Sweet Potato Black Bean Chili

A hearty vegan stovetop chili made with tender sweet potatoes, black beans, tomatoes, corn, and smoky spices. It is filling, fiber-rich, and ready in about 45 minutes for an easy fall dinner.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 medium sweet potatoes
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 14.5-ounce cans canned diced tomatoes
• 3 cups vegetable broth
• 2 15-ounce cans canned black beans
• 1 cup frozen corn
• 1.25 teaspoons kosher salt

Cooking instructions

1. Peel and cut the sweet potatoes into 1/2-inch cubes. Finely chop the onion and mince the garlic. Drain and rinse the black beans. (about 10 min)
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and smoked paprika; cook for 30 seconds, until fragrant. (about 6 min) — Medium heat
3. Add the sweet potatoes, diced tomatoes with their juices, vegetable broth, and salt. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook until the sweet potatoes are nearly tender, 15 to 18 minutes. (about 18 min) — Gentle simmer
4. Stir in the black beans and corn. Simmer uncovered until the sweet potatoes are fork-tender and the chili has thickened slightly, 8 to 10 minutes. Taste and adjust the salt if needed. (about 10 min) — Gentle simmer
5. Ladle the chili into bowls and serve hot. Optional toppings include sliced avocado, chopped cilantro, lime wedges, or dairy-free sour cream. (about 2 min)