Vegan Chili with Sweet Potatoes and Cornbread Croutons

Our vegan chili is a hearty, flavorful dish that's perfect for a cold night. It's packed with sweet potatoes, bell peppers, onions, black beans, kidney beans, corn, and a rich tomato sauce. Best of all, it's easy to make and can be tailored to your own tastes.

This recipe was inspired by a trip I took to New Mexico a few years ago. I was on a quest to find the best vegan chili in the state, and I finally found it at a little hole-in-the-wall restaurant in Santa Fe. The chili was so good that I asked the chef for the recipe, and he was kind enough to share it with me. I've been making it ever since, and it's now one of my favorite vegan dishes.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 large sweet potato, peeled and cubed
• 2 bell peppers, cut into strips
• 1 large onion, chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can corn kernels

Instructions

1. Heat a large pot over medium-high heat. Add the sweet potato, bell peppers, and onion to the pot, stirring to combine.
2. Cook for 5-7 minutes, stirring occasionally, or until the vegetables begin to soften.
3. Add the black beans, kidney beans, tomatoes, tomato sauce, and corn kernels to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
4. Season to taste with salt and pepper.
5. Serve over rice, or with cornbread croutons.

Why It Works

• The sweet potatoes add a natural sweetness to the chili, while the bell peppers and onions provide a savory depth of flavor.
• The black beans and kidney beans are a good source of protein and fiber.
• The corn adds a bit of sweetness and texture to the chili.
• The tomato sauce provides a rich, flavorful base for the chili.