(3 votes, average: 4.33 out of 5)
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This vegetarian bean chili is an easy one-pot meal made entirely with pantry staples. Perfect for weeknights, meal prep, or to freeze for later!
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, diced
- Fine sea salt, to taste
- 3 medium garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Pinch of red pepper flakes
- One 14-ounce can black beans, drained and rinsed
- One 14-ounce can pinto or kidney beans, drained and rinsed
- One 14-ounce can tomato sauce
- One 14-ounce can diced fire-roasted tomatoes
- 2 medium sweet potatoes, cut into ½-inch cubes
- 1 tablespoon molasses (maple syrup also OK)
- 1 tablespoon fresh lime juice (lemon juice also OK)
- Freshly ground black pepper, to taste
- Cilantro, for serving
Instructions
- Heat the oil in a medium pot over medium-low heat. Add the onion with a pinch of salt and cook until translucent, 3 to 5 minutes. Then add the garlic, cumin, paprika, and pepper flakes, and cook for 30 seconds more.
- Add all the rinsed beans, tomatoes, sweet potatoes, molasses, lime juice, black pepper, and about ½ cup water. Stir to combine, making sure all the beans and potatoes are submerged – if not, add a bit more water. Cover and bring to a boil. Then reduce the heat to low and simmer until the potatoes are cooked through, 25 to 30 minutes, stirring occasionally. Taste and adjust the seasonings, if needed. Garnish with cilantro.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 250
- Fiber: 10.6 g
- Protein: 8 g
Keywords: chili, beans, vegan, sweet potatoes
