• 15
    min
    Prep Time
  • 40
    min
    Cook Time
  • 55
    min
    Ready in

  • per
    Yield
  • 320
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Dinner
  • Allergens:
  • Seasons:
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Recipe Description

This sweet potato and black bean chili is a delightful harmony of flavors and textures, perfect for cozying up on a chilly day. The sweetness of the potatoes blends beautifully with the earthy richness of black beans, while an array of spices imparts warmth and depth to the dish. This recipe not only promises satisfaction for your taste buds but also provides a nutrient-dense meal that’s high in fiber and protein, making it a wholesome choice for those following a vegan lifestyle. Ideal for gatherings or weeknight dinners, this chili is a wonderful addition to your cooking repertoire, showcasing the delicious potential of plant-based ingredients.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 large sweet potatoes, peeled and diced
  • 2 cans black beans, drained and rinsed
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1/4 cup chopped cilantro

Steps:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent.
  2. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
  3. Add sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
  4. Reduce heat and simmer for 30 minutes or until sweet potatoes are tender.
  5. Season with salt and pepper, adjust to taste.

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Vegor “The scientist”

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