Print

Spicy Sweet Potato & Black Bean Chili

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 servings 1x

Description

This spicy vegetarian chili is hearty enough to satisfy the most ferocious of appetites. Filled with fiber-rich beans and sweet potatoes, it’s a healthy and delicious vegan dinner option any night of the week!


Scale

Ingredients

  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 1 red pepper, cored, seeded, & chopped
  • 1 green pepper, cored, seeded, & chopped
  • 2 jalapeno peppers-seeded & diced
  • 2 medium sweet potatoes, diced
  • 3 large cloves garlic, minced
  • 23 Tbsp chili powder
  • 1 tsp sea salt
  • 2 tsp cumin
  • 1 tsp fresh ground pepper
  • ΒΌ1/2 tsp red pepper flakes
  • 2 tsp dried basil
  • 1 bay leaf
  • 14.5 oz diced tomatoes
  • 28 oz vegetable broth
  • 30 oz black beans, washed, rinsed, drained
  • Juice of 1 lime
  • Garnish: chopped fresh cilantro, chopped scallions

Instructions

  1. Heat oil in large pot over medium heat.
  2. Add onion, stirring occasionally for 10-15 minutes or until soft and translucent.
  3. Add bell peppers, jalapeno & sweet potatoes. Cook, stirring occasionally, for 5 minutes.
  4. Stir in garlic and cook one minute.
  5. Add chili powder, salt, cumin, pepper, red pepper flakes, basil and bay leaf. Stir & cook 1 minute.
  6. Add tomatoes & broth. Simmer uncovered for 30 minutes.
  7. Stir in beans & continue to cook for 10 minutes.
  8. Remove bay leaf & stir in lime juice.
  9. Garnish and serve.