Are you ready to warm your soul with a bowl of hearty goodness? Our Sweet Potato Bean Chili is not just a meal; it's a celebration of flavors that will tantalize your taste buds and nourish your body! This vegan, gluten-free delight combines the natural sweetness of sweet potatoes with the rich, savory notes of beans and spices, creating a dish that's both comforting and satisfying. Perfect for chilly evenings or a cozy gathering, this chili is sure to impress your family and friends. Dive into this recipe and discover how easy it is to whip up a pot of pure deliciousness that serves six hungry mouths!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 sweet potato, peeled and diced
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and measuring them out. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced sweet potato to the pot. Stir well to combine with the onions and garlic, and cook for about 5 minutes, allowing the sweet potatoes to soften slightly.
- Once the sweet potatoes have started to soften, add the drained and rinsed kidney beans and black beans to the pot. Stir to mix all the ingredients together.
- Pour in the can of diced tomatoes (including the juice) and the vegetable broth. Stir well to combine all the ingredients.
- Season the chili with chili powder, cumin, salt, and pepper. Stir again to ensure the spices are evenly distributed throughout the mixture.
- Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the chili simmer for about 30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
- After 30 minutes, taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or spices according to your preference.
- Once the chili is ready, remove it from the heat and let it sit for a few minutes before serving. This allows the flavors to deepen even further.
- Serve the Sweet Potato Bean Chili hot, garnished with your favorite toppings such as avocado, cilantro, or lime wedges, if desired. Enjoy your delicious, vegan, and gluten-free meal!
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your ingredients before you start cooking. This will make the process smoother and more enjoyable!
- Customize Your Spice Level: Feel free to adjust the chili powder and cumin to suit your taste. If you like it spicy, add a pinch of cayenne pepper or some diced jalapeños for an extra kick.
- Texture Matters: For a creamier chili, consider mashing a portion of the sweet potatoes after they’ve cooked down. This will give your chili a thicker consistency.
- Fresh Herbs: Garnishing with fresh cilantro or parsley not only adds a pop of color but also enhances the flavor. A squeeze of lime juice just before serving can brighten up the dish even more!
- Make It a Meal: Serve your chili with a side of cornbread or over a bed of quinoa for a complete and satisfying meal that’s packed with nutrients.
- Leftovers Love: This chili tastes even better the next day! Store any leftovers in an airtight container in the fridge, and reheat for a quick and delicious meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
