Make game day memorable with this sweet, smoky, and flavorful chili recipe that just so happens to be vegan, too. —Gena Hamshaw
1 1/2 cups
dried black beans
sweet potato, diced into 3/4 inch cubes
chopped white or yellow onion (about one medium to large onion)
cloves garlic, minced
chipotle pepper en adobo, chopped finely
ground chili powder
14 or 15 ounce can of diced tomatoes
vegetable broth (and more as needed)
sea salt to taste
chives, snipped into small pieces
large Haas avocado
In This Recipe
Soak the black beans in water for 6 to 8 hours, or overnight. Drain the soak liquid. Submerge them in fresh water, with enough to cover them by a few inches. Bring beans to a boil and lower to a simmer. Cook till beans are tender, approximately 45 minutes to one hour. Drain and set them aside.
Heat the tablespoon of oil in a dutch oven or a large pot. Saute the onion for a few minutes, then add the sweet potato and garlic. Keep sauteing until the onions are translucent, about 8-10 minutes.
Add the chili en adobo, the cumin, the chili powder, and the smoked paprika. Heat until the spices are very fragrant. Add the can of tomatoes and one can of vegetable broth.
When broth is bubbling, reduce to a simmer and cook for approximately 30 or 35 minutes, or until the sweet potatoes are totally tender. As you co along, you can continue to add the remaining cup of vegetable broth as is needed and depending on the texture chili you like. Season to taste with salt.
When chili is finished, allow it to sit for a little while so that flavors can marinate. To serve, top a generous bowl with some fresh avocado slices and chives.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.