Vegan Sweet Potato Chili

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) diced tomatoes - 1 onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado, sliced (for serving) The list above shows what you need for Vegan Sweet Potato Chili. Sweet potatoes give it a creamy texture. Black beans and kidney beans add protein and fiber. Diced tomatoes bring moisture and a nice flavor. You can find all these items at your local grocery store. For the best taste, use fresh veggies. The onion, garlic, and bell pepper create a strong base. The vegetable broth helps blend everything together. The spices make this chili pop. Chili powder gives it warmth and depth. Cumin and smoked paprika add layers of flavor. Adjust the cayenne pepper to fit your spice level. Top your bowl with fresh cilantro and avocado for a tasty finish. This chili is a complete meal that warms you up on a chilly day. You can find the Full Recipe to help you get started! - Heat olive oil over medium heat. - Sauté onion and bell pepper until translucent. Start by heating olive oil in a large pot. Use medium heat to avoid burning. Add the chopped onion and bell pepper. Sauté them for about five minutes. You want the onion to become soft and clear. - Add garlic and spices, toasting them. - Combine sweet potatoes, beans, tomatoes, and broth. Once the onion is ready, add minced garlic. Cook for one more minute until it smells great. Then, stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Toast the spices for one to two minutes. This step brings out their flavors. After that, add the diced sweet potatoes, black beans, kidney beans, and diced tomatoes. Pour in the vegetable broth and mix everything well. - Bring to a boil, then reduce heat to simmer. - Cook until sweet potatoes are tender, about 25-30 minutes. Next, bring the chili to a boil. Once it bubbles, reduce the heat to let it simmer. Leave the pot uncovered and let it cook for 25 to 30 minutes. Stir it from time to time. The sweet potatoes should become soft but not mushy. If you want a thicker chili, let it simmer longer. For the full recipe, refer back to the ingredients list. You can make this chili just right for you. If you like it spicy, adjust the cayenne pepper. Start with half a teaspoon. Then, taste it. Add more if you want more heat. If you want a thicker chili, let it simmer longer. This thickens the chili and makes it hearty. Garnish your chili with fresh cilantro. It adds a nice pop of flavor. Slices of avocado also make a great topping. For a complete meal, pair the chili with bread, rice, or a side salad. This adds texture and more nutrients to your meal. Sweet potatoes are packed with vitamins A and C. They are also high in fiber, which is good for digestion. Beans are a great source of protein and iron. Together, they create a filling and nutritious dish. This chili offers a good mix of protein, carbs, and healthy fats. The ingredients in this recipe support overall health and wellness. For the full recipe, check out the section above. {{image_2}} You can switch up this chili to suit your taste. For a different texture, substitute beans with lentils or chickpeas. Lentils cook fast and add a nice bite. Chickpeas bring a hearty feel and extra protein. You can also toss in extra vegetables like corn or zucchini. These add more flavor and nutrition to your meal. To make your chili even tastier, think about adding new spices. Try oregano for a fresh twist or chili flakes for extra heat. You can also use smoked beans to create a richer flavor profile. The smoky taste pairs well with sweet potatoes and adds depth to the chili. If you need a gluten-free option, check that your broth and other ingredients are certified gluten-free. This keeps everyone safe and happy. For those watching sodium, use low-sodium broth and limit added salt. You can still enjoy a tasty chili while keeping it healthy! For the full recipe, check out the complete guide. To keep your Vegan Sweet Potato Chili fresh, let it cool first. Then, store it in airtight containers. Glass or BPA-free plastic containers work best. You can also use freezer bags for space-saving options. Make sure to label the containers with the date. This helps you track how long your chili has been stored. To freeze the chili, portion it into airtight containers or freezer bags. Leave some space at the top, as liquids expand when frozen. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. For quick reheating, use a microwave or a pot on the stove. Stir often to heat evenly. In the fridge, the chili lasts about 4 to 5 days. Always check for signs of spoilage, like off smells or mold. If it looks or smells strange, it’s best to toss it. Keeping track of storage times helps ensure you enjoy your chili at its best. For the full recipe, check out the earlier sections. Can I make Vegan Sweet Potato Chili in a slow cooker? Yes, you can! Just combine all the ingredients in the slow cooker. Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method makes the flavors richer and allows for a hands-free cooking experience. What can I serve with chili? Chili pairs well with many sides. Try cornbread, rice, or tortilla chips. A fresh salad or avocado slices also make great additions to your meal. Can I replace the sweet potatoes with another vegetable? Absolutely! You can use butternut squash, carrots, or even zucchini. Just keep the cooking time in mind, as some veggies cook faster than sweet potatoes. How to make the recipe lower in calories? To lower calories, use less oil or omit it entirely. You can also skip the avocado garnish or use less of it. Using less broth can help too, but be careful not to make the chili too thick. How to adjust cooking time for different quantities? If you increase the amount, the cooking time may change. A larger batch might need an extra 5 to 10 minutes. Just check the sweet potatoes to ensure they are tender. Can I use fresh tomatoes instead of canned? Yes, fresh tomatoes work well! Use about 2 to 3 cups of diced fresh tomatoes. Just remember to add a bit more broth to keep it juicy. This vegan sweet potato chili is easy to make and really tasty. It uses simple ingredients like sweet potatoes, beans, and spices. You can adapt it by adding your favorite veggies or changing the spices. Remember, you can store leftovers in the fridge or freeze them for later. Enjoy this healthy meal that warms you up and keeps you full. It’s a dish that fits many diets and is quick to whip up for any occasion. Make it your own and savor every bite!$

Warm up with this delicious Spicy Vegan Sweet Potato Chili that's perfect for any night! Packed with flavors from sweet potatoes, beans, and spices, this hearty dish is not only satisfying but also easy to make. In just 45 minutes, you can enjoy a healthy meal that's both nutritious and comforting. Click through to discover the full recipe and transform your dinner routine with this flavorful vegan delight!

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Ingredients

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) diced tomatoes

1 onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Avocado, sliced (for serving)

Instructions

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and bell pepper; sauté for about 5 minutes or until the onion is translucent.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper; cook for 1-2 minutes to toast the spices.

Add the diced sweet potatoes, black beans, kidney beans, diced tomatoes (with their juice), and vegetable broth to the pot; stir well to combine.

Bring the chili to a boil, then reduce heat and let it simmer uncovered for about 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.

Taste and adjust seasoning if needed. If you prefer a thicker chili, let it simmer longer until desired consistency is reached.

Serve hot, garnished with chopped cilantro and slices of avocado.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6