Description
This hearty vegan Chipotle Black Bean and Sweet Potato Chili is a flavor-packed, quick weeknight meal. It balances smoky chipotle with sweet potatoes and is topped with a refreshing coriander yogurt.
Ingredients
Scale
- 1 jar Queen Black Beans with their bean stock
- 2 large Sweet Potatoes peeled and diced
- 400 g Canned Chopped Tomatoes
- 200 ml Vegetable or Beef Stock
- 2 tbsp Olive Oil or avocado oil
- 4 cloves Garlic peeled and finely sliced
- 2 tbsp Tomato Puree
- 1.5 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1.5 tbsp Chipotle Chilli Paste
- 1 small Red Onion very finely sliced
- 2 Limes juice + zest
- 1 squeeze Honey or Maple Syrup
- 4 tbsp Greek Yogurt or Vegan Alternative
- 1 small bunch Fresh Coriander roughly 15g
- 0.5 Avocado optional
- Tortilla Chips
- Cheddar Cheese optional
Instructions
- Combine the finely sliced red onion with lime juice and zest, a squeeze of honey or maple syrup, and a pinch of salt to marinate.
- Heat a heavy-bottomed pan over medium-high heat and add olive oil. Sauté garlic until lightly golden, about 1 minute.
- Incorporate tomato puree, smoked paprika, ground cumin, and chipotle chili paste into the pan, cooking for about 2 minutes until fragrant.
- Add the diced sweet potatoes, canned chopped tomatoes, and vegetable stock to the pan. Cover and simmer for 20-22 minutes until sweet potatoes are tender.
- Blend Greek yogurt with fresh coriander and lime juice until smooth and creamy.
- Fold in the black beans with their stock, simmering for an additional 4-5 minutes.
- Ladle the Chipotle Black Bean and Sweet Potato Chili into bowls, topping with yogurt, quick-pickled onions, and optional avocado. Serve with tortilla chips or cheese.
Notes
- This dish can be customized with various toppings.
- It is perfect for meal prep or freezing.
- Adjust chipotle chili paste for desired heat level.
- Consider roasting sweet potatoes beforehand for enhanced sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container.
- Thaw overnight in the fridge before reheating.
- Add extra stock or water if the chili is too thick after reheating.
- This chili is vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Chipotle Black Bean Sweet Potato Chili, Vegan Chili, Sweet Potato Chili, Black Bean Chili, Healthy Chili, Quick Chili, Easy Chili