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Servings:

Sweet Potato Black Bean Chili

This plant-based chili is just as it should be - thick, flavorful, and packed to the brim with veggies!

Total Time

40min

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

Medium Onion , chopped

•

3 cloves

Garlic , chopped

•

1 tsp

Cayenne Pepper

•

1 tsp

Crushed Red Pepper Flakes

•

2 Tbsp

Ground Cumin

•

1 Tbsp

Sweet Paprika

or Smoked Paprika

•

2 Tbsp

Extra-Virgin Olive Oil

•

2 cups

Chopped Carrots

•

1 cup

Chopped Celery

•

2 cups

Chopped Peeled Sweet Potatoes

•

Yellow Bell Pepper , chopped

•

2 cans
(28 fl oz)

Diced Tomatoes

•

2 cans
(14 fl oz)

Black Beans , drained, rinsed

•

1 can
(5.5 oz)

Tomato Paste

•

3/4 cup

Water

(optional)

Cooking Instructions

In a large soup pot, heat Extra-Virgin Olive Oil (2 Tbsp) . Add Onion (1) and Garlic (3 cloves) and sautée for a few minutes.

Add Ground Cumin (2 Tbsp) , Cayenne Pepper (1 tsp) , Crushed Red Pepper Flakes (1 tsp) , and Sweet Paprika (1 Tbsp) , and mix with onions and garlic.

Add Carrots (2 cups) and Celery (1 cup) to the pot and sautée for a few minutes. Add more olive oil if needed. You can also add a splash of water for moisture.

Add Sweet Potatoes (2 cups) and continue to sautée.

Next, add Yellow Bell Pepper (1) , Diced Tomatoes (2 cans) , Black Beans (2 cans) , and Tomato Paste (1 can) . Add Water (3/4 cup) if needed.

Simmer chili on low for 20-25 minutes to let the flavors mingle and the vegetables become tender.

Enjoy right away!

Author's Notes

Serves 6-8 people.

If you're making this chili for a little one or someone who doesn't like spices, then half the cayenne and red hot chili flakes amount and give it a taste test before adding more.

Refrigerate for up to a week or freeze for up to 3 months.

Nutrition Per Serving

CALORIES

300

FAT

5.2 g

PROTEIN

11.3 g

CARBS

51.8 g