This chili is scrumptious! Chilli is the ultimate cold weather comfort food and this recipe contains no meat, dairy, oil or sugar! Hearty and satisfying, this chilli is loaded with healthy vegetables – sweet potatoes, black beans, kidney beans, tomatoes, and just the right amount of warming spices to pack in plenty of flavour. The whole thing can be prepared in one pot and if you use canned beans, or pre-cooked dried beans, your chilli will be ready in about an hour. No long simmering required here! Although, like many dishes of this type, they often taste flavour the next day!
Try cooking dried beans in large batches ahead of time. You can portion them into ziplock bags and store them in your freezer until needed. Dried beans work out to be much cheaper than canned beans and it can save considerable time to have them cooked in advance.
One of the great things about this chilli is that it can be made 3-4 days ahead and stored in the refrigerator, or frozen for a month and eaten later. Another great thing is that meat-eaters love this too!
Serve with a light green salad and any variety of gluten-free bread, corn tortilla chips, cornbread or a rustic sourdough. Top with vegan sour cream for a truly delightful finish!
- 1 large yellow onion, finely chopped
- 2 large cloves garlic, minced
- 2 tablespoons chili powder
- 1 tbsp. ground cumin
- 1/2 teaspoon ground chipotle chile (see Note)
- 1/2 teaspoon salt
- 1 28-oz. can whole tomatoes
- 1 cup water (start with 1 cup, only add more if necessary)
- 1 15-oz. can black beans, thoroughly rinsed and
- 1 15-oz. can dark red kidney beans, thoroughly rinsed
- 1 medium-large sweet potato, peeled and diced into 2-inch chunks
- 1 tbsp. lime juice
- large handful fresh cilantro, chopped
Heat a Dutch oven over medium heat and add chopped onions, stirring occasionally and adding a tablespoon or so of water to prevent scorching. As the onions cook, add a pinch of the salt to release the juices from them. Sometimes I cover the pot for a few minutes at this point just to allow the onions to sweat and soften in their own juices. Remove the lid and continue sautéing the onions, stirring occasionally until translucent and beginning to brown.
Add beans, minced garlic, chilli powder, cumin, chipotle and remaining salt. Stir to distribute the seasonings evenly. Then str in the tomatoes and their juices and the water. Bring the chilli to a simmer and cook for 15-20 minutes or until the tomatoes soften and begin to naturally break apart. Add chopped sweet potato. Bring the chilli back to a simmer, cover and cook until the sweet potato is tender, another 15 to 20 minutes. Stir in the lime juice and adjust the seasoning. The mount of chilli called for in the recipe is adapted to the level of heat I like – feel free to increase the amount if you like a bit more heat!
At this point the chilli can be refrigerated for 3-4 days or frozen for a month or so. Garnish the chilli with vegan sour cream, coarsely chopped cilantro and avocado slices, if you have them, just before serving.
This recipe makes 4 generous servings, and could easily feed more if served over rice or pasta.