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Vegan Chili with Sweet Potatoes and Black Beans Recipe

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4.3 from 81 reviews

This hearty Vegan Chili Recipe is packed with vibrant vegetables, beans, and warming spices, perfect for a nutritious and comforting meal. Featuring sweet potatoes, bell peppers, and a blend of smoky and spicy seasonings, this chili simmers to perfection on the stovetop and is partially pureed for a thick, satisfying texture. It's easy to customize with your favorite toppings and ideal for a wholesome plant-based dinner.

Ingredients

Chili Base

  • 1½ tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped (about 1½ cups)
  • 2 red bell peppers, chopped (about 2 cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 medium sweet potatoes, peeled and ¼-inch diced (about 1 pound or 3 cups diced)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1½ teaspoons unsweetened cocoa powder
  • 1½ teaspoons kosher salt (plus more to taste)
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (28-ounce) can diced tomatoes in their juices
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 2 teaspoons red wine vinegar
  • 1½ teaspoons pure maple syrup

Toppings (Optional)

  • Sliced avocado
  • Chopped fresh cilantro
  • Crushed tortilla chips
  • Lime wedges
  • Dairy-free cheese or sour cream

Instructions

  1. Soften Vegetables: In a large Dutch oven or similarly large, sturdy pot, heat the olive oil over medium heat. Once hot, add the chopped onion, red and green bell peppers, and diced sweet potatoes. Cook, stirring occasionally, until the onions become translucent and the peppers start to soften, about 10 minutes.
  2. Season: Reduce the heat to medium-low. Add the minced garlic, tomato paste, chili powder, ground cumin, smoked paprika, cocoa powder, kosher salt, and cayenne pepper if using. Cook and stir for 1 minute until the mixture is very fragrant, allowing the spices to bloom.
  3. Simmer: Stir in the diced tomatoes with their juices, black beans, pinto beans, and vegetable broth. Bring the mixture to a boil. Then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30 minutes, stirring occasionally and adjusting heat to keep the simmer steady.
  4. Puree: Remove the pot from the heat. Using an immersion blender, pulse a few times to partially puree the chili, thickening it while leaving plenty of texture. Alternatively, carefully transfer about 2 large ladlefuls of chili to a blender, puree until smooth, then stir the blended portion back into the chili.
  5. Adjust Flavors: Stir in the red wine vinegar and maple syrup. Taste and adjust seasoning as needed, adding more salt, maple syrup, or cayenne pepper to suit your preference.
  6. Serve: Serve the chili hot, garnished with your favorite toppings such as sliced avocado, chopped cilantro, dairy-free sour cream or cheese, crushed tortilla chips, and lime wedges for added freshness and texture.

Notes

  • This chili can be made spicier by increasing the cayenne pepper or adding a dash of hot sauce.
  • For a thicker chili, puree a larger portion before stirring it back in.
  • Leftovers reheat well and the flavors often deepen overnight.
  • Feel free to substitute kidney beans or chickpeas if preferred.
  • For a gluten-free meal, ensure that your broth and toppings are certified gluten-free.

Find it online: https://recipethrive.com/vegan-chili-with-sweet-potatoes-and-black-beans-recipe/