Vegan Sweet Potato Chili

$- 2 large sweet potatoes, peeled and cut into 1-inch cubes - 1 (15 oz) can of black beans, drained and rinsed - 1 (15 oz) can of kidney beans, drained and rinsed - 1 (14 oz) can of diced tomatoes, with juices - 1 bell pepper, chopped into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth (low-sodium recommended) - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro, chopped (for garnish) - Slices of ripe avocado (for serving) In this vegan sweet potato chili, you will find a mix of hearty ingredients. Sweet potatoes bring natural sweetness and a creamy texture. Beans add protein and fiber. Tomatoes provide a rich base, while peppers and onions add crunch and flavor. I love using colorful bell peppers. They make the dish look vibrant. The spices create a warm, cozy feeling. Chili powder gives a kick, and cumin adds depth. Smoked paprika brings a unique, smoky taste. Olive oil is perfect for sautéing. It helps to soften the onions and peppers. Lastly, fresh cilantro and creamy avocado make the chili even better. They add freshness and balance the heat. This dish is not just filling; it is also full of nutrients. Each bite offers a burst of flavor and satisfaction. Gather these ingredients, and you are ready to create a delicious meal! Start by gathering all your ingredients. For the sweet potatoes, peel them and cut them into 1-inch cubes. You want them to cook evenly. Chop one bell pepper into bite-sized pieces. A vibrant red or earthy green one adds nice color. Finely chop one medium onion and mince three cloves of garlic. Set these aside. Next, measure out your spices. You will need two tablespoons of chili powder, one tablespoon of ground cumin, and one teaspoon of smoked paprika. Also, get one cup of low-sodium vegetable broth and one can of diced tomatoes, including the juices. Now, heat two tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add your chopped onion and bell pepper. Sauté these for about five minutes until they are soft and translucent. Add the minced garlic along with the chili powder, cumin, and smoked paprika. Stir well and let this cook for one to two minutes. This helps the spices release their rich aroma. Next, add the diced sweet potatoes to the pot. Stir to coat them well in the onion and spice mixture. Pour in the vegetable broth and the can of diced tomatoes. Then, add the drained black beans and kidney beans. Stir everything together until well mixed. Increase the heat and bring your chili to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 to 35 minutes. Check for tenderness by piercing the sweet potatoes with a fork. Stir occasionally to avoid sticking. Once the sweet potatoes are tender, taste your chili. Adjust the flavor with salt and black pepper as needed. For a final touch, serve the chili hot. Garnish generously with chopped fresh cilantro and top with slices of creamy avocado. To make your presentation pop, serve the chili in colorful bowls. Add a wedge of lime on the side for a zesty finish. Enjoy this hearty, flavorful chili that is sure to please! To ensure sweet potatoes cook evenly, cut them into 1-inch cubes. This size helps them cook through at the same rate. Stir the chili often while it simmers. This action helps distribute heat and prevents sticking. Avoiding spice overload is key for balance. Start with the recommended chili powder. If you want more heat, add a little at a time. You can always add more, but it’s hard to take it out once it's in. For complementary toppings, fresh cilantro and avocado slices are perfect. They add creaminess and freshness. A squeeze of lime also brightens the flavors nicely. Best sides to serve with chili include warm cornbread or tortilla chips. Both options add texture and make the meal more filling. Pairing with a simple green salad brings a nice crunch and freshness to the table. {{image_4}} You can switch up the beans in your chili. If you want a different flavor, try using chickpeas or pinto beans. These beans add their own unique taste and texture to the dish. For a heartier chili, lentils work well too. You can also change the vegetables based on what you have. For example, zucchini, corn, or carrots can be great additions. If you want a bit of crunch, try adding some diced celery. You can also use quinoa or rice instead of sweet potatoes for a different base. If you like a kick, add some spicy peppers. Jalapeños or serrano peppers can add heat. Just chop them up and mix them in with the onions. If you want more flavor, try adding chipotle peppers in adobo sauce. They give a smoky taste that pairs well with sweet potatoes. Using unique spices can also elevate your chili. Try adding cinnamon for warmth or cocoa powder for depth. Both can surprise your taste buds. You can also play with herbs like oregano or thyme for a fresh twist. Keep tasting and adjusting until you find the perfect mix! To store leftover Vegan Sweet Potato Chili, let it cool first. Place it in an airtight container. This helps keep it fresh. I recommend using glass containers with tight-fitting lids. They prevent spills and keep flavors strong. You can store it in the fridge for up to 5 days. To freeze your chili, first, let it cool completely. Use freezer-safe bags or containers. Make sure to leave some space for expansion. Label the bags with the date. You can freeze it for about 3 months. When you're ready to eat, thaw it in the fridge overnight. For quick thawing, place the bag in warm water. To reheat, warm it on the stove over low heat. Stir it often to avoid hot spots. You can also microwave it in a safe bowl. Just heat in short bursts, stirring in between. Enjoy your warm, hearty meal! Yes, you can make this chili in a slow cooker. First, sauté the onions, garlic, and spices in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method gives the flavors time to mix well. Yes, this vegan sweet potato chili is gluten-free. All the ingredients are naturally gluten-free. Just ensure that your vegetable broth is also gluten-free. It’s a great option for those with gluten sensitivities. To make the chili spicier, add more chili powder. You can also toss in chopped jalapeños or other hot peppers. For extra heat, add some cayenne pepper. Start small and taste as you go. You can always add more spice! Absolutely! You can add any vegetables you like. Zucchini, corn, or even spinach work great. Just chop them into small pieces and add them when you add the sweet potatoes. This way, they will cook evenly and soak up all the flavors. This blog post covered the key ingredients for a delicious chili. You learned how to prep and cook it step by step. Tips on even cooking and flavor balance were included. I shared ways to change up the recipe using different beans or spices. Lastly, I provided storage tips for leftovers. Chili is fun to make and enjoy. You can always tweak it to fit your taste. Enjoy creating your perfect bowl!$

