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Hearty Sweet Potato and Black Bean Chili – A Comforting, Vegan Delight!

As the chill of autumn settles in and winter beckons, there’s nothing quite like a warm, comforting bowl of chilli to nourish both body and soul. If you’re looking for a healthy and hearty dish that is both vegan and incredibly satisfying, look no further than a sweet potato and black bean chilli. This delightful concoction is brimming with flavour, nutrients, and a touch of spice, making it a perfect meal for any day of the week.

A Nutritional Powerhouse

Sweet potatoes are not only delicious but also a nutritional powerhouse. They are rich in vitamins A and C, potassium, and dietary fibre. Coupled with black beans, which are a fantastic source of protein and fibre, this chilli is a well-rounded meal that can fuel your body with energy and vitality. This dish is an ideal choice for those transitioning to a plant-based diet or anyone seeking to incorporate more wholesome ingredients into their meals.

Ingredients

Creating this comforting vegan delight is not only straightforward but also requires minimal ingredients, many of which you might already have in your kitchen. Here’s what you’ll need:

• 2 large sweet potatoes, peeled and diced
• 1 can of black beans, drained and rinsed
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 bell pepper, diced (red or green as per your preference)
• 1 can of diced tomatoes (400g)
• 2 cups of vegetable broth
• 1 tablespoon of olive oil
• 2 teaspoons of cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of chilli powder (adjust to your heat preference)
• Salt and pepper to taste
• Fresh coriander (cilantro) for garnish
• Optional: Avocado, lime wedges, or vegan sour cream for serving

Method

1. Sauté the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and minced garlic, sautéing until the onion becomes translucent, roughly 5 minutes.

2. Add the Sweet Potatoes: Toss in the diced sweet potatoes and stir well, allowing them to absorb the flavours from the sautéed vegetables for a couple of minutes.

3. Spice It Up: Sprinkle in the cumin, smoked paprika, and chilli powder. Stir until the spices coat the vegetables and release their aroma, about 1-2 minutes.

4. Stir in the Rest: Add the canned tomatoes and black beans to the pot, followed by the vegetable broth. Stir everything together and bring the mixture to a gentle boil.

5. Simmer to Perfection: Reduce the heat and let the chilli simmer uncovered for about 25-30 minutes, or until the sweet potatoes are tender. If the mixture appears too thick, you can add a splash more of vegetable broth or water.

6. Final Seasoning: Taste the chilli and season with salt and pepper as needed. Feel free to adjust the spices based on your personal preference for heat.

7. Serve and Garnish: Ladle the chilli into bowls and garnish with fresh coriander and any optional toppings you desire, such as avocado slices, lime wedges, or a dollop of vegan sour cream.

Why You’ll Love It

This Hearty Sweet Potato and Black Bean Chilli is more than just a meal; it’s an experience. Its deep, rich flavours, coupled with the creamy texture of sweet potatoes and the robust heartiness of black beans, create a satisfying dish that is sure to please everyone at the table.

Not only is this chilli delicious, but it also stores beautifully, making it perfect for meal prep. It can be kept in the fridge for up to five days or frozen for later enjoyment. Each reheating brings the flavours together even more beautifully, allowing you to enjoy it throughout the week with minimal fuss.

In conclusion, whether you’re serving it on a crisp autumn evening or looking for a quick yet comforting meal, this Hearty Sweet Potato and Black Bean Chilli is a delightful addition to your culinary repertoire. It’s not just a dish; it’s a hug in a bowl — warm, nourishing, and utterly comforting. Enjoy!

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