A hearty vegan chili with sweet potatoes, black beans, and bold spices. Perfect for crockpot meals, this dish is both nutritious and comforting.

Scale

2 medium sweet potatoes, peeled and diced

2 cans black beans, drained and rinsed

1 can fire-roasted diced tomatoes

1 large onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 tbsp chili powder

1 tsp cumin

1/2 tsp cinnamon

Salt and pepper to taste

1/2–1 cup vegetable broth (optional)

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1. Peel and dice sweet potatoes. Chop onion and bell peppers, mince garlic.

2. Drain and rinse the black beans.

3. (Optional) Sauté onion in olive oil for 5 minutes, then add garlic and bell peppers. Sauté 3 minutes. Stir in spices and toast 1 minute.

4. Transfer mixture to crockpot. Add sweet potatoes, beans, tomatoes, broth.

5. Stir everything and cook on Low for 6–8 hours or High for 3–4 hours.

6. Taste and adjust seasoning. Add lime, chili flakes, or cinnamon as desired.

For a thinner chili, use more broth.

Top with avocado, tortilla chips, or cilantro.

Chili thickens overnight—great for leftovers.