Sweet Potato Black Bean Chili that’s loaded with protein, fiber and healthy delicious veggies. A hearty vegan meal ready in 30-minutes.
Let me guess. You’re having a hard time convincing people to come over and watch the Super Bowl. Right? They’re probably afraid your food is going to suck because there ain’t gonna be no meat or cheese. Well, here’s the game plan for the big game.
You serve up this amazing Sweet Potato Black Bean Chili to your friends. Then, you watch them eat multiple bowls of this amazing gridiron grub along with their words.
If possible, be gracious and humble when accepting their apologies. But, if you resort to taunting and name calling I won’t think less of you. They probably deserve it.
Sweet Potato Black Bean Chili
BLACK BEANS. Black beans provide you with a ton of protein and loads of fiber.
SWEET POTATO. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
When you combine both of these super foods with some spices you get an amazing pot of chili that kicks some serious ass! Yes, it’s super healthy. But, it’s also full of flavor and super hearty.
So, tell your friends to KEEP CALM and EAT. They will be more than satisfied and won’t miss the animal flesh.
Alright, enough talk. Let’s make some chili!
First things first. START WITH GOOD INGREDIENTS! I LOVE Cento Crushed Tomatoes and Cento San Marzano Peeled Tomatoes. NO, they are not paying me to say this. I just like promoting things I believe in and use. And, this is one product that sets the bar high.
They’re not expensive and these specific canned tomatoes are extremely low in sodium. 20mg per serving! FREAKING AWESOME!
How To Make Sweet Potato Black Bean Chili
- Heat a nonstick skillet over medium-high heat and cook onions for a few minutes until they’re soft. Sprinkle the spices over the onions and cook a little more allowing the spices to toast up nicely.
- Add some veggie broth and your sweet potatoes. Let the sweet potatoes cook for about 10-minutes so they can soften a bit.
- Now, you basically just add everything else and let it cook.
Yes, it’s that easy! And, in about 30-minutes you have an awesome pot of chili that’ll make everyone happy.
All About The Spice
The secret to any good chili are the spices. I know. Most will say the meat. But, that’s crap! It’s the spices.
Chili powder, cumin, and smoked paprika make up this special blend. And, there’s a little maple syrup to help balance everything out. It’s a great combination of mildly spicy, smoky and a little sweet.
And, one little extra special ingredient you may have noticed. Cocoa Powder.
Chocolate? In chili? But, why? Because it adds a little more depth of flavor and color. You can leave it out. But, do so at your own risk.
There you have it. A hearty, healthy and delicious pot of chili that’s quick and easy. And, sure to make everyone happy.
This Sweet Potato Black Bean Chili is simply AWESOME! It’s…
- Comfort food
- Perfect for the BIG GAME
- Easy to make
- Super satisfying
- & DELICIOUS!
Don’t forget the toppings! My favorites are Cashew Sour Cream, avocado, jalapeños, chopped green onion and cilantro. And, if you’re wanting to keep it low in fat, you can try my Easy Vegan Tofu Sour Cream.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.Print
Sweet Potato Black Bean Chili that’s loaded with protein, fiber, and healthy delicious veggies. A hearty vegan meal ready in 30-minutes.
- 1 onion (white, yellow, etc.), chopped
- 2 tablespoon. chili powder
- 1 tablespoon. ground cumin
- 1 tablespoon. smoked paprika
- 2 ½ cup low sodium veggie stock
- 1 sweet potato, diced
- 1 28-ounce can crushed tomatoes (I prefer Cento. Because they’re delicious and VERY low in sodium)
- 1 28-ounce can Cento San Marzano peeled tomatoes
- 2 15-ounce cans low-sodium or no salt added black beans, drained and rinsed
- 1 15-ounce can low-sodium or no salt added red kidney beans, drained and rinsed
- ¼ cup ketchup
- 2–3 tablespoon maple syrup (optional)
- 2 tablespoon. low-sodium soy sauce
- 2 teaspoon. Worcestershire (make sure it’s vegetarian)
- 1 ½ tablespoon. cocoa powder
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- Salt to taste, if needed
- Heat a soup pot or stockpot over medium-high heat. While the pot heats up, chop and separate all your veggies so you can just dump them in when you’re ready. Don’t wait and try to do it as you go. Too much stress.
- When the pot is completely heated, add your onions and cook until they start to brown. Add chili powder, cumin, smoked paprika, and completely cover the onions. Let the spices and onions toast for about 10-20 seconds. Then, pour in ½ cup of the veggie broth and let cook until most of the veggie broth evaporates.
- Add 2 cups of veggie broth and sweet potatoes to the pot. Reduce heat to medium and let the sweet potatoes simmer for about 10 minutes. You want to give the sweet potatoes time to soften up a bit.
- Now add the tomatoes, beans, ketchup, maple syrup, soy sauce & Worcestershire. Mix everything well and let simmer for about 5 minutes. Crush the whole peeled tomatoes by hand before adding them to the pot.
- Sprinkle in the cocoa powder and stir until it dissolves.
- Finally, toss in the red and green bell peppers. Stir until everything is well combined. Salt to taste. Reduce heat to low and let simmer for 20-30 minutes.
- Serve hot with optional toppings.
- Serving Size:
- Calories: 120
- Sugar: 7.4 g
- Sodium: 175.6 mg
- Fat: 0.8 g
- Carbohydrates: 24.3 g
- Fiber: 7.3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: chili, veggie chili, vegan, plant-based, low-fat