black bean chili

Full of flavor and so simple to make, this Sweet Potato Black Bean Chili is a wonderfully satisfying vegetarian meal! Best served with avocado chunks, cilantro and cornbread.

Sweet Potato Black Bean Chili

olive oil

onion,

garlic cloves,

sweet potato,

chili powder

cumin

smoked paprika

salt

tomatoes,

black beans, drained and rinsed

water

avocados

chopped cilantro

chopped green onions

Vegan Sour Cream

Vegan Cornbread

In a large pot over medium heat, add the olive oil. Saute the diced onion for 3-4 minutes, until translucent, then add in the garlic and sweet potato and cook about 2 more minutes.

Next add the chili powder, cumin, smoked paprika and salt. Stir into the vegetable mixture.

Pour in the diced tomatoes along with their juices, drained and rinsed black beans and the 2 cups of water. Stir to combine. Simmer the mixture, uncovered, for 20-25 minutes.

Use the back of a spoon to mash some of the sweet potatoes for a thicker texture, if desired.

Serve with avocado chunks, cilantro, chopped green onions, vegan cornbread or vegan sour cream.

One of my favorite vegetarian recipes, this Sweet Potato and Black Bean Chili with Quinoa is a hearty vegetarian chili recipe that's easy enough for a weeknight. This healthy chili can be made on the stove top or in your slow cooker or Instant Pot.

Sweet Potato and Black Bean Chili with Quinoa

olive oil (divided)

onion

garlic (minced)

potatoes

oregano

black pepper

tomato paste

can diced tomatoes

vegetable broth (plus more as needed)

quinoa (rinsed and drained)

black beans

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-low heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and stir for 30 seconds.

Increase the heat to medium and add the remaining ½ tablespoon olive oil and the chopped sweet potatoes to the pot. Cook for 5 minutes, stirring occasionally.

Stir in the chili powder, cumin, oregano, smoked paprika, salt, pepper and tomato paste. Cook, stirring, for 2-3 minutes to deepen the flavors of the spices and tomato paste.

Stir in the the diced tomatoes, broth, quinoa and black beans.

Reduce heat to a low simmer and cook for about 25 minutes, until the quinoa and sweet potatoes are soft.

Serve with toppings as desired: Greek yogurt or sour cream, avocado, shredded cheese, cilantro, chopped red onion, green onion. A squeeze of fresh lime juice also brightens up the flavors.

Delicious, nutritious fare that'll fill you up without weighing you down. 

Sweet Potato and Black Bean Chili

yellow onion, diced

garlic,

sweet potato, peeled and finely chopped

(28 oz) can fire roasted tomatoes

(15 oz each) cans black beans, drained and rinsed

water or broth

fresh cilantro, chopped

Lime wedges,

cilantro,

salt and black pepper,

In a large pot over medium heat, add olive oil. Add onion and cook until translucent, about 4 minutes. Add garlic and sweet potato and cook 2 minutes more.

Stir in chili powder, cumin, paprika, and season with salt and pepper.

Add tomatoes and their juices, black beans, and 1 1/2 cups water or broth. Stir to combine and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.

Season to taste with salt and pepper and stir in chopped cilantro. If a thinner texture is desired, add more water/broth. If a thicker texture is desired, mash some of the sweet potatoes with a spoon.

Serve with lime wedges and additional cilantro. Enjoy!

Simple, 5-ingredient sweet potato black bean chili that comes together in less than 1 hour! Easy, delicious, super healthy, and so satisfying! Throw in whatever spices you have to amp up the flavor.

5-Ingredient Sweet Potato Black Bean Chili

salsa ((chunky is best))

beans salt

vegetable stock

Tbsp chili powder

tsp cumin

tsp cinnamon

tsp chipotle powder

hot sauce

cilantro

red onion

Guac / Avocado

Lime juice

In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper (amounts as original recipe is written // use more or less if altering batch size). Stir and continue cooking on medium heat until translucent and soft.

Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin, and chipotle powder - all are optional). Cook for 3 minutes. Then add salsa, water, and vegetable stock.

Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 - or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.

Serve with fresh cilantro, onion, avocado, and/or lime juice. Chips make an excellent spoon.

This delicious, hearty Sweet Potato Chili is loaded with black beans, vegetables, and all the classic spices. It also freezes well and makes a great meal prep option.

Sweet Potato Chili with Black Beans

onion (chopped)

carrot

celery

bell pepper (stemmed,

coriander

thyme

chipotle chili powder (optional,

Salt and black pepper

(15.5 ounce) cans black beans (drained and rinsed)

tomato purée

avocado (diced, for serving)

cilantro (for serving)

scallions (for serving)

Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, carrot, celery, bell pepper, chili powder, cumin, coriander, oregano, thyme, chipotle chili powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.

Stir in garlic until fragrant, about 30 seconds. Stir in sweet potatoes, black beans, tomato puree, diced tomatoes and their juice, and water. Bring to a simmer, cover, and cook until the sweet potatoes are tender and starting to break down, about 30 minutes.

