Sweet potatoes, black beans, and spices create a satisfying, flavorful chili topped with fresh ingredients.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, seeded and chopped
→ Legumes
05 - 2 cans (15 oz each) black beans, drained and rinsed
→ Tomatoes
06 - 2 cans (14.5 oz each) diced tomatoes
07 - 1 tablespoon tomato paste
→ Liquids
08 - 2 cups vegetable broth
→ Spices & Seasonings
09 - 2 teaspoons ground cumin
10 - 1 1/2 teaspoons smoked paprika
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon ground cinnamon
15 - 1/2 teaspoon salt, more to taste
16 - 1/4 teaspoon black pepper
→ Oil
17 - 2 tablespoons olive oil
→ Optional Toppings
18 - 1/4 cup cilantro, roughly chopped
19 - Diced avocado
20 - Sliced jalapeños
21 - Lime wedges
22 - Shredded vegan cheese
# Method:
01 - Heat olive oil in a large pot over medium heat. Add diced sweet potatoes and chopped onion. Sauté for 5 minutes, stirring frequently, until beginning to soften.
02 - Stir in minced garlic and chopped red bell pepper. Cook for 3 minutes, allowing vegetables to become fragrant and begin to caramelize.
03 - Add ground cumin, smoked paprika, chili powder, ground coriander, dried oregano, cinnamon, salt, and black pepper. Mix thoroughly and toast spices for 1 minute.
04 - Add tomato paste and cook for another 1 minute, stirring to coat vegetables. Pour in diced tomatoes and vegetable broth, scraping the pot to loosen browned bits.
05 - Fold in black beans. Mix well to combine all ingredients evenly.
06 - Bring mixture to a gentle boil, then reduce heat to low. Cover and allow to simmer for 25 minutes or until sweet potatoes are tender and chili is thickened.
07 - Taste and adjust salt and pepper as needed. Remove from heat.
08 - Ladle chili into bowls. Garnish each portion with cilantro, diced avocado, sliced jalapeños, lime wedges, or vegan cheese, as desired.
