This Sweet Potato and Black Bean Chili is a one pot meal that is perfect for meatless nights! It's made with sweet potatoes, black beans, green bell peppers, and, of course, all of the satisfying flavor of a classic homemade chili without the meat!
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I usually don't eat chili during the spring and summer. The weather's warm and I try to stay away from hot, heavier meals and opt for lighter, cool weather meals instead. However, this time of year, I find myself frequenting the farmer's market a lot more. The produce is cheaper and it allows me to stock healthier ingredients in the fridge.
I recently picked up a couple cans of black beans, some sweet potatoes, green bell peppers, and a bunch of scallions (among many other fruits and vegetables) during my last farmer's market trip. So I decided to make myself a simple pot of Sweet Potato and Black Bean Chili. I devoured it over the course of a week!
I ended up making this chili again the week after I initially made it. And once again, I enjoyed it during the week for lunch. I topped it with a dollop of sour cream, shredded cheddar, and chopped green onions. It's so delicious!
Sweet Potato and Black Bean Chili
This vegan/vegetarian chili option is just as flavorful and satisfying as a hearty beef chili. But it uses fresh ingredients to create a delicious one pot meal. It's also super easy to put together. Once cooked, serve it with your favorite chili toppings.
To start this chili, we need to add a little olive oil to a large pot, or Dutch oven, and heat it over medium heat. Then, add the garlic and onion. Cook for 2-3 minutes.
Then, add the sweet potatoes, bell pepper, and black beans. Stir and continue cooking.
Next, we're going to add some crushed tomatoes to the pot. Top it off with a little water and stir.
Sprinkle in the chili seasoning. If you use your own homemade chili seasoning, you'll need 1.25 ounces (about 3 tablespoons).
Give the pot a good stir and bring to a simmer. Once it starts bubbling, lower the heat and cover the chili, stirring occasionally.
For a quick cook, keep the heat on medium and cook for 20-30 minutes, or until the potatoes have softened. I like to cook on low for about 1 hour.
When the chili is ready, spoon it into bowls and top with your favorite chili toppings. I promise you, you won't miss the meat!
Sweet Potato and Black Bean Chili
Ingredients
- 1-2 tbsps. olive oil extra virgin
- 3 cloves garlic minced
- 1/4 cup red onion chopped
- 2 sweet potatoes peeled and cut into chunks
- 1 large green bell pepper cut into chunks
- 15 oz. black beans rinsed and drained
- 15 oz. crushed tomatoes
- 2/3 cups water
- 1.25 oz. packet chili seasoning
Instructions
- In a large pot, add olive oil and heat over medium heat. Add the garlic and onion and cook until fragrant, about 2-3 minutes.
- Add sweet potatoes, bell pepper, and black beans. Stir to combine and continue cooking.
- Pour in the crushed tomatoes and water. Stir. Then, stir in the chili seasoning.
- Bring chili to a boil. Then, lower to a simmer. Cover and cook.
- For a faster cooked chili, keep heat on medium, cover, and cook 20-30 minutes. For a slower cook, reduce heat to low, cover, and cook for an hour.
- When ready to serve, top with your favorite chili toppings like sour cream, chopped scallions, or shredded cheese.
If your significant other happens to be a total carnivore like mine, you could add ground beef or ground turkey to bulk up this chili. But it's honestly so flavorful and satisfying on its own that it's a delicious meal for meatless nights.
Did you make this Sweet Potato and Black Bean Chili recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
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