Sweet Potato Black Bean Chili

Vegan, gluten-free, oil-free

Serves about 4-5


1 onion

1 large sweet potato

4 cloves garlic

15 oz. can black beans

15 oz. can pinto beans (or kidney, black, etc.)

15 oz. can diced tomatoes

2 1/2 cups vegetable broth

1 Tbsp. chili powder

2 tsp. cumin

1 tsp. smoked paprika

Salt to taste

Optional: bell pepper, chipotle, cayenne pepper, or more chili powder

Toppings if desired: avocado, cilantro, green onion, hot sauce, vegan sour cream, etc.


Dice onion. Peel and dice sweet potato. Mince garlic.

In a stockpot over medium-high heat, saute onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil saute method.)

Add chili powder, cumin, smoked paprika, and sweet potato cubes. Saute for 3 minutes.

Add minced garlic and saute 1 minute.

Add vegetable broth and diced tomatoes with juice.

Rinse and drain beans. Add to stockpot.

Increase heat and bring to a boil. Then cover, reduce heat, and simmer for about 25 minutes (or until sweet potatoes are cooked through), stirring occasionally.

Salt to taste and add any desired toppings (avocado is my favorite!)


Try stirring in some cooked brown rice or quinoa to your bowl before serving!

This is fairly mild as written (if using a mild chili powder) so add more chili powder or cayenne pepper if you prefer it spicier. (Or try a little chipotle powder for a nice, smoky kick - we love this variation!)

From thegardengrazer.com