Harvest delight: Vegan chili a nutritional powerhouse

As the autumn air turns cool and crisp, it’s time to warm your soul with a hearty bowl of Sweet Potato and Black Bean Chili.

This recipe not only brings the comfort and flavor of chili to your table, but also bursts with vibrant autumn hues that will make your fall gathering extra special.

This chili isn’t just about fantastic flavor, it’s a plant-based nutritional powerhouse that just happens to be vegan. Sweet potatoes bring a dose of vitamin A, fiber and natural sweetness.

Black beans contribute plant-based protein and fiber. The colorful array of vegetables provides a variety of vitamins and antioxidants.

This recipe is flexible enough to be easily customized. To make this very kid-friendly, adjust the level of spice to appeal to your family.

This chili comes together quickly, so I advise having all the veggies chopped before you start sautéing the onions.

This chili is such a hit with my family, I always make at least a double batch. It’s great for meal prep and easy lunches, and it freezes beautifully.

This vegan chili is absolutely delicious and nutritionally balanced as written. But for those carnivores seeking a meaty twist, consider adding some cooked hamburger crumbles, shredded chicken or pork.

Or, give Italian sausage a try. Simply brown the sausage separately and mix it in at the end. It’s a delightful alternative that elevates this dish to a whole new level.

As you prepare for your fall gathering, remember that you don’t have to break the bank to create a warm and memorable meal. Enjoy your flavorful, colorful and budget-friendly creation.

Sweet Potato And Black Bean Chili

Servings: 4 (1 1/2 cup)

Ingredients

2 tablespoons olive oil

1 (1 cup) onion, diced

3 cloves garlic, minced, or more to taste

3 (3 cups) sweet potatoes, peeled and chopped

3 (1 1/2 cups) carrots, sliced

1 (3/4 cup) red bell pepper, chopped

1 tablespoon chili powder

1/2 tablespoon cumin

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon cayenne, optional (adjust to taste)

1/2 cup water or vegetable broth

1 (15-ounce) can black beans

1 (15-ounce) can diced tomatoes with chilies

Assorted chili toppings: tortilla chips, diced onion, crackers, shredded cheese, sour cream

Procedure

In a Dutch oven or soup pot