Save A hearty, spicy vegan chili that's perfect for cozy evenings — and packed with fiber and flavor.
The first time I made this chili, everyone went back for seconds. It's become a weeknight favorite thanks to its flavor and simplicity.
Ingredients
- Sweet potatoes: 2 medium, diced
- Black beans: 1 can, rinsed
- Diced tomatoes: 1 can
- Onion: 1 small, diced
- Chili powder: 1 tbsp
Instructions
- Sauté:
- In a large pot, sauté onion and sweet potatoes for 5 minutes.
- Add Spices:
- Add chili powder and stir to coat.
- Add Beans and Tomatoes:
- Pour in black beans and diced tomatoes with liquid.
- Simmer:
- Simmer for 20 minutes until potatoes are tender.
- Serve:
- Serve hot with cornbread or avocado.
Save This chili reminds me of fall evenings with my family gathered at the table and sharing second helpings.
Required Tools
Use a sturdy pot and a good knife for easy prep.
Allergen Information
Naturally free of common allergens.
Nutritional Information
Per serving: 290 calories, 4 g total fat, 44 g carbohydrates, and 11 g protein.
Save This chili comes together quickly and makes the perfect meal on a chilly night. Store leftovers for easy lunches.
Recipe Guide
- → Can I add other vegetables to this meal?
Yes, corn or bell peppers add great texture and flavor. Customize based on your preferences or what's on hand.
- → How do I adjust the spice level?
Increase heat by adding cayenne pepper or paprika, or reduce chili powder for milder flavor. Taste as you go.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making this dish ideal for those avoiding gluten.
- → What toppings go well with this chili?
Try sliced avocado, fresh cilantro, vegan cheese, or serve alongside cornbread for added richness.
- → What kitchen tools do I need?
A large pot, knife, and spoon are all that's needed for preparation and cooking.
- → Can I make this dish ahead?
Yes, flavors develop further when left to chill and reheat. Store covered in the refrigerator for up to 3 days.