Smoky Sweet Potato and Bean Chili
A thick, hearty vegan chili made with warming spices, kidney beans, and sweet potato. Smoky, flavourful, and rich in protein and fibre, it's the perfect plant-based meal for cold nights.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 2 tbsp extra virgin olive oil or avocado oil
- 2 medium onions, diced
- 5 cloves garlic, minced or grated
- 1/2 tsp fine sea salt
- 1 large red bell pepper, diced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- 4 cups peeled sweet potato, diced in 1/2-inch cubes
- 1 28-oz can fire-roasted diced tomatoes (I like Muir Glen organic)
- 3 cups cooked kidney beans
- 1 cup vegetable broth
- 2 tbsp pure maple syrup
- Cooked quinoa
- Diced avocado
- Hot sauce
- Cashew sour cream
- Pickled jalapenos
- Freshly squeezed lime juice
Heat the oil in a large Dutch oven pot over medium heat. Add the onions, garlic, and salt and saute until lightly browned, about 5 minutes. Season with plenty of freshly ground black pepper. Add the red pepper and spices and cook 3 minutes more.
Next, add the sweet potato, tomatoes, kidney beans, broth, and maple syrup. Turn heat up to high and bring chili to a rolling simmer, stirring often.
Turn heat down to medium-low and cook, stirring occasionally, until sweet potato is fork-tender, about 25 minutes. Taste and add additional seasonings, if desired: salt, pepper, or spices. Flavours deepen the longer it sits, so feel free to make this ahead of time.
Serve in bowls with desired toppings: quinoa, avocado, cilantro, lime juice, cashew sour cream, and pickled jalapenos.