Black Bean Sweet Potato Chili
This vegan sweet potato chili makes good use of winter vegetables like kale and mushrooms for a tasty and filling stew. Nothing fancy, just stick to your ribs cold weather food.
Servings 4
Calories 563kcal
Ingredients
- 1 tablespoon olive oil
- 250 grams (2 cups) mushrooms diced
- 1 small onion diced
- 300 grams sweet potato or 1 medium sweet potato, cut into roughly 3 cm (1 inch) pieces
- 2 cloves garlic minced
- 1 teaspoon sea salt to taste
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper to taste
- ½ teaspoon smoked paprika
- ½ teaspoon hot pepper flakes to taste
- 400 grams (14 oz) canned diced tomatoes
- 300 grams (2 cups) black beans cooked or canned, drained and rinsed
- 300 grams (2 cups) frozen corn
- 125 ml (½ cup) vegetable broth or water
- 50 grams (2 cups) kale de-stemmed and roughly chopped
Toppings
- 1 Avocado
- Pickled onions
- Chives
Instructions
- Heat a large pot over medium heat.
- Once the pan is hot, add the olive oil and the mushrooms. Sauté for five minutes, avoiding stirring, to sear the mushrooms* and reduce the water content.1 tablespoon olive oil, 250 grams (2 cups) mushrooms
- Add the onion and cook for another 2-3 minutes, or until softened and fragrant.1 small onion
- Add the sweet potato and cook for 3-4 minutes.300 grams sweet potato
- Stir in the garlic, followed by the salt, cumin, black pepper, cayenne pepper, paprika, and pepper flakes. Cook another 30 seconds, until fragrant.2 cloves garlic, 1 teaspoon sea salt, 1 teaspoon cumin, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ½ teaspoon smoked paprika, ½ teaspoon hot pepper flakes
- Pour the tomatoes into the pot and stir to combine. This will lift any spices that may be sticking to the base.400 grams (14 oz) canned diced tomatoes
- Add the black beans, corn, and water or broth. Increase the heat to bring the chili to a low bowl, then reduce and simmer, covered, for 25-30 minutes.300 grams (2 cups) black beans, 300 grams (2 cups) frozen corn, 125 ml (½ cup) vegetable broth
- After simmering, the sweet potato should be fork-tender. Remove the chili from the heat and stir in the kale.50 grams (2 cups) kale
- Serve hot, topped with avocado, pickled onions, and herbs, or other toppings as you like.1 Avocado, Pickled onions, Chives
- Leftovers will keep for 2-3 days, refrigerated in a sealed container, and can be frozen for up to a month.
Notes
* If the mushrooms contain a lot of water, you may need to increase the heat temporarily to help it evaporate quickly.
Nutrition
Serving: 1 | Calories: 563kcal | Carbohydrates: 95g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 798mg | Potassium: 2481mg | Fiber: 24g | Sugar: 10g | Vitamin A: 16182IU | Vitamin C: 48mg | Calcium: 235mg | Iron: 14mg