Step 1

Prepare ingredients: dice onion, mince garlic, cube sweet potato, peel and chop carrots, drain and rinse black beans.

Step 2

Heat a stock pot on medium temperature. Add oil, onion, and garlic. Sauté for 2-3 minutes. Add all other ingredients to the stock pot. Stir to combine.

Step 3

Bring ingredients to a rapid boil. Reduce heat to medium-low and simmer, partially covered, for 1 hour. Stir occasionally while simmering. The chili may need more or less time depending on the type of pot and temperature of your stove. You’ll know it’s finished cooking when the sweet potato cubes are soft (i.e. easily pricked with a fork) but still intact.

Step 4

Serve chili with vegan sour cream, cilantro, and corn tortilla chips.