Tex-Mex · dinner
Smoky Three-Bean Vegan Chili
A thick, smoky chili with three kinds of beans and sweet potato. A one-pot meal that tastes even better the next day.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
Ingredients
- 1 can each black beans, kidney beans and pinto beans, drained
- 1 medium sweet potato, peeled and diced
- 1 onion and 1 red pepper, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp chili powder, 2 tsp ground cumin, 2 tsp smoked paprika
- 1 can (400 g) chopped tomatoes
- 1½ cups (375 ml) vegetable broth
- 1 tbsp cocoa powder (optional, for depth)
- Lime, coriander and avocado to serve
Method
- Heat the oil in a large pot and cook the onion and pepper for 5 minutes. Add garlic and spices and stir for 1 minute.
- Add the sweet potato, tomatoes, broth and cocoa. Bring to a simmer.
- Cook for 15 minutes, then add all the beans.
- Simmer another 15 minutes, uncovered, until the sweet potato is soft and the chili is thick.
- Season with salt and a squeeze of lime. Serve topped with coriander and avocado.
Cook's notes
- Mash a ladle of beans against the side of the pot to thicken the chili naturally.
#vegan chili#bean chili#one pot vegan#meal prep vegan