Vegan Sweet Potato Chili
Servings: Makes approximately 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- ONE red bell pepper, chopped
- 1 green bell pepper, chopped
- ONE can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (fire-roasted for added flavor)
- ONE cup vegetable broth (low-sodium, if possible)
- 1 tablespoon chili powder
- ONE teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to your desired level of spiciness)
- Salt and pepper, to taste
- Fresh cilantro and sliced green onions, for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent and slightly caramelized.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced sweet potato, chopped red and green bell peppers to the pot. Cook for about 5 minutes, or until the sweet potato begins to soften.
- Add the drained and rinsed black beans and kidney beans to the pot, along with the diced tomatoes (with their juice).
- Pour in the vegetable broth to the pot, stirring all the ingredients together.
- Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and pepper. Stir well to ensure the spices are evenly distributed.
- Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. This will allow the flavors to meld together, and the sweet potatoes to become tender.
- Taste the chili and adjust the seasoning as needed.
- Serve the Vegan Sweet Potato Chili hot in bowls, garnished with fresh cilantro and sliced green onions for added freshness and color.
Nutrition Facts per Serving (approximate values):
- Calories: 265
- Total Fat: 4g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 595mg
- Total Carbohydrate: 48g
- Dietary Fiber: 15g
- Sugars: 7g
- Protein: 13g

This vegan sweet potato chili sounds delicious! Here’s a more detailed breakdown of the recipe:
Servings:
Makes approximately 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (fire-roasted for added flavor)
- 1 cup vegetable broth (low-sodium, if possible)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to your desired level of spiciness)
- Salt and pepper, to taste
- Fresh cilantro and sliced green onions, for garnish (optional)
Instructions:
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly caramelized. Stir in the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Add the diced sweet potato, chopped red and green bell peppers to the pot. Cook for about 5 minutes, or until the sweet potato begins to soften.
- Incorporate Beans and Tomatoes: Add the drained and rinsed black beans and kidney beans to the pot, along with the diced tomatoes (with their juice).
- Pour in Broth and Season: Pour in the vegetable broth to the pot, stirring all the ingredients together. Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and pepper. Stir well to ensure the spices are evenly distributed.
- Simmer: Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. This will allow the flavors to meld together, and the sweet potatoes to become tender.
- Adjust Seasoning and Serve: Taste the chili and adjust the seasoning as needed. Serve the Vegan Sweet Potato Chili hot in bowls, garnished with fresh cilantro and sliced green onions for added freshness and color.
Nutrition Facts per Serving (approximate values):
- Calories: 265
- Total Fat: 4g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 595mg
- Total Carbohydrate: 48g
- Dietary Fiber: 15g
- Sugars: 7g
- Protein: 13g
Enjoy your hearty and nutritious vegan sweet potato chili! If you have any questions or need further assistance, feel free to ask!