to taste

US Customary - Metric

Instructions

In a large pot, heat oil over medium heat. When hot, add onion and a pinch of salt. Sauté until onion is translucent, about 5-6 minutes.
Add garlic and sauté for 1 minute or until garlic is lightly golden brown.
Add potatoes, chili powder, cumin, oregano, and cayenne. Sauté for 30-60 seconds until fragrant. Now add tomatoes and cocoa powder. Stir to combine well.
Add broth, salt, and pepper. Loosely cover the pot. Turn heat up to get a simmer going. Once simmering, reduce heat between medium & medium-low to keep a light simmer. Cook for 15 minutes. Keep an eye on everything and stir occasionally.
Now add the beans. Uncover the pot and lightly simmer for another 10 minutes or until liquid cooks down a bit and potatoes reach desired consistency.
Remove from heat and stir in lime juice. Taste for seasoning and add as needed. Let the chili rest a minute before serving. See notes for topping ideas.

Notes

* Topping ideas: fresh-cut cilantro, vegan sour cream, diced red onion, fresh-cut green onion, and vegan cheese shreds.

Nutrition