Print

Daniel Fast Black Bean & Sweet Potato Chili

Daniel Fast Black Bean Sweet Potato Chili - featured image
Print Recipe

A hearty, plant-based chili featuring sweet potatoes, black beans, and smoky spices simmered in a rich tomato broth. This easy one-pot dinner is Daniel Fast-compliant, vegan, gluten-free, and perfect for meal prep or family gatherings.

Ingredients

Scale
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large red bell pepper, diced
  • 3–4 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 lb/500g)
  • 2 cans (15 oz each) black beans, cooked and drained (or 3 cups cooked black beans)
  • 1 cup corn kernels, fresh or frozen (optional)
  • 2 cans (14.5 oz each) diced tomatoes, fire-roasted if possible, with juice
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt (or to taste)
  • 1/2 teaspoon black pepper
  • Pinch cayenne pepper (optional)
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Diced avocado (for serving)
  • Sliced green onions (for serving)

Instructions

  1. Peel and dice sweet potatoes into 1/2-inch cubes. Dice onion, carrots, celery, and red bell pepper. Mince garlic.
  2. Place a large pot over medium heat. Add 2 tablespoons water or veggie broth, then add diced onion, carrots, and celery. Sauté for 3 minutes, stirring often, until softened and fragrant. Add red bell pepper and garlic; cook for 2 more minutes.
  3. Stir in sweet potato cubes, chili powder, cumin, smoked paprika, oregano, salt, pepper, and optional cayenne. Toast spices for 1 minute until fragrant.
  4. Add diced tomatoes (with juice), tomato paste, vegetable broth, and drained black beans. Stir well, scraping up any brown bits. Bring to a gentle boil, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until sweet potatoes are tender and chili has thickened.
  5. If using, stir in corn during the last few minutes of cooking. Taste and adjust salt, pepper, or more chili powder/cumin as needed. For thicker chili, mash a few sweet potato cubes against the side of the pot and stir back in.
  6. Ladle chili into bowls. Top with fresh cilantro, a squeeze of lime, avocado, and green onions if desired. Let chili rest for 10 minutes before serving for best flavor.

Notes

For Daniel Fast compliance, ensure all canned and broth ingredients have no added sugar or non-compliant additives. Fire-roasted tomatoes add extra depth, but regular diced tomatoes work. Substitute butternut squash or pumpkin for sweet potatoes if desired. Chili thickens as it sits; leftovers taste even better. Adjust spice level to taste. Freezes well for up to 3 months.

Nutrition

Keywords: Daniel Fast, black bean chili, sweet potato chili, vegan chili, gluten-free, one pot dinner, plant-based, meal prep, easy chili, healthy chili

Find it online: https://avabake.com/daniel-fast-black-bean-and-sweet-potato-chili-recipe-easy-one-pot-dinner/