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You’ll want to make a double batch of this delicious vegan chili. This recipe is the perfect fall dinner, packed with black beans, pinto beans, and sweet potatoes. The best thing about this is that it’s even better the next day or freeze the extras for another night. The chipotle peppers added this smoky heat, but you can most certainly remove this if you prefer a mild chili. Serve with sourdough bread, or serve it over rice.
The secret to a great flavor chili is to cook it low and slow (crockpot or a perfect Dutch oven). I used my new favorite dutch oven, and I cannot wait to use it for cooking many more soups or one-pot dinners. This recipe may sound like many steps, but it’s seriously super easy, as you throw everything in the pot, so you can even make this in the morning and just set it and forget it. That’s what I used to do with my crockpot. Yes, I still own a crockpot. I’m sure this is just me thinking of it, but there’s something about a slow-cooked meal in a crockpot.
The Ingredients I used for this chili are super filling and packed with plant protein goodness.
Sweet potatoes: Highly nutritious that are a great source of fiber, vitamins, and minerals
Black beans: Part of the legumes family and packed with high protein. Aside from being highly nutritious and great for maintaining healthy bones, Black beans are naturally low in sodium and contain potassium, calcium, and magnesium, all of which have naturally decreased blood pressure.
Pinto beans: Primarily comprised of carbs, fiber, and protein. They also pack an incredible punch of vitamins and minerals—an excellent source of fiber, super-rich in antioxidants, and help improve blood sugar regulation.
If you make this recipe, please tag me on Instagram (@melshealthybowl); I’d love to see your creation. ENJOY!
Think healthy, not thin!
Mel
Sweet Potato, Black & Pinto Beans Chili
Ingredients
- 1 Small yellow onion (diced)
- 14 oz Fire-roasted tomatoes
- 15 oz Black beans (drain and rinse)
- 15 oz Pinto beans (drain and rinse)
- 2 oz Green chiles (mild, optional)
- 7 oz Chipotle Peppers in adobo sauce
- 4 cups Low sodium veggie broth (3 to 4 cups)
- 1 Sweet potato (diced)
Seasonings
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 3 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Cinnamon
- 1 tbsp Brown sugar
Instructions
- Sautee onions until translucent
- Add roasted tomatoes, cook for about 2-3 min
- Add black beans and pinto (make sure to drain and rinse them well)
- Add the green chile at this point (if you opt-out, then move on to the next step)
- Blend chipotle peppers with 1 cup of veggie broth
- Add the chipotle mixture into the Dutch oven
- Add 2 more cups of veggies broth
- At this time, add all of the seasonings
- Mix and bring the chili to boil
- Once boiled, lower the heat to low and cover for about 1 hour
- After 1-hour, stir the chili. Give it a taste and adjust the seasoning (add salt if needed)
- Add sweet potatoes (add more cinnamon if needed, optional). Cover and cook for another hour.
- Stir and add another cup of veggie broth (if needed, if it's too thick, etc)
- Cover and cook for another 1 to 2 hours