Description

A rich, hearty, and creamy vegan chili made with sweet potatoes and black beans, featuring a smoky spice blend and a zesty lime coconut crema. It is naturally gluten-free, nut-free, and perfect for weeknights or dinner parties.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced (about 250g)
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon cinnamon
2 tablespoons tomato paste
2 medium sweet potatoes, peeled and diced (about 400g)
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
2 cups vegetable broth
1–2 chipotle peppers in adobo sauce, minced
1/2 cup full-fat canned coconut milk
2 tablespoons lime juice
1 teaspoon maple syrup
1/2 teaspoon salt (plus more to taste)
1 avocado, sliced (for garnish)
1/4 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Crushed tortilla chips (for garnish)

Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; sauté for 5-7 minutes until soft and translucent.
Add minced garlic, smoked paprika, cumin, chili powder, and cinnamon. Stir constantly for 1 minute to bloom the spices without burning.
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly.
Add diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Stir to combine.
Bring to a boil, then reduce heat to low. Cover partially and simmer for 20-25 minutes until sweet potatoes are tender.
Using an immersion blender, blend 1-2 cups of the chili directly in the pot until smooth to create a creamy base. Alternatively, mash some beans with a potato masher.
Stir in minced chipotle peppers and adobo sauce. Taste and adjust salt as needed.
In a small bowl, whisk together coconut milk, lime juice, maple syrup, and salt to make the lime crema.
Ladle chili into bowls, drizzle with lime crema, and top with avocado, cilantro, and crushed tortilla chips. Serve immediately with lime wedges.

Notes

This chili tastes even better the next day as flavors meld. It can be stored in the fridge for up to 4 days or frozen for up to 3 months. For a thicker consistency, simmer uncovered longer. For a thinner consistency, add more broth. You can also make this in a slow cooker by sautéing aromatics first, then cooking on low for 6-8 hours.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl with toppings
Calories: 320
Sugar: 8
Sodium: 450
Fat: 8
Saturated Fat: 4
Carbohydrates: 50
Fiber: 12
Protein: 12

Keywords: vegan chili, sweet potato black bean chili, gluten-free recipe, dairy-free, healthy dinner, meal prep, crowd-pleasing recipe, vegan comfort food