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- Sweet Potatoes: Sweet potatoes form the base of this chili. They add a creamy texture and natural sweetness. You will use two medium sweet potatoes, peeled and diced. - Beans: Black and kidney beans are packed with protein and fiber. They make this dish hearty and filling. One can each of black beans and kidney beans works well. Rinse and drain them before adding to the pot. - Aromatics: Onion, garlic, and bell pepper create a strong flavor base. Chop one onion and one bell pepper. Mince two cloves of garlic. These ingredients will help develop a rich taste in your chili. - Chili Powder: This spice gives the dish its signature heat and rich flavor. You will need one tablespoon of chili powder. - Cumin and Smoked Paprika: These two spices add depth and warmth. Use one teaspoon of cumin and one teaspoon of smoked paprika. - Salt and Pepper: Season to taste with salt and pepper. These simple ingredients enhance all the flavors in the chili. - Fresh Cilantro: Adding fresh cilantro at the end gives a bright finish. It adds freshness and color to your bowl. - Avocado Slices: Creamy avocado slices offer a nice contrast to the chili. They can help cool down any heat from the spices. {{ingredient_image_1}} Sautéing Onions and Bell Peppers Start by heating olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook them for about 5 to 7 minutes. You want them soft and fragrant. Stir them often to avoid burning. Adding Garlic Next, stir in the minced garlic. Cook for another 1 to 2 minutes. This step makes your kitchen smell amazing. Garlic adds depth to the chili, enhancing the overall flavor. Incorporating Sweet Potatoes Now, add the diced sweet potatoes to the pot. Mix them well with the onions and peppers. Sweet potatoes add natural sweetness and a hearty texture to your chili. Toasting Spices Sprinkle in the chili powder, cumin, smoked paprika, and cinnamon. Add salt and pepper to taste. Cook for another minute to toast the spices. This step wakes up the flavors, making your chili even more delicious. Adding Tomatoes and Broth Pour in the diced tomatoes and vegetable broth. Stir everything together and bring it to a simmer. The broth helps create a rich and flavorful base for your chili. Cooking Time Reduce the heat to low and cover the pot. Let it cook for about 20 minutes. This allows the sweet potatoes to become tender and soak up the flavors. After 20 minutes, add the black beans and kidney beans. Stir gently to mix. Allow them to heat through for about 5 minutes. Taste your chili and adjust the seasoning if needed. Adjusting Spices To get the best flavor, taste your chili as it cooks. If you want more heat, add chili powder or a pinch of cayenne pepper. For a sweeter touch, try adding a bit more cinnamon. Don't forget to season with salt and pepper to balance the flavors. I often find that letting the chili rest for a few minutes helps the spices blend well. Cooking Time Cook the chili until the sweet potatoes are tender. This usually takes about 20 minutes. Keep the pot covered to trap steam, which helps cook everything evenly. If you want a thicker chili, let it simmer a bit longer without the lid. This helps reduce the liquid. Alternative Beans If you don’t have black or kidney beans, other beans work too! Chickpeas or pinto beans are great options. They add different textures and flavors. You can even mix different types of beans for a fun twist. Low-Sodium Options For a healthier choice, look for low-sodium canned beans and vegetable broth. This helps keep your chili flavorful without too much salt. You can always add more salt later, but you can’t take it out once it’s in! Pairing Ideas This chili pairs well with rice or quinoa. You can also serve it with crusty bread for dipping. It’s perfect for a cozy night in. For a fresh touch, serve it with a side salad. Serving Style Serve your chili in bowls. Top with fresh cilantro or slices of avocado. You can also add a dollop of vegan sour cream for a creamy finish. This makes the dish look vibrant and inviting! Pro Tips Perfect Sweet Potatoes: To ensure even cooking, cut the sweet potatoes into uniform-sized pieces. This helps them cook evenly and become tender at the same time. Flavor Boost: For an extra depth of flavor, consider adding a splash of lime juice or a teaspoon of maple syrup to balance the spices in the chili. Beans Variety: Feel free to mix and match your beans! Using a variety of beans not only adds different textures but also enhances the nutritional profile of your chili. Make Ahead: This chili