Description
A hearty, plant-based one-pot chili made with sweet potatoes and black beans. It’s ready in about 30 minutes, requires minimal cleanup, and is perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons vegetable oil or olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, scrubbed and cubed into ½-inch pieces
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon tamari or soy sauce
- 1 tablespoon fresh lime juice
- Optional toppings: avocado, fresh cilantro, green onions, crushed tortilla chips, vegan sour cream or yogurt
Instructions
- Prep ingredients: Dice the onion, mince the garlic, cube the sweet potatoes, and drain/rinse the beans.
- Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
- Add chili powder, cumin, and smoked paprika. Stir constantly for 1 minute to bloom the spices.
- Add diced tomatoes (with juice), vegetable broth, tamari, and cubed sweet potatoes. Stir to combine and scrape up any browned bits from the bottom.
- Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 15-20 minutes until sweet potatoes are tender.
- Add the drained black beans and stir. Heat through for 2-3 minutes. Adjust consistency with more broth if too thick or lid off if too thin.
- Remove from heat and stir in fresh lime juice. Taste and adjust salt if needed.
- Serve immediately with desired toppings.
Notes
For best results, cube sweet potatoes uniformly to ensure even cooking. Use fire-roasted tomatoes for added smoky depth. Add lime juice at the very end to preserve its fresh flavor. This chili tastes even better the next day as flavors meld. It freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/6
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
Keywords: vegan chili, sweet potato black bean chili, one pot meal, weeknight dinner, plant-based, gluten-free, healthy dinner, easy recipe