About the Recipe
This vegan chili is packed with flavor and nutrients, thanks to the sweet potatoes and black beans. It's a great one-pot meal that's perfect for a cold night.
1 large sweet potato, peeled and diced
1 can black beans, drained and rinsed
1 can diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
Optional toppings: avocado, cilantro, lime wedges
In a large pot or Dutch oven, heat some oil over medium heat.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add the sweet potato, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
Stir to combine and bring to a boil.
Reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Serve hot with your choice of toppings.