Black Bean & Sweet Potato Chili {Vegan} with slow cooker option

vegan chili

A smokey, hearty chili that lends itself to all kinds of vegetables. Feel free to replace the sweet potato with butternut squash, or add green pepper or zucchini. I like to top it with a grilled corn and cilantro salad or just slices of fresh avocado.

Having a good vegan chili in my arsenal is super important when I’m looking for something warm, bold and comforting. This recipe is a mix of a few recipes I’ve made over the years and what I default to when I have it in my mind to make chili. I like to pack it with at least two types of beans and a combination of vegetables, although I always favor something like sweet potato.

This can also be made in a slow cooker. See below for instructions.

vegan chili 3

Black Bean & Sweet Potato Chili {Vegan}

  • 1 tablespoon oil
  • 1 onion, diced
  • 1 large sweet potato, washed and cut into small cubes
  • 1 red bell pepper, cut into small pieces
  • 1 tablespoon chili powder (medium spice level)
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1 can of diced tomatoes in juice
  • 1 can full of water
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 dried chipotle pepper*
  • salt, to taste
  • Avocado, to serve

In a large pot with lid, heat oil over a medium high heat.

Add onion and a sprinkle of salt and cook, stirring, for about 5 minutes until translucent.

Add in sweet potato and stir to coat in oil, cover and cook with onions for another 5 minutes, stirring occasionally and adding a little water to the pot if anything is sticking.

Add red bell pepper and spices (chili powder through cinnamon), cook stirring for 1 minute. Add the can of tomatoes with juice, fill the can up with water and pour that in as well. Add the rinsed black beans and kidney beans and stir everything to combine.

Add the chipotle pepper, cover and lower the heat to medium-low.

Cook at a simmer for about 30 minutes, stirring occasionally, until the potatoes are tender but not mushy. If it’s looking a bit watery, cook uncovered for about 5 minutes or until the chili has reduced and thickened.

Remove the chipotle pepper before serving.

Top with avocado or full-on guacamole, salsa or hot sauce. Go nuts.

SLOW COOKER: Saute onion in olive oil on the stove top for 5 minutes until translucent. Place sauteed onion and remaining ingredients (excluding the avocado) in the slow cooker. Cook on high for 3-4 hours or on low for 6 until the sweet potato is cooked through and tender.

Remove chipotle pepper before serving.

*If you can’t find plain dried chipotles, you can use 1-2 chipotles in adobo, chop those up into small pieces and add to the mix. No need to remove at the end.



3 thoughts on “Black Bean & Sweet Potato Chili {Vegan} with slow cooker option

  1. This looks great for one cold night about a half year from now! I use a similar recipe with black beans and butternut squash. Nothing quite like it. I will have to try sweet potatoes once as well. Have you heard of the Japanese sweet potato called SATSUMAIMO? I have been loving those that last three years while in Japan..

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