Vegan Sweet Potato Chili

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 1 cup corn kernels (fresh, frozen, or canned) - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional) - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and black pepper to taste - Fresh cilantro and avocado for garnish You need these ingredients for a tasty vegan sweet potato chili. Sweet potatoes are the star here. They add a sweet flavor and creamy texture. Black and kidney beans pack in protein and fiber. The crushed tomatoes provide a rich base for the chili. Use fresh or frozen corn for added sweetness and crunch. The onion, garlic, and red bell pepper will create a nice aroma as they cook. Chili powder, cumin, and smoked paprika give the dish depth. Cayenne pepper adds optional heat, so adjust to your taste. You can also pick vegetable broth that suits your preference. Olive oil helps sauté the veggies. Don't forget salt and black pepper to enhance all the flavors. Top it off with fresh cilantro and avocado for a delicious finish. For the full recipe, check the section above. This chili is not just tasty; it’s healthy too. Each serving has about 250 calories. You get around 45 grams of carbs, 12 grams of protein, and 6 grams of fat. It’s a filling dish that supports a balanced diet. Sweet potatoes are full of vitamins and minerals. They are great for your eyes and skin. Beans provide plant-based protein and fiber, which help with digestion. This chili is a comforting meal that keeps you full. Enjoying it regularly can support your health goals. 1. Heating the oil in a pot: Begin by heating the olive oil in a large pot over medium heat. This step is crucial because it adds flavor to the base of your chili. 2. Sautéing aromatics: Next, add the diced onion and red bell pepper. Sauté them for about 5 minutes until they soften. Add minced garlic in the last minute to avoid burning. 3. Adding sweet potatoes and spices: Stir in the diced sweet potatoes. Cook for an additional 5 minutes. This gives them a head start before you add spices. Now, sprinkle the chili powder, cumin, smoked paprika, and optional cayenne pepper. Mix well to coat the sweet potatoes and veggies with the spices. 1. Combining tomatoes and broth: Pour in the crushed tomatoes and vegetable broth. Stir everything together to mix all the ingredients. 2. Folding in beans and corn: Gently fold in the black beans, kidney beans, and corn kernels. This adds protein and texture to your chili. 3. Simmering the chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. Stir occasionally until the sweet potatoes are soft and the chili thickens. 1. Adjusting seasoning: Taste your chili and adjust the seasoning with salt and black pepper as needed. This step enhances all the flavors. 2. Presentation tips: Ladle the chili into bowls. Garnish with fresh cilantro and diced avocado for a vibrant touch. Serve with a lime wedge and some crunchy bread or tortilla chips for a complete meal. Enjoy every flavorful bite! For the complete recipe, check out the full recipe section. To avoid mushy sweet potatoes, cut them into even pieces. This helps them cook evenly. You can also pre-cook them lightly before adding to the chili. For enhancing chili flavors, try toasting the spices first in olive oil. This brings out their natural oils and boosts taste. Adding fresh herbs like cilantro at the end brightens the dish. A squeeze of lime juice also adds a zesty kick. You can swap out beans for chickpeas or lentils if desired. If you prefer other vegetables, add bell peppers, zucchini, or spinach. For spices, try adding oregano or thyme for a new twist. If you need gluten-free options, all beans and vegetables used here are naturally gluten-free. Just ensure your broth is also gluten-free. Using canned ingredients can save you lots of time. Canned beans and tomatoes are quick and easy. If you have fresh produce, prep it ahead of time. Chop sweet potatoes and veggies the night before. Store them in the fridge to make cooking faster. This way, you can enjoy your chili in no time! For the full recipe, check back for details on cooking times and prep steps. {{image_2}} You can change the heat of your vegan sweet potato chili. To make it spicier, add cayenne pepper or chopped jalapeños. Start with a little and taste as you go. If you want more flavor, try adding more spices like paprika or cumin. Fresh herbs like cilantro can also add a nice kick. Feel free to swap out the beans or lentils. You can use chickpeas or black-eyed peas instead. For veggies, add zucchini, carrots, or bell peppers. These swaps make the chili fun and unique. You can also mix and match your favorites to create a personal touch. Serve your chili in a bowl with rice for a hearty meal. You can also enjoy it cold as a salad. Top it with avocado or fresh herbs for extra flavor. If you want a twist, use it as a topping for baked potatoes or nachos. This recipe adapts well to any meal style. For the full recipe, check out the details above. To keep leftover vegan sweet potato chili fresh, store it in an airtight container. This helps prevent spoilage and keeps it tasty. You can safely eat the chili for up to 5 days in the fridge. Make sure to let it cool before sealing the container. This way, it won’t trap heat, which can cause bacteria to grow. You can freeze vegan sweet potato chili for longer storage. Pour the cooled chili into freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. It can last up to 3 months in the freezer. To reheat, thaw it overnight in the fridge. Heat it on the stove or in the microwave until hot. Stir occasionally to ensure even heating. Meal prep makes life easier. You can divide the chili into single servings for quick meals. Just scoop the desired amount into containers. This is great for lunch or a light dinner. You can also use the chili as a topping for baked potatoes or tacos. It’s versatile and saves time in the kitchen. Can I make this chili in a slow cooker? Yes, you can! Just add all the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This makes it easy to enjoy a warm meal after a long day. Is this chili suitable for meal prep? Definitely! This chili stores well in the fridge. You can make a big batch and divide it into containers. It’s perfect for quick lunches or dinners throughout the week. How can I thicken the chili if it's too watery? If your chili is too thin, you can add a few tablespoons of cornmeal or mashed beans. Stir well and let it cook a bit longer. This will help give it a nice, thick texture. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients, like beans and sweet potatoes, are safe for a gluten-free diet. Just make sure to check any canned goods for gluten-free labels. Can I make it oil-free? Absolutely! You can skip the olive oil. Just sauté the veggies in a little vegetable broth or water instead. It will still taste great without the oil. Recommended pots and pans for the recipe I suggest using a large pot for this chili. A heavy-bottomed pot works best. It helps the chili cook evenly and prevents burning. Tools for chopping and preparation A sharp knife and a cutting board are must-haves. You’ll also need measuring cups and spoons. A can opener is helpful too for the beans and tomatoes. This chili recipe combines diverse ingredients, flavors, and healthy benefits. Sweet potatoes, beans, and spices create a satisfying meal. You can enjoy it with rice or as a chilled salad. Remember to adjust the spice level and try different ingredients for variety. It’s easy to store, freeze, and prepare ahead for quick meals. With these steps and tips, you can make a tasty, versatile dish everyone will love. Keep exploring, and let your creativity shine in your cooking!$

