Vegan Sweet Potato Chili Recipe

Introduction

Experience the heartwarming flavors of vegan sweet potato chili, a comforting dish that combines wholesome ingredients and bold spices. This recipe offers a nutritious twist on traditional chili by incorporating sweet potatoes, black beans, and a medley of vegetables, all simmered to perfection in a rich tomato broth. Whether you’re a vegan enthusiast or simply looking to incorporate more plant-based meals into your diet, this chili promises a satisfying and flavorful meal that’s perfect for any occasion.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Preparation:
    • Start by preparing all the vegetables as indicated: peel and dice the sweet potatoes, dice the bell peppers, finely chop the onion, and mince the garlic.
  2. Sautéing the Vegetables:
    • In a large pot or Dutch oven, heat olive oil over medium heat.
    • Add the chopped onion and minced garlic. Sauté for 3-4 minutes until fragrant and translucent.
  3. Adding Spices:
    • Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for another minute to toast the spices and enhance their flavors.
  4. Cooking Sweet Potatoes:
    • Add the diced sweet potatoes to the pot. Stir well to coat them with the spices and sauté for 5-7 minutes until they begin to soften.
  5. Simmering:
    • Pour in the diced tomatoes, vegetable broth, and tomato paste. Stir to combine everything thoroughly.
    • Bring the chili to a boil, then reduce the heat to low and let it simmer, covered, for 20-25 minutes or until the sweet potatoes are tender and cooked through.
  6. Adding Beans and Bell Peppers:
    • Stir in the drained and rinsed black beans, diced red bell pepper, and diced green bell pepper.
    • Continue to simmer for an additional 10-15 minutes, uncovered, to allow the flavors to meld together and the vegetables to become tender.
  7. Adjusting Seasoning and Serving:
    • Taste and adjust the seasoning with more salt and pepper if needed.
    • Serve the vegan sweet potato chili hot, garnished with fresh cilantro or green onions for added freshness and flavor.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 220
  • Total Fat: 5g
    • Saturated Fat: 0.5g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 580mg
  • Total Carbohydrates: 38g
    • Dietary Fiber: 10g
    • Sugars: 10g
  • Protein: 8g

Smart WW Points

  • SmartPoints: 4 per serving (based on WW Green Plan)

Additional Tips

  • For a spicier chili, add a pinch of cayenne pepper or red pepper flakes.
  • This chili can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.
  • Serve with a dollop of vegan sour cream or a sprinkle of dairy-free cheese for extra richness.
  • Feel free to customize the vegetables based on what you have on hand or your personal preferences. Diced carrots or corn kernels can be great additions.

Conclusion

This vegan sweet potato chili recipe combines hearty sweet potatoes, nutritious black beans, and a flavorful blend of spices to create a dish that’s both wholesome and satisfying. Whether enjoyed on a chilly evening or as a comforting lunch, each spoonful offers a burst of flavor and nourishment. With its low SmartPoints value, it’s a great choice for those following a balanced eating plan without compromising on taste. Embrace the warmth and goodness of this vegan chili and delight in its robust flavors with every bowl!