Vegan Sweet Potato Black Bean Chili
This flavorful and comforting dish is a crowd pleaser with a few secret ingredients that keep you coming back for more.
Ingredients
- 3 tbsp avocado oil
- 1 medium yellow onion, diced
- 2 medium carrots, scrubbed and diced
- 4 cloves garlic, minced
- 1-28 oz can no salt added diced tomatoes
- 1-284 g bag frozen sweet potato, chopped into bite-sized pieces (or 2 heaping cups leftover sweet potato cubes)
- 1-14 oz can no salt added black beans (or 1 1/2 cups (375ml) cooked beans)
- 1-14 oz can no salt added white cannelini beans (or 1 1/2 cups (375ml) cooked beans)
- 1-14 oz can baked beans in tomato sauce
- 1 1/2 cups frozen corn
- 1 cup water
- 2 tbsp chili powder
- 2 tbsp pure maple syrup
- 2 tsp ground cumin
- 2 tsp pure cocoa powder
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp paprika (sweet or smoky)
- 1/4 tsp ground cinnamon
- Garnish (optional) diced avocado, chopped cilantro leaves, hot sauce
Instructions
- In a large pot, heat oil on medium high and add onion and carrot. Cook, stirring occasionally for 5-7 minutes until onion is soft and glossy.
- Turn down to medium and add garlic, stirring for one minute so it doesn't burn
- Next, add all the vegetables: tomatoes, sweet potato, beans, corn and water. Stir and add all of the seasonings: chili powder, maple syrup, cumin, cocoa, salt, onion powder, garlic powder, paprika and cinnamon.
- Stir and then let the chili simmer for 10-15 minutes to let flavours blend (or longer, if you have time!).