Discover the ultimate comfort food with this delicious Vegan Sweet Potato Chili recipe! Packed with hearty sweet potatoes, protein-rich beans, and aromatic spices, it's the perfect dish for cozy nights or meal prep. In just 50 minutes, you can create a vibrant and satisfying meal that's sure to please everyone. Click through to explore the full recipe and make your kitchen a haven of flavor!

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Ingredients

2 large sweet potatoes, peeled and cut into 1-inch cubes

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

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

1 (14 oz) can of diced tomatoes, with juices

1 bell pepper (choose vibrant red or earthy green), chopped into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth (low-sodium recommended)

2 tablespoons chili powder (adjust for spice preference)

1 tablespoon ground cumin

1 teaspoon smoked paprika (for a rich flavor)

Salt and black pepper to taste

2 tablespoons extra virgin olive oil

Fresh cilantro, chopped (for garnish)

Slices of ripe avocado (for serving)

Instructions

Begin by heating the extra virgin olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and your choice of bell pepper. Sauté for about 5 minutes, or until they become soft and translucent.

Add the minced garlic, chili powder, ground cumin, and smoked paprika to the pot. Stir well and cook for an additional 1-2 minutes, allowing the spices to release their rich aromas, stirring frequently to avoid burning.

Next, incorporate the diced sweet potatoes into the pot, stirring thoroughly to coat them with the flavorful onion and spice mixture.

Pour in the vegetable broth, followed by the can of diced tomatoes (with juices), black beans, and kidney beans. Stir until everything is well combined, making sure the sweet potatoes are submerged in the liquid.

Increase the heat and bring the mixture to a gentle boil. Then, reduce the heat to low, cover the pot, and let the chili simmer for approximately 30-35 minutes, or until the sweet potatoes are fork-tender. Remember to stir occasionally to prevent any sticking to the bottom.

Once the sweet potatoes are cooked through, taste the chili and adjust the seasoning with salt and black pepper to your liking.

Serve the chili piping hot, garnished generously with chopped fresh cilantro and topped with creamy avocado slices.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Serve the chili in vibrant, colorful bowls. For an additional pop of freshness, sprinkle more cilantro on top and place a wedge of lime on the side for a zesty finish.