Sweet potato and black bean chili
45 min · 14 g protein · 339 cals / serving
A thick, smoky vegan chili of black beans and soft cubes of sweet potato, deepened with cumin, smoked paprika and a spoon of cocoa and brightened with lime. One pot, 45 minutes, five big bowls, and it only gets better in the fridge.
Ingredients
- 1 tbsp canola oil
- 1 large red onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
Spices
- 1 1/2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika, smoked
- 1 tsp dried oregano
- 2 tsp cocoa powder, unsweetened
- 1 large (about 1 lb) sweet potatoes, peeled, 1.5 cm (1/2-inch) cubes
- 1 can (14.5 oz) diced tomatoes, fire-roasted if you can find them
- 2 tbsp tomato paste
- 2 cups water, or vegetable broth
- 1 1/4 tsp salt
- 3 cans (15 oz each) black beans, drained and rinsed
- 2 tbsp lime juice
To serve
- a handful fresh cilantro, chopped
Steps
- Heat the oil in a large pot over medium heat and cook the onion and pepper 5 minutes, until soft.
- Add the garlic and all the spices, including the cocoa, and stir for 1 minute until fragrant.
- Add the sweet potato, tomatoes, tomato paste, water and salt. Bring to a boil, then lower the heat, half cover and simmer 15 minutes.
- Stir in the beans and simmer 10 minutes more, uncovered, until the sweet potato is tender and the chili is thick. Mash a few spoonfuls of beans and potato against the side of the pot if you like it thicker.
- Take it off the heat, stir in the lime juice and taste for salt. Serve with cilantro. It keeps 4 days in the fridge and freezes for 3 months in portions.
Good to know
What goes on top?
Avocado, sliced green onion, a squeeze of lime, pickled jalapeños or a spoon of plain yogurt (soy yogurt keeps it vegan). Add them after reheating.
Can I swap one can for kidney or pinto beans?
Yes, any mix of three cans works; black beans give the creamiest pot.
Alternative
Per
- Calories
- 76
- Protein
- (18%)
- 3 g
- Fat
- (19%)
- 1 g
- Carbohydrates
- (64%)
- 13 g
- of which sugar
- 3 g
- Fiber
- 4 g
- Sodium
- 232 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1694 kcal goes into the pot and 2531 g of ingredients comes out as about 2230 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.