About the Recipe
This Vegan Gluten-Free Sweet Potato and Black Bean Chipotle Chili is a hearty and flavorful dish that's perfect for cozy evenings. The combination of sweet potatoes, black beans, and smoky chipotle chili flavors creates a delicious and satisfying meal. Loaded with protein and fiber, this chili provides a balanced source of nutrients. Enjoy the warmth and comfort of this nourishing bowl while benefiting from its wholesome ingredients.
● 1 tablespoon olive oil
● 1 small onion, chopped
● 2 cloves garlic, minced
● 1 small sweet potato, peeled and diced
● 1 teaspoon ground cumin
● 1 teaspoon smoked paprika
● 1/2 teaspoon chipotle chili powder (adjust to taste)
● 1 can (15 oz) black beans, drained and rinsed
● 1 can (14 oz) diced tomatoes
● 2 cups vegetable broth
● 1 cup corn kernels (fresh, frozen, or canned)
● Salt and pepper to taste
● Fresh cilantro, chopped (for garnish)
In a large pot, heat the olive oil over medium heat. Add chopped onion and cook until
translucent, about 3 minutes.
Add minced garlic, diced sweet potato, ground cumin, smoked paprika, and chipotle chili powder. Sauté for another 2-3 minutes until fragrant.
Pour in the black beans, diced tomatoes (with their juices), and vegetable broth. Stir to combine.
Bring the chili to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20
minutes, until the sweet potatoes are tender.
Add the corn kernels to the chili and cook for an additional 5 minutes to heat through.
Season the chili with salt and pepper to taste.
Serve the sweet potato and black bean chipotle chili hot, garnished with chopped fresh cilantro.
● Protein: 10g
● Fats: 4g
● Fiber: 10g
● Carbohydrates: 48g
● Sugar: 7g
● Calories: 280