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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
Course: Dinner
Cuisine: American, Mexican, Vegan
Keyword: Chili, Meatless Mondays, Sweet Potato, Vegan
Servings: 6
Author: Allison

Ingredients

  • 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

For serving:

  • Cooked quinoa
  • Diced avocado
  • Hot sauce
  • Cashew sour cream
  • Pickled jalapenos
  • Freshly squeezed lime juice
  • Cilantro

Instructions

  • 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. 

Notes

Make ahead: This recipe keeps for at least five days in the refrigerator. 
You can find a recipe for cashew sour cream recipe here: https://cookieandkate.com/2018/vegan-sour-cream-recipe/