Vegan Sweet Potato and Black Bean Chili

Servings: 6 | 50 minutes | 340 kcal

This recipe was first invented by vegan food enthusiasts looking for a hearty and flavorful alternative to traditional meat-based chili. It quickly gained popularity and is now a staple dish in many vegan homes and restaurants.

Did you know that chili is actually a Spanish dish? The Spanish were the first to discover the chili pepper in the Americas and brought it back to Europe. Today, chili is enjoyed all over the world, and this vegan version is a deliciously inclusive spin on the classic.

Ingredients

2 pieces sweet potatoes
1 cups black beans
2 pieces tomatoes
1 pieces red bell pepper
1 pieces onion
2 teaspoons garlic
1 teaspoons chili powder
1 teaspoons cumin
2 teaspoons olive oil
1 teaspoons salt
1 pieces lime
1 cups fresh cilantro

Instructions

Peel and cut the sweet potatoes into 1-inch pieces.
In a large pot, heat the olive oil over medium heat.
Add the onion and bell pepper and saute for about 5 minutes until softened.
Add the garlic, chili powder, and cumin and stir for 30 seconds.
Add the sweet potatoes, tomatoes (with their juice), and black beans. Cover and simmer for about 30 minutes until the sweet potatoes are tender.
Season with salt to taste.
Garnish each serving with a squeeze of lime juice and a sprinkling of chopped cilantro.