Remove lid and continue to simmer until slightly thickened, about 30 minutes longer. Simmer longer for a thicker sauce. Season to taste with salt and pepper. Serve avocado, cilantro, and scallions if desired.

The best vegetarian chili of all times is coming your way in the form of this Black Bean Sweet Potato Chili!!!

Black Bean Sweet Potato Chili

extra-virgin olive oil

potato

chipotle pepper

black beans (rinsed)

tomatoes

quinoa

lime juice

suggestions: avocado (cilantro, crema, cheese)

Heat a large heavy bottom pot with the oil over medium high heat.

Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.

Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.

Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.

Cover the pot and reduce the heat to maintain a gentle simmer.

Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.

Add the lime juice and remove the pot from the heat. Season with salt as needed.

Garnish with avocado, cilantro, crema or cheese before serving.

This Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.

Easy Black Bean Vegetarian Chili with Spiced Yogurt

garlic powder

onion powder

Stonyfield Organic whole milk plain yogurt

15 oz cans black beans

red bell pepper (chopped)

jalapeno (plus more for garnish)

corn

tomato sauce

less-sodium vegetable broth

Optional Toppings: shredded cheddar (diced red onions, cilantro, diced avocado)

Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. Set aside.

Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.

Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.

Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.

Bring to a boil, cover and simmer about 15 minutes, stirring until thickened.

Serve topped with spiced yogurt plus your favorite optional toppings.

Vegetarian Black Bean Chili with Spiced Yogurt


PRINT RECIPE https://www.skinnytaste.com/black-bean-vegetarian-chili/

Vegetarian Black Bean Chili with Spiced Yogurt

Full of fall squash, veggies and hints of chipotle powder and cinnamon, this vegan Butternut Squash &amp; Black Bean Chili makes a really wonderful warm autumn chili!

BUTTERNUT SQUASH &amp; BLACK BEAN CHILI

onion (any color), diced

garlic, garlic

chipotle powder,

red bell peppers, cored, seeded and diced

(15 oz) black beans, drained and rinsed, or 3 cups home cooked black beans

(15 oz) fire roasted diced tomatoes + juice

water or vegetable broth

cocoa powder

himalayan salt,

avocado

onions

lime wedges

sour cream

Stovetop: In a large 5 &#8211; 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 &#8211; 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.

Slow Cooker: Place ingredients into your slow-cooker, finishing with the vegetable broth and give a good stir. Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours. Taste, and season with additional salt and pepper or seasonings as needed.

Serve with garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins!

Store

Keep leftovers stored in the refrigerator, covered, for up to 5 days. For longer storage, store in the freezer in freezer safe containers for up to 2 &#8211; 3 months.

I'm not a vegan- but if everything tastes this good, I could be! Added corn, because we had some leftover. Used crushed red pepper instead of chipotle, because that's what I could find in the spice cupboard. Other than that, stuck to the recipe. Yum!

This is such a tasty recipe! I did everything but add the cocoa. I put in a little jalapeño with the red bell peppers for some extra spice too. Thanks for sharing this delicious dish with us!

I made this today. It was delicious:)
The only thing I did was cooked it in my instapot for an hour. It turned out perfect!  I love this recipe.

I bought butternut squash and I wanted to somehow make with black beans. So I searched for recipes and this one seemed to have the flavors I like. I tossed cumin seeds in the pot because I don't like a strong taste of cumin. Seriously... this recipe was amazing! I will make again and again!

So good and the whole family loved it (kids included)!! I used my instant pot and sautéed the veggies in the beginning. Can’t wait to make it again!

This easy black bean chili is creamy, flavorful, and delicious - the perfect cozy meal on a cold day. It&#039;s vegan, vegetarian, and gluten-free, and it will keep in the fridge for up to 4 days. It also freezes well.

Black Bean Chili

red bell pepper (diced)

sea salt

garlic

chili powder*

beans

green chiles, no need to drain

maple syrup

lime juice (plus wedges for serving)

cayenne (optional)

Sour cream or Greek yogurt

Avocado

Cilantro

Tortilla chips

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.

Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.

Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. Serve with lime wedges and desired toppings.

With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time.

Quick Black Bean and Sweet Potato Chili

extra virgin olive oil

bell pepper (diced)

can diced tomatoes (try fire-roasted)

chiles

chili powder (or more, to taste)

cumin (or more, to taste)

Salt

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 1/2 to 3/4-inch dice. Set aside until needed. Or, you can scrub or peel them, dice, and steam in a small amount of water until just done.

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden.

Add the remaining ingredients except the cilantro and salt. Add 1/2 cup water, bring to a slow boil, then lower the heat and cover. Simmer gently for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.

Stir in the cilantro, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra cilantro, if desired.

This Black Bean Chili recipe is easy to make and full of big flavor! It's cozy and hearty, the ideal vegetarian dinner idea.

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