Warm up your mealtime with this Vegan Sweet Potato Chili that’s both easy to make and bursting with flavor! Packed with nutritious ingredients like sweet potatoes, black beans, and vibrant spices, this comforting dish is perfect for any occasion. Whether you're a cooking pro or just starting out, you'll love how simple and satisfying this recipe is.

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Ingredients

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) crushed tomatoes

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for extra heat)

4 cups vegetable broth

2 tablespoons olive oil

Salt and black pepper to taste

Fresh cilantro and avocado for garnish

Instructions

Heat the Oil: In a large pot, heat the olive oil over medium heat.

Sauté Aromatics: Add the diced onion and bell pepper. Cook for about 5 minutes until they are softened, adding the minced garlic in the last minute of cooking to avoid burning.

Add Sweet Potatoes: Stir in the diced sweet potatoes and cook for an additional 5 minutes, allowing them to slightly soften.

Add Spices: Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using), stirring well to coat the sweet potatoes and veggies with the spices.

Pour in the Tomatoes & Broth: Add the crushed tomatoes and vegetable broth. Stir well to combine all ingredients.

Include Beans and Corn: Gently fold in the black beans, kidney beans, and corn kernels.

Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let the chili simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili is thickened.

Season: Taste the chili and adjust seasoning with salt and black pepper as necessary.

Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro and diced avocado.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 6

- Presentation Tips: Serve with a lime wedge on the side and a sprinkle of additional cilantro for a pop of color! Pair it with crusty bread or tortilla chips for a complete meal.