Description
Black beans and sweet potatoes are popular in the Blue Zones - so why not combine them in this delicious Vegan Sweet Potato Chili?
Ingredients
Scale
- 2-3 sweet potatoes (orange flesh - about 1.5 to 2 lbs)
- 1 Tbs aquafaba (juice from a can of black beans)
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1 large white onion (diced)
- 1 red bell pepper (diced)
- 3-4 cloves garlic (minced)
- 1-2 tbs mild pickled jalapenos (optional)
- 1 Tbs chili powder (McCormicks®)
- 3/4 tsp cumin
- 1/2 tsp oregano
- 2 cans fire-roasted tomatoes (28oz total)
- 1 cup water
- 1 Tbs masa harina (or cornmeal)
- 1 tsp molasses (or other sweetener)
- 1 tsp unsweetened cocoa
- 2 cans black beans, drained (rinsed if they are salted)
Instructions
- Cube sweet potatoes and add to a bowl
- Add aquafaba, salt, and paprika and toss to coat
- Roast at 400° F for 20 min - set aside to cool
- In a large dutch oven, saute onion and pepper until softened
- Add jalapeno if desired and garlic - stir to mix well
- Stir in cumin, chili powder, and oregano - simmer 5 min
- Add tomatoes, water, masa, sweetener, and cocoa
- Bring heat up to medium and simmer for 30 min - stirring occasionally
- Drain and rinse black beans and add to chili
- Add roasted sweet potatoes and taste for seasoning
- Add salt is needed and serve with your favorite garnish
Notes
Keywords: vegan sweet potato chili