The Chronicles of Sweet Potato Black Bean Chili

A Love Story of Spice, Sweetness, and Hilarity

Sweet Potato Black Bean Chili is thick and hearty, full of flavor, and easy to make! It’s a healthy vegan chili recipe that’s versatile and terrific all year long!

Once upon a time in the whimsical kingdom of Kitchenville, a brave and adventurous cook decided to embark on a culinary quest that would forever change their taste buds. Armed with black beans, sweet potatoes, and a sense of humor, they set out to create the legendary Sweet Potato Black Bean Chili – a dish so delightful, it could make even the most stoic taste testers break into spontaneous laughter.

Our hero's first ally on this flavorful journey was the mighty black bean – a protein-packed sidekick that was both budget-friendly and readily available. Whether you were a canned convenience enthusiast or a fresh-cooking aficionado, black beans had your back. Our cook couldn't help but appreciate the versatility of these little legumes – the unsung heroes of the pantry.

Next up, the sweet potato, the unsung hero's trusty sidekick. To peel or not to peel? That was the question. The sweet potato, with its vibrant orange hue, danced between simplicity and adventure. With the skin on, it brought extra fiber to the party, reminding everyone that sometimes, it's good to be a little rough around the edges. Just be sure to give them a good scrub – after all, even sweet potatoes need a spa day.

Aromatics entered the scene – the dynamic duo of onion and garlic. But fear not, fellow cooks! If you find yourself in a garlic-less predicament, a tablespoon of garlic powder shall swoop in to save the day. The kitchen air was filled with the melodious sizzle of sautéing aromatics, setting the stage for the spicy symphony to come.

Enter the spices and herbs – the real showstoppers of this chili extravaganza. A perfect trio of chili powder, ground cumin, and oregano, pirouetted into the pot, creating a flavor explosion that would make taste buds do the cha-cha. Adjust the amounts to your liking, for in Kitchenville, the cook is the maestro of their culinary destiny.

Tomatoes made their grand entrance – tomato paste to thicken, diced tomatoes for texture, and fire-roasted tomatoes for a dash of smoky drama. The chili thickened to perfection, and the kitchen filled with the aroma of a culinary masterpiece in the making.

As the Sweet Potato Black Bean Chili bubbled away, our cook marveled at the laughter and joy that filled their kitchen. In the end, it wasn't just a meal; it was a tale of culinary hilarity, where black beans, sweet potatoes, and a pinch of spice lived happily ever after on the plates of those who dared to embrace the adventure. And so, the legend of Sweet Potato Black Bean Chili continued to spread, one belly laugh at a time.

SWEET POTATO BLACK BEAN CHILI

This Sweet Potato Black Bean Chili recipe is hearty and flavorful and easy to make using mostly pantry staples. It’s a quick and healthy savory plant-based chili everyone will love!

Prep Time: 10 minutes Cook Time: 35 minutes Yield: 4 - 6 Category: Entree

Ingredients

• 1 tablespoon olive oil or 1/4 cup water (for water saute)
• 1 medium onion, diced
• 2 – 3 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon EACH garlic + onion powder, optional (for good measure)
• 1 teaspoon pink salt, or to taste
• 1 large sweet potato (about 1 lb.), diced (with or without skin)
• 2 cans (15 oz) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
• 1 can (6 oz) tomato paste
• 1 can (4oz) diced green chilies
• 2 cups water or vegetable broth

To serve (optionally)

• diced avocado
• cilantro
• tortilla strips
• diced onion and/or jalapeno
• a dollop of vegan sour cream

INSTRUCTIONS

Saute: In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, cook 1 minute more (or until fragrant).

Simmer: Add the beans, diced tomatoes, tomato paste, sweet potato, green chilies, and vegetable broth, stir until combined. Bring to a boil, reduce heat, cover slightly askew and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.

Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’.

Serves 4 generously

Store: Leftovers can be kept in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer-safe containers, for up to 2 – 3 months.