Black Bean Vegetarian Chili
This hearty and satisfying Sweet Potato Black Bean Chili is the perfect vegetarian meal for a cold day. Packed with tender sweet potatoes, hearty black beans, tomatoes, and just the right amount of flavorful spices. A wonderful meal any night of the week!
Servings: 12 Servings
Calories: 228kcal
Equipment
- Large Stock Pot or Dutch Oven
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced into small pieces
- 3 cloves garlic, minced
- 3 medium sweet potatoes, peeled and cubed into ½" pieces
- 3 teaspoons chili powder
- 3 teaspoons cumin
- 3 teaspoons paprika
- 2 teaspoons chipotle powder
- 2 teaspoons salt
- 2 , 23 ounce cans of diced tomatoes, lightly drained (I use petite diced, you can use regular sized or fire-roasted diced tomatoes too)
- 4 , 15 ounce cans of black beans, drained and rinsed
- 3 Cups vegetable broth
- lime wedges for serving (to add fresh lime juice)
- optional toppings: highly recommend at least a generous squeeze of fresh lime juice. other toppings include: sour cream, fresh cilantro, tortilla chip strips, green onion, a dash of hot sauce, shredded cheddar, etc.
Instructions
Stove Top Instructions
- In a large pot (or Dutch oven) over medium heat, sauté the onion with the olive oil until translucent (about 3-4 minutes).
- Add in the garlic and sweet potatoes and cook until the garlic is fragrant (another 1-2 minutes).
- Add the spices (the chili powder, cumin, paprika, chipotle powder, and salt), and stir to coat the onion and sweet potatoes.
- Pour in the diced tomatoes, making sure to scrape the bottom of the pan with a wooden spoon to deglaze your pan.
- Add the black beans and broth and stir to combine. Reduce the heat to medium-low and allow the chili to simmer for 20-30 minutes, until the potatoes are fork tender.
- Serve with a squeeze of fresh lime juice and your favorite toppings and enjoy!
Slow Cooker Instructions
- Add all the ingredients to the basin of a large slow cooker and stir to combined. Cook on high for 3-4 hours, or low 5-6 hours. The chili is ready once your sweet potatoes are fork tender.
- Serve with a squeeze of fresh lime juice and your favorite toppings and enjoy!
Notes
Storage
To Store: once chili has been cooled completely, store it in an airtight container in the fridge for up to one week. To Reheat. Option to warm single servings of chili in the microwave or in a saucepan on the stove over medium heat until warmed through. If needed, add a splash of broth or water to your reheated chili if it is too thick. To Freeze: This is a great chili to freeze! To do so, place cooled chili into individual sized airtight containers and freeze for up to 3 months. When ready to enjoy, transfer frozen chili to the fridge to thaw (overnight if you can) and then microwave to desired temperature.Recipe Variations and Substitutions
- Use a different onion. If preferred, use a white onion or red onion.
- Try different beans. If desired, replace the black beans with pinto beans, kidney beans, white beans, or canned bean of choice.
- Use water instead of broth. If needed, replace the broth 1-for-1 with water.
- Use a different broth. If you're not vegan or vegetarian, you could also use chicken broth, chicken stock, or a chicken bone broth in this recipe.
- Leave out the garlic. If you or someone you're serving is sensitive to garlic, you can skip adding this ingredient.
Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1368mg | Potassium: 874mg | Fiber: 13g | Sugar: 6g | Vitamin A: 8566IU | Vitamin C: 18mg | Calcium: 111mg | Iron: 5mg
