Sweet Potato Black Bean Chili
Get ready for this meatless sweet potato black bean chili will warm you ip from the inside out. It's super healthy, packed with flavor, entirely vegan, and very easy to make. It's one of those family dinners that you will make again and again!
Servings 4 servings
Equipment
- 1 chopping board
- 1 knife
- 1 large pot
- 1 wooden spoon
Ingredients
- 1 large sweet potato, diced
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon mild chili powder
- 1 teaspoon salt
- 1 cup vegetable broth
- 2 cans diced tomatoes
- 1 can black beans
Instructions
- Finely chop the onion and the garlic.
- Peel the sweet potatoes and cut them into medium-sized cubes.
- Heat some oil in a large pot and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
- Next, add the spices and the tomato paste. Stir well and cook for 2 minutes until fragrant. Stir constantly, so it doesn't stick to the bottom of the pot.
- Add the sweet potatoes and stir well. Cook for 2 minutes on high heat.
- Then add the canned tomatoes and vegetable broth and turn the heat down to medium. Cook for 20 minutes.
Notes
- Make sure the sweet potato cubes all roughly have the same size, so they have the same cooking time.
- You could enjoy the chili just by itself, but it's also great with nachos, brown rice, or roasted bread.
- Stored in an airtight container in the fridge, the sweet potato chili will last up to 3-4 days.