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Sweet Potato Black Bean Chili

Vegetarian Sweet Potato and Black Bean Chili

  • Author: Homemaker's Habitat
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Vegan Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

Description

This vegan Sweet Potato Black Bean Chili is so hearty and delicious you won’t miss the meat.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon unsweetened cocoa powder
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 (15 ounce) can diced fire-roasted tomatoes
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4 cups best quality vegetable broth (such as Aneto)
  • 1/4 cup quinoa, rinsed
  • Salt & papper to taste
  • Garnishes: Diced avocado, chopped cilantro, lime wedges, tortilla chips

Instructions

  1. Heat olive oil in a nonstick Dutch oven over high heat, onion until translucent, about 5 minutes. Add the garlic, chili powder, garlic, cumin, cinnamon and cocoa powder; cook 1 minute longer. Stir in the sweet potatoes, beans, tomatoes, vegetable broth and quinoa.
  2. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes and quinoa are tender. Season generously with salt and pepper
  3. Add garnishes and serve immediately.

Keywords: Vegan, Sweet Potato Black Bean Chili