Black Bean & Sweet Potato Chili

{ Black Bean & Sweet Potato Chili }

Cheers to another Soup Saturday!

I have shared other chili recipes (like basic vegetarian, quinoa & pumpkin), but I thought these frigid temps this week deserved another chili call out. Here is a recipe for vegan black bean and sweet potato chili! So easy and so yummy!

{ ingredients }

  • 2 Tbs. olive oil (I used jalapeno olive oil for an extra kick)
  • 1 large white or yellow onion, chopped
  • 1 large sweet potato, peeled and cubed
  • 1 small can of green chilies, with liquid
  • 2-3 heaping Tbs. of chili powder (I used Savory’s Medium Chili Powder)
  • 1-2 Tbs. of ground cumin (to taste)
  • 1 Tbs.of ground chipotle chili powder (to taste) – OPTIONAL
  • 3 Tbs. tomato paste
  • 1 Tbs. fresh oregano, chopped – OPTIONAL
  • 1 – 15 oz. can of fire-roasted diced tomatoes
  • 2 – 15-ounce container black beans, drained and thoroughly rinsed
  • Course salt (to taste)

{ directions }

  1. Add onions and olive oil to large stock pot and cook until fragrant, about three minutes. 
  2. Stir in the green chilies, sweet potato, spices and tomato paste and cook for another few minutes. 
  3. Add in tomatoes, oregano and beans. Bring to a boil and then lower heat. Cover and simmer for about 45 minutes.
  4.  Season to taste with salt, and serve and don’t forget the toppings! My favorites are plain Greek yogurt and green onions….maybe some avocado and/or sharp cheddar cheese.
  5. Yum! Enjoy!

*I actually made this in my new Breville Risotto Maker & Slow Cooker. I started out on the sauté setting, and then changed to the slow cooker (high) when I added the tomatoes. I ended up leaving it for 3 hours and it was perfect!*

Makes about 8-10 servings. 359 calories per bowl (no toppings).

{ Keep Cooking in Love & Light! }


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