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Healthy Vegan Sweet Potato Chili

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This healthy vegan sweet potato chili with black beans is incredibly easy to prepare and packed with some delicious warm, hearty flavors. It makes a wholesome vegan meal for those chilly days ahead.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Savory
  • Cuisine: Vegan

This healthy vegan sweet potato chili with black beans is incredibly easy to prepare and packed with some delicious warm, hearty flavors. It makes a wholesome vegan meal for those chilly days ahead.

Ingredients

Scale

For the chili:

  • 4 medium sweet potatoes, diced
  • 3 Tablespoons olive oil, divided
  • Salt and pepper
  • 1 red onion, diced
  • 1 red pepper, diced
  • 3 garlic cloves, crushed
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons smoked paprika
  • 1 pinch of chili powder
  • 1 Tablespoon sun-dried tomato paste or tomato puree*
  • 2 cans (800g) black beans
  • 1 can (400g) chopped tomatoes
  • 2/3 cup (160ml) water
  • 1 cinnamon stick

To serve (optional):

  • Fresh coriander
  • 1 small jalapeño, sliced
  • Vegan sour cream
  • Avocado, sliced

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place diced sweet potatoes in a mixing bowl and toss with 2 Tablespoons of oil, salt and pepper.
  3. Transfer to the prepared baking sheet and roast in the oven for 20-25 minutes, stirring from time to time to make sure sweet potatoes are evenly roasted on all sides.
  4. Meanwhile, heat the remaining Tablespoon of oil in a medium sized pot on medium heat. Add the onion and red pepper, and leave to fry for a few minutes, then add the garlic. Let cook for another couple of minutes and then add cumin seeds, smoked paprika, chili powder, and sun-dried tomato paste or tomato puree. Give a good stir so everything is well coated, then add the drained black beans, chopped tomatoes, water and cinnamon stick. Bring to a gentle simmer and leave for about 25-30 minutes. The chili should be thickening but still saucy, and turning a deep red color while starting to caramelize a little.
  5. Stir in the sweet potatoes and keep some extra for serving. Taste and adjust seasoning with salt and pepper.
  6. Serve the chili with the additional roasted sweet potatoes and top, and add extra toppings of your choice and enjoy with white rice.

Notes

* I personally prefer sun-dried tomato paste (or sun-dried tomatoes puréed in a food processor) over tomato paste, but both work in the recipe.

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