Healthy Vegetarian Sweet Potato & Black Bean Chili
Healthy Vegetarian Sweet Potato Black Bean Chili is an easy, nourishing, one-pot meal that cooks right on the stovetop. Hearty enough to satisfy vegan and meat-eating appetites this is a quick and convenient chili recipe layered with tender cubed sweet potatoes, canned black bean and fire-roasted tomatoes, fresh vegetables, and warming spices! It cooks in under an hour but tastes like it's simmered on the stove all day. Easy enough for a busy weeknight and a great recipe to add to your weekend meal prep - comfort food at its best!
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: DIET, DINNER, soup + stew + chili
Cuisine: American, dairy free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 270kcal
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 bell peppers, chopped (any color works!)
- 4 cups chopped sweet potatoes, about 2 medium sweet potatoes
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 15-ounce cans fire roasted diced tomatoes
- 2 15-ounce cans black beans, drained and rinsed
- 4 cups low sodium veggie broth
- *optional toppings: shredded cheese, chopped avocado, diced onion, sliced scallions, fresh cilantro, sour cream
Heat the olive oil in a large medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper.
Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!
Storing: Once your chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: Portion cooled chili into freezer-safe bags or containers, leaving an inch at the top for expansion. Flatten the bags to save space and freeze for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove or microwave until hot.
Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1189mg | Potassium: 752mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14860IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg