Vegan Black Bean Chilli with Sweet Potato

Recipe Image
Total Time: 1 hour
Nutritional Information
(per 1 serving)

Calories: 349   Fat: 5g
Protein: 14g   Carbohydrates: 67g

We have a growing archive of vegetarian and vegan recipes and this awesome Vegan Black Bean Chilli from VegKitchen is a worthy addition. It’s easy to prepare and each hearty bowl sports an interesting combination of rich, sweet and spicy flavours.

Ingredients

Makes 6-8 servings

  • 2 medium-large sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 medium red or green bell pepper, diced
  • 3 cans (425 grams each) black beans, drained and rinsed
  • 800 grams diced tomatoes ( fire-roasted)
  • 1 or 2 small fresh hot chillies, seeded and minced, or one 220-gram can chopped mild green chilies
  • 2 teaspoons good-quality chili powder, or more, to taste
  • 2 teaspoons ground cumin, or more, to taste
  • 1 teaspoon dried oregano
  • 4 grams minced fresh cilantro, or more, to taste, plus more for garnish
  • Salt to taste

Directions

  1. Bake or microwave the sweet potatoes until just firm.
  2. When cool enough to handle, peel and cut into ½ to ¾-inch dice. Set aside until needed. Or, you can scrub or peel them, dice, and steam in a small amount of water until just done.
  3. Heat the oil in a large soup pot.
  4. Add the onion and sauté over medium heat until the onion is translucent.
  5. Add the garlic and continue to sauté until the onion is golden.
  6. Add the remaining ingredients except the cilantro and salt.
  7. Add ½ cup water, bring to a slow boil, then lower the heat and cover.
  8. Simmer gently for 15 minutes.
  9. Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.
  10. Stir in the cilantro, then season gently with salt.
  11. If time allows, let stand off the heat for an hour or two, then heat through as needed.
  12. Top each serving with extra cilantro, if desired.

Recipe and photo courtesy of VegKitchen

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