American · Dinner
Vegan Sweet Potato and Black Bean Chili
A plant-based chili built from cooked black beans and roasted sweet potato simmered with onion, garlic, tomatoes and a warm blend of cumin, chili powder and smoked paprika. Vegetable stock loosens the pot into a thick stew. Finished with lime and cilantro.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
433Calories
13.3gProtein
15.2gFat
67.9gCarbs
11.9gSugar
19.2gFiber
1329mgSodium
0mgChol
2.2gSat Fat
892mgPotassium
128mgCalcium
3.9mgIron
0mcgVitamin B12
28mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
low-calorie
sweet-heat
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Peel and dice the sweet potato into small cubes, dice the onion, mince the garlic and chop the cilantro so everything is ready.
2
Sauté
Warm the olive oil in a pot over medium heat and cook the onion 4 minutes until softened, then add garlic and cook 1 minute until fragrant.
3
Bloom
Stir the chili powder, ground cumin and smoked paprika into the pot and cook over medium heat 1 minute until the raw spice smell fades and the oil turns rusty.
4
Simmer
Add tomato paste, canned tomatoes, sweet potato and vegetable stock, bring to a gentle simmer over medium-low and cook 25 minutes with lid ajar until fork-tender.
5
Plate
Stir in black beans and salt, simmer uncovered 8 minutes until thickened, then off heat add lime juice and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cooked black beans
- 11 oz311g sweet potato
- 11 medium onion (2.6 oz / 75g)
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1 1/2 cup360ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 3 tsp3 tsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 11 lime, juiced
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp salt