tastes even better the next day! Make a batch ahead of time and let it sit in the fridge overnight to allow the flavors to meld beautifully. {{image_2}} You can make your vegan sweet potato chili even better by adding more veggies. Here are some ideas: - Extra Vegetables: Try adding carrots, zucchini, or corn. Chop them up small. This gives more color and taste to your chili. You can also add spinach or kale for some greens. - Different Bean Combinations: You don't have to stick to just black and kidney beans. Try pinto beans or chickpeas. Each type of bean has a unique flavor and texture. Mix and match to see what you like best. Next, let’s boost the flavors of your chili. - Adding Heat: If you like spice, add jalapeños or serrano peppers. You can also stir in some hot sauce for a kick. Just remember to start small and taste as you go. - Sweeteners: For a touch of sweetness, use maple syrup or brown sugar. Maple syrup gives a nice, rich flavor. Brown sugar adds warmth and depth. Both options work well, so choose what fits your taste. Lastly, let’s explore some fun regional twists. - Southwestern Style: Make a southwestern version by adding corn, black olives, and a squeeze of lime. Top it with tortilla chips for a crunchy finish. - Mediterranean Influences: For a Mediterranean twist, use chickpeas instead of kidney beans. Add some diced eggplant and a sprinkle of oregano. Serve it with a side of warm pita bread for a tasty meal. Store your Vegan Sweet Potato Chili in an airtight container. This keeps it fresh. Make sure to let it cool first. Place it in the fridge for up to five days. When you want to eat it again, just take it out. To freeze your chili, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out the air before sealing. This chili can last up to three months in the freezer. When you're ready to eat it, just thaw it in the fridge overnight. The best way to reheat chili is on the stove. Pour it into a pot over medium heat. Stir it often until it’s hot. You can also use the microwave. Place it in a microwave-safe bowl, cover it loosely, and heat in short bursts. Stir between each burst to ensure even heating. Vegan sweet potato chili lasts about 4 to 5 days in the fridge. Store it in an airtight container. You can freeze it for up to 3 months. Just ensure it cools first. Use freezer-safe bags or containers. Label with the date for easy tracking. Yes, you can make this chili ahead of time. It tastes even better the next day. Just let it cool before storing in the fridge. For meal prep, cook a big batch. Divide it into portions. This makes it easy to grab for lunch or dinner later. Reheat in a pot or microwave when ready to eat. You can serve this chili with many tasty sides. Here are some great options: - Cornbread - Rice or quinoa - Tortilla chips - Fresh avocado slices - Chopped green onions - Fresh cilantro for garnish These sides add flavor and texture to your meal. Enjoy mixing and matching! In this blog post, we explored how to make a tasty vegan sweet potato chili. We covered key ingredients like sweet potatoes, beans, and spices. Then, we detailed step-by-step cooking methods to build rich flavors. We also shared tips for perfecting your chili and discussed variations and storage options. Remember, you can adjust spices and try new ingredients. Get creative with your flavors! Enjoy your delicious and healthy chili any day of the week.

Vegan Sweet Potato Chili

A hearty and flavorful chili made with sweet potatoes, beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 bell pepper chopped (red or yellow)
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 ounces)
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cinnamon
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • as needed fresh cilantro or avocado for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the diced sweet potatoes to the pot and mix well with the onions and peppers.
  • Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for another minute to toast the spices.
  • Pour in the diced tomatoes and vegetable broth and bring to a simmer. Reduce heat to low, cover, and let cook for about 20 minutes, or until the sweet potatoes are tender.
  • Add the black beans and kidney beans to the pot, stirring gently to combine. Allow to heat through for about 5 minutes.
  • Taste and adjust seasoning if necessary, then remove from heat.
  • Serve hot, and garnish with fresh cilantro or slices of avocado on top.

Notes

Garnish with fresh cilantro or avocado for added flavor.
Keyword chili, comfort food, healthy, sweet potato, vegan