Hearty, beany, and insanely nutrient dense, this simple black bean and fire roasted vegetable chili is perfect for those craving Game Day comfort food flavors without the comfort food calories and waistline discomfort. I serve my vegan black bean chili in my favorite bowl or atop a grilled tempeh dog, topped with fresh cilantro, ripe avocado, and a heaping tablespoon of raw hemp seeds.
In a food processor fitted with an S blade, or a high-speed blender, blend 2 cans (½ ) of the black beans until they form a smooth paste. Set aside.
In a large Dutch oven or heavy pot, heat olive oil, red onions, peppers, and garlic over medium-high heat. Sauté, stirring frequently, until vegetables have just softened (about 6 minutes). Add spices and continue to sauté until fragrant (about 1 minute).
Add pureed black beans, whole black beans, sweet potato, diced tomatoes, and water and bring pot to a boil. Reduce heat to medium-low, cover, and allow chili to simmer until sweet potatoes are very soft and flavors have thoroughly melded (about 45 minutes). Remove from heat, serve topped with fresh cilantro and avocado, and enjoy!