We recently moved back to the Northwest from California, and let me tell you, I have been craving hot meals to warm me up ever since! It’s quite an adjustment. Both my husband and I grew up in Washington State, and had only been in California for 3 years, but it’s amazing how quickly your body adjusts to the warmer temperatures. It’s been quite a shock! But nothing beats the beautiful scenery and fresh air up here in Oregon.
This Vegan Sweet Potato and Black Bean Chili is very warming, mildly spiced, and utterly satisfying. There aren’t too many scary vegetables for picky kids, and the sweet potatoes add just the right amount of sweetness to the dish. This one was a winner for my 8 year olds and my 1 year old, though the 1 year old mostly ate the sweet potatoes and carrots out of my bowl! Pair it with some vegan cornbread and you have a filling, nutrient dense and comforting meal.
Vegan Sweet Potato and Black Bean Chili
- 1 red onion, chopped small
- 1 red pepper, chopped small
- 2 carrots, chopped small
- 2 celery stalks, chopped small
- 1 medium sweet potato, chopped
- 2 garlic cloves, minced or pressed
- 2 tbsp mild chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 28 0z diced tomatoes, with their juices
- 2 cans black beans, drained and rinsed
- 2 cups water
In a large pot, saute the onion, red pepper, carrots, celery, sweet potato and garlic in 1/4 cup water for 5-7 minutes over medium heat.
Next add the chili powder, cumin, smoked paprika, oregano and salt. Stir into the vegetable mixture.
Add the diced tomatoes along with their juices, drained and rinsed black beans and the 2 cups of water. Stir to combine. Simmer the mixture, uncovered, for 15-20 minutes.
Using an immersion blender, blend just a few times directly in the pot, just to help thicken the chili a little bit. Alternately, you can blend 1 cup of the chili in a blender or food processor and then stir it back in.
Serve with vegan cornbread, cashew sour cream, or tortilla chips. Enjoy!