Description
This Sweet Potato Chili is a hearty and flavorful vegan dish that is perfect for a cozy and satisfying meal. Packed with sweet potatoes, bell peppers, beans, and a blend of spices, this chili is a wholesome and delicious option for lunch or dinner.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 large sweet potato (peeled and diced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes (with juices)
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- juice of 1 lime
- chopped fresh cilantro (for garnish)
Instructions
- Heat olive oil in a large pot. Add diced onion, sauté until softened.
- Stir in garlic, cook for 30 seconds.
- Add sweet potato, bell peppers, sauté until tender.
- Stir in tomato paste, spices, mix well.
- Add tomatoes, beans, broth, bring to a boil.
- Reduce heat, cover, simmer for 25–30 minutes.
- Remove from heat, stir in lime juice, adjust seasoning.
- Serve hot, garnished with cilantro.
Notes
- For added protein, stir in cooked ground turkey or quinoa.
- Leftovers taste even better the next day.
- Serve with avocado slices, tortilla chips, or a dollop of sour cream or yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 9g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg
