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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes (with juices) - 1 cup vegetable broth - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro, for garnish Sweet potatoes are the star here. They give a nice, sweet flavor. Their texture also adds heartiness to the dish. Beans provide protein and fiber, making the chili filling. The canned tomatoes add a juicy base, while the vegetable broth keeps everything moist. For spices, I use chili powder for heat and cumin for warmth. Smoked paprika adds depth. Cayenne pepper gives that extra kick, but you can lower it if you prefer a milder taste. Salt and pepper enhance all the flavors. - Fresh cilantro - Lime wedges - Avocado slices Now, let’s talk garnishes. Fresh cilantro adds a burst of flavor. Lime wedges give a zesty touch that brightens the chili. Sliced avocado brings creaminess and healthy fats. You can mix and match these garnishes to make your bowl even better. Check out the Full Recipe for all the steps to create this delightful Vegan Sweet Potato Chili. Enjoy cooking! Cooking the Aromatics To start, heat one tablespoon of olive oil in a large pot over medium heat. Add one chopped onion and one chopped bell pepper. Cook these for about five minutes until they soften. Next, stir in three minced garlic cloves. Cook for one more minute until you smell the garlic's nice aroma. This step builds the flavor base for your chili. Adding the Sweet Potatoes Now, peel and dice two medium sweet potatoes. Toss them into the pot with the onions and peppers. Stir well to mix everything. Cook for about five to seven minutes. This helps the sweet potatoes soak in the flavors. After that, sprinkle in one tablespoon of chili powder, one teaspoon of cumin, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. Mix well so the sweet potatoes get coated with those spices. Simmering the Chili Pour in one can of diced tomatoes with their juices and one cup of vegetable broth. Bring the mixture to a boil over high heat. Once it starts boiling, lower the heat to low and cover the pot. Let it simmer for twenty to twenty-five minutes. This gives the sweet potatoes time to become tender and flavorful. Adding Beans and Finalizing the Dish After simmering, it’s time to add the protein. Stir in one can of black beans and one can of kidney beans, both rinsed and drained. Let this simmer uncovered for another ten minutes to heat everything through. Taste the chili and adjust the seasoning if needed. Now, your Vegan Sweet Potato Chili is ready to enjoy. Serve it hot, topped with fresh cilantro for a nice touch. For the full recipe, check out the details above. Adjusting Spice Levels You can change the heat level in your chili. If you like it spicier, add more cayenne pepper. Start with 1/2 teaspoon and taste as you cook. For milder chili, skip the cayenne or use less. You can also add a bit of sugar to balance the heat. Achieving the Right Texture To get a thick and hearty chili, let it simmer until the sweet potatoes are soft. This makes the chili creamy. If you want it thicker, mash some sweet potatoes in the pot. If it is too thick, add vegetable broth to loosen it. Pairing with Sides Serve your chili with cornbread or tortilla chips. They add a nice crunch. You can also pair it with a simple salad for freshness. A dollop of vegan sour cream on top adds creaminess and flavor. Meal Prep Suggestions This chili is great for meal prep. Make a big batch and store it in the fridge. It keeps well for up to a week. You can also freeze it in portions. Just thaw and reheat when you want a quick meal. This makes weeknight dinners easy and delicious. For the complete recipe, check out the Full Recipe. {{image_2}} Using Different Beans You can switch the beans in this chili. Black beans and kidney beans are classic choices. Try using pinto beans or chickpeas for a new flavor. Each type of bean has its own texture and taste. This can change the feel of the chili. Mix and match based on what you love or have on hand. Adding Vegetables or Grains Feel free to add more vegetables. Corn, zucchini, or carrots all work well. They add color and extra nutrients. You can also mix in grains like quinoa or brown rice. This makes your chili heartier and more filling. Adding grains boosts your fiber intake too. Gluten-Free Options This chili is naturally gluten-free. All the ingredients are safe for those avoiding gluten. Check your vegetable broth to ensure it’s gluten-free. This way, you can enjoy the chili without worry. Low-Calorie Variants To lower the calories, reduce the amount of olive oil. You can also cut back on the sweet potatoes. Use more vegetables instead. This keeps the chili tasty while making it lighter. You can enjoy a big bowl without feeling guilty. For the full recipe, check out the [Full Recipe](#). Refrigeration Tips After cooking your chili, let it cool down first. Then, store it in an airtight container. It will stay fresh in the fridge for up to 4 days. Make sure to label it with the date. This way, you’ll know when to eat it. Freezing Guidelines For longer storage, freeze your chili. Use freezer-safe containers or bags. Leave some space in the container, as the chili will expand when frozen. It can last up to 3 months in the freezer. When ready to eat, just thaw it in the fridge overnight. Best Methods for Reheating The best way to reheat chili is on the stove. Pour it into a pot over medium heat. Stir often until it is hot. You can also use a microwave. Put it in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until warm. Safety Tips Always check the temperature before eating. It should be at least 165°F. If it has been in the fridge for a few days, give it a good sniff. If it smells off, don’t eat it. Safety first! How spicy is this chili? The spice level of this chili can change. It usually has a mild to medium spice. If you want more heat, add more cayenne pepper. You can also use fresh jalapeños for a kick. Can I make this chili ahead of time? Yes, you can make this chili ahead. It tastes even better the next day. Just store it in the fridge for up to five days. What are the health benefits of sweet potatoes? Sweet potatoes are great for health. They are high in fiber, vitamins, and minerals. They can help with digestion and keep your skin healthy. Their bright color means they are full of antioxidants, too. How many calories are in Vegan Sweet Potato Chili? One serving of this chili has about 300 calories. This can vary based on the specific ingredients you use. It is a filling, low-calorie meal. Can I use canned sweet potatoes? You can use canned sweet potatoes if you want. Just drain and rinse them before adding. They will cook faster, so reduce the simmer time. What can be used instead of kidney beans? If you want to swap kidney beans, use black beans or pinto beans instead. They will still give your chili a tasty and hearty texture. This blog post covers how to make Vegan Sweet Potato Chili. We explored key ingredients, like sweet potatoes, beans, and spices. I shared step-by-step cooking instructions and tips to boost flavor. You learned some fun variations and how to store or reheat leftovers. Vegan Sweet Potato Chili is easy, tasty, and great for meal prep. Experiment with your flavors and enjoy every bowl!

Vegan Sweet Potato Chili

Warm up with this delicious Vegan Sweet Potato Chili that's packed with flavor and nutrients! Easy to make in just an hour, this hearty dish combines sweet potatoes, black beans, and spices for a comforting meal everyone will love. Perfect for chilly days or meal prep, this chili is great for serving a crowd. Click through to explore the full recipe and enjoy a bowl of warmth today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (14.5 oz) diced tomatoes (with juices)

1 cup vegetable broth

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), chopped

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5 minutes).

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the diced sweet potatoes to the pot and stir to combine, cooking for about 5-7 minutes.

        Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to coat the sweet potatoes with the spices.

          Pour in the diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a boil.

            Once boiling, reduce heat to low and cover the pot. Let simmer for about 20-25 minutes, or until the sweet potatoes are tender.

              Stir in the black and kidney beans, and simmer uncovered for an additional 10 minutes to heat through. Adjust seasonings if necessary.

                Serve hot, garnished with fresh cilantro on top.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Serve the chili in bowls and top with a wedge of lime for a fresh twist, and add a sprinkle of chopped cilantro for color and flavor.