If you want to impress a crowd with a vegan dish, this chili is an excellent choice. Make a big batch of this chili and people are going to ask you for the recipe. It’s really that good! The best part is that it’s so easy to make. All you have to do is sauté the onions and garlic with the chopped sweet potato for a few minutes. Pour in the remaining ingredients and then simmer for about 20-25 minutes and, voila, your chili is ready to go!
Slurping chili on a cold night is magical. The hint of spice keeps you coming back, bite after bite. Sometimes, you can’t even wait for the chili to cool and you burn your mouth. That’s how powerful chili is! You don’t even want to blow on the spoonful of chili to cool it off, so you risk your life with this culinary endeavor. Okay, maybe that’s a little dramatic. If there’s one thing we can agree on, it’s that chili is homey and comforting, and it very easily becomes a vegan dish. The only thing you have to exclude is meat for it to become vegan!
What do you serve with this chili? Quite frankly, you can enjoy it as it is because it is that delicious. Topping the chili with diced green onion is an excellent choice, but you can also top it with chopped avocado, chopped cilantro, or diced onion. The chili doesn’t need these enhancements, but they do add another dimension of flavor.
- Prep Time:10m
- Cook Time:30m
- Total Time:40m
- Serves: 4 servings
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 1/2 tbsp. olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 2 tbsp. chili powder
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 1 tsp. sea salt
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can black beans
- 2 c water
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and sauté for about three to four minutes, or until translucent.
- Add the garlic to the pot and cook for a minute or so before adding the diced sweet potato. Cook for an addition five minutes, stirring occasionally.
- Season the sweet potato mixture with chili powder, cumin, paprika, and sea salt and mix well.
- Pour the diced tomatoes, black beans, and water into the pot and mix to combine. Bring to a boil and then reduce to a low simmer to cook, uncovered, for 20-25 minutes. Stir periodically throughout the simmering process.
- Remove the chili from the heat and ladle into bowls. Top with optional sliced green onion, avocado, or whatever else tickles your fancy.
