Bean Chili with Sweet Potatoes

This chili is a flavor-packed, plant-based comfort food loaded with sweet potatoes, protein-rich beans, and smoky spices simmered together for the ultimate cozy meal!

Time to read: 5 min | Time to make: 60 min | Yields: 7 servings

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 onion, finely chopped

• 1 large carrots, chopped

• 1 red pepper, diced

• 4 large garlic cloves, minced

• 1 jalapeno, minced

• 1 tablespoon ground chili

• 1 tablespoon cumin seeds

• 1/2 teaspoon coriander

• 1 ½ teaspoon smoked paprika

• 1 teaspoon dried oregano

• 2 tablespoons tomato paste

• 1 28-ounce can chopped tomatoes

• 2 cups vegetable broth or water

• 2 (15-ounce) cans pinto beans, rinsed and drained

• 1 (15-ounce) can black beans, rinsed and drained

• 2 sweet potatoes, chopped

• Salt to taste

• 1 bay leaf

• 1/4 cup chopped cilantro

• Lime juice

Garnish/serving

• Rice or quinoa

• Cornbread

• Avocado

• Plant-based cheese

Method

1. In a large pot or Dutch oven, warm 2 tablespoons olive oil over medium heat until shimmering. Add the onion, bell pepper, carrot, and 1/4 teaspoon salt. Stir to combine and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 7 minutes.

2. Add the garlic, jalapeno, and all the spices (chili powder, cumin seeds, coriander, smoked paprika, oregano, and tomato paste). Stir constantly and cook until fragrant, about 1 minute.

3. Add the chopped tomatoes (with their juices), the drained black and pinto beans, vegetable broth, sweet potatoes, and bay leaf. Stir everything together and bring to a simmer.

4. Let the chili cook for 30-45 minutes, stirring occasionally to prevent sticking. Adjust salt to taste as the chili simmers.

5. Remove the pot from heat and discard the bay leaf. Transfer 2 cups of the chili to a blender and blend until smooth. Pour the blended chili back into the pot and stir to combine.

6. Mix in the chopped cilantro and squeeze in fresh lime juice to taste. Add another 1/4 teaspoon salt, if needed.

7. Serve the chili hot over rice or quinoa. Top with your favorite garnishes like avocado slices, plant-based cheese, or corn tortilla chips.

Nutrition facts per serving:

Energy: 267 kcal | Carbs: 49 g | Protein: 14 g | Fat: 3 g