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- 2 large sweet potatoes, peeled and diced - 1 can of black beans, drained and rinsed - 1 can of kidney beans, drained and rinsed - 1 can of diced tomatoes (14 oz) - 1 bell pepper (red or green), chopped - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) I love how each ingredient in this vegan sweet potato chili brings a unique flavor. Sweet potatoes add a creamy texture and natural sweetness. The black and kidney beans offer protein and heartiness. Fresh vegetables like tomatoes, bell peppers, and onions make the dish vibrant and colorful. The spices are essential. Chili powder gives warmth, cumin adds depth, and smoked paprika brings a lovely smokiness. I always choose vegetable broth for a rich base without meat. Olive oil helps sauté the veggies, making them soft and tasty. Finally, you can top your chili with fresh cilantro and avocado. These add a burst of freshness. You can also adjust the amount of spice to your liking. I recommend tasting as you go. This way, you can make it just right for you! 1. Start by chopping your vegetables. Take the onion and bell pepper. Dice them into small pieces. This helps them cook evenly and blend well in the chili. 2. Next, heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Sauté for about five minutes. You want them to soften and become fragrant. 3. Now, it's time to add garlic and spices. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook this mix for one to two minutes. The spices will release their flavors, making your kitchen smell amazing. 1. Add the diced sweet potatoes to the pot. Stir them in with the onion and spices. This ensures the sweet potatoes soak up all the great flavors. 2. Pour in the vegetable broth and the can of diced tomatoes (with juices). Add in the black beans and kidney beans too. Give everything a good stir. Make sure the sweet potatoes are underwater in the liquid. 3. Bring your chili to a boil. Then, reduce the heat to low. Cover the pot and let it simmer for about 30 to 35 minutes. Stir occasionally to stop it from sticking to the pot. You want the sweet potatoes to be soft and tender. 4. Once the sweet potatoes are cooked through, taste your chili. Adjust the seasoning with salt and pepper as needed. This step is key for building flavor. 5. Serve your chili hot! Garnish with fresh cilantro and avocado slices on top. This adds a nice touch and enhances the flavor. To ensure your sweet potatoes cook well, cut them into even pieces. This helps them cook at the same rate. When you add them to the pot, stir them with the other ingredients. This mix helps the sweet potatoes soak up all the flavors. Stir the chili often while it cooks. This prevents it from sticking to the pot. If you notice it starting to stick, add a splash of vegetable broth. This keeps the chili smooth and delicious. To add more flavor, consider using extra spices. A bit of oregano or a dash of cayenne pepper can boost the taste. You can also add fresh lime juice to brighten the dish. It adds a nice zing! For garnishing, fresh cilantro and avocado slices work well. They add color and flavor. You can also sprinkle some diced red onion for extra crunch. Serve the chili in bright bowls for a fun look. Don't forget a lime wedge on the side for extra freshness! {{image_2}} You can switch up the beans in this chili. Other great options include pinto beans or chickpeas. These beans add a different texture and flavor. You can also mix in lentils for extra protein. If you want to try different veggies, go for zucchini or corn. Both add a nice sweetness. You can also use carrots for a bit of crunch. Feel free to add more bell peppers for extra color and taste. For a slow cooker version, start by sautéing the onion and bell pepper. Then, add everything to the slow cooker. This method lets the flavors blend well. Cook on low for 6-8 hours or high for 3-4 hours. If you prefer using an Instant Pot, brown the onion and bell pepper first. Then, add all other ingredients. Seal the lid and cook on high pressure for about 10 minutes. Quick-release the steam and enjoy your chili. Try out these variations to make the dish your own! To store leftover chili, let it cool first. Once cool, transfer it to a container. Use an airtight container for best results. This keeps the chili fresh and keeps out air. You can safely store it in the fridge for up to five days. If you want to enjoy it later, freezing is a great option. For freezing, use freezer-safe bags or containers. Make sure to leave some space in the container. The chili will expand as it freezes. You can freeze this chili for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in a pot on the stove or in the microwave until hot. Enjoy your tasty, reheated chili! You can enjoy vegan sweet potato chili with many sides. Here are some great options: - Cornbread: It adds a nice sweetness. - Rice: White or brown rice soaks up the chili well. - Tortilla chips: Crunchy chips are fun to dip. - Avocado slices: They add creaminess and freshness. - Fresh salad: A crisp salad balances the warmth of the chili. To add heat to your chili, try these ideas: - Extra chili powder: Add more in the cooking step. - Jalapeños: Chop and add them when you sauté the onion. - Hot sauce: Stir in your favorite hot sauce before serving. - Cayenne pepper: A pinch of cayenne gives a nice kick. - Spicy beans: Use spicy canned beans for added heat. Yes, this chili is naturally gluten-free! Here's how: - Use gluten-free vegetable broth: Check labels to be sure. - Avoid any added sauces: Ensure they are gluten-free. - Check canned beans: Most are gluten-free, but confirm. By following these tips, you can enjoy a tasty gluten-free meal. To wrap up, we've explored how to make vegan sweet potato chili. We covered essential ingredients, step-by-step instructions, and helpful tips. You can customize this dish with various beans and spices. Remember, storing leftovers is easy—just use the right containers. Whether you choose to use a slow cooker or Instant Pot, you'll enjoy a tasty meal. Try new flavors and have fun with your choices. Vegan sweet potato chili offers warmth and comfort in every bowl.

Vegan Sweet Potato Chili

Warm up with this delicious Vegan Sweet Potato Chili that's packed with flavor and nutrients! With hearty ingredients like sweet potatoes, black beans, and spices, this easy recipe is perfect for a cozy dinner or meal prep. Ready in just 50 minutes, it's a healthy choice that the whole family will love. Click through to explore the full recipe and get inspired to whip up this comforting dish today!
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Ingredients
  

2 large sweet potatoes, peeled and diced

1 can of black beans, drained and rinsed

1 can of kidney beans, drained and rinsed

1 can of diced tomatoes (14 oz)

1 bell pepper (red or green), chopped

1 medium onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened.

    Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for an additional 1-2 minutes, stirring frequently until fragrant.

      Add the diced sweet potatoes to the pot and stir well to combine with the onion and spices.

        Pour in the vegetable broth, diced tomatoes (with juices), black beans, and kidney beans. Stir everything together, ensuring the sweet potatoes are submerged in the liquid.

          Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

            Once the sweet potatoes are cooked through, taste and adjust seasoning with salt and pepper as needed.

              Serve hot, garnished with fresh cilantro and avocado slices on top.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                  - Presentation Tips: Serve the chili in vibrant bowls and sprinkle with additional cilantro and a wedge of lime on the side for an extra touch of freshness.