Description
Warm, hearty, and bursting with rich flavors, this vegan chili is the perfect comfort food for chilly evenings.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chipotle peppers in adobo sauce, chopped
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Sauté Aromatics: In a large pot over medium heat, add olive oil. Once hot, add the diced onions and cook until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute until fragrant.
- Add Sweet Potatoes: Stir in the diced sweet potatoes and cook for about 5 minutes until they begin to soften.
- Spice It Up: Sprinkle in cumin and chili powder. Stir well to combine the spices with the vegetables.
- Combine Remaining Ingredients: Add black beans, diced tomatoes (with juices), chipotle peppers, and vegetable broth into the pot. Stir well to combine.
- Simmer: Bring to a boil then reduce heat to low. Cover and let simmer for about 20 minutes or until the sweet potatoes are tender.
- Serve: Ladle into bowls and garnish with fresh cilantro or avocado if desired. Enjoy with tortilla chips on the side!
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added sweetness, you can incorporate corn. - Letting the chili sit overnight enhances its flavor. - Store leftovers in an airtight container for up to five days; it also freezes well.