Smoky chipotle peppers, savory black beans, and tender sweet potatoes simmered in a spicy tomato sauce go into this incredibly flavorful vegan sweet potato chili.
There are a lot of ways to make chili. I should know – I think I’ve pretty much engaged in every one that doesn’t involve meat. I’m sure I’ve got more to share as far as this blog is concerned, but this recipe remains my champion all-time favorite chili recipe. I look for any excuse to make this stuff, and generally make a giganto-sized batch, so I can freeze a bunch and save it for baked potato toppings or some other fun use.
This was my first chili recipe on the blog, and one of my earliest recipes ever. I knew the photos weren’t that great when I posted it. They weren’t terrible, but with some of those early posts, especially the ones that I was really in love with, I found myself bummed because I didn’t think my pics conveyed just how delicious the dish was. That was the case with this chili, and since I do make this one pretty frequently, I figured I’d update the photos at some point. I got inspired to finally get it done when I created my sweet potato black bean tostadas, which uses the same key flavors as this chili.
I hope the new photos convey how good this stuff is, and inspire a few of you to make it this time around.
Chipotle Black Bean and Sweet Potato Chili
- 2 tbsp. olive oil
- 1 red onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2-14 oz. cans diced tomatoes
- 1-14 oz. can black beans rinsed and drained
- 2 cups vegetable broth
- 2 tbsp. tomato paste
- 1 medium sweet potato 1/2 inch diced
- 2 chipotle chili peppers in adobo sauce finely diced
- 2 tbsp. ground cumin
- 1 tsp. chili powder
- salt and pepper to taste
- Heat oil in large stock pot over medium heat. Add onion and bell pepper and sautee until softened, about 5 minutes. Add garlic and continue to sautee until fragrant, about thirty seconds. Add all remaining ingredients, mix well and bring to a simmer.
- Lower heat and allow to simmer, uncovered for at least thirty minutes, adding a bit of water if mixture becomes too thick.
- Ladle into bowls and top with scallions, cilantro or avocado slices.
Recipe NotesThis is moderately spicy. If you aren't into heat, just cut back on the chipotle peppers and chili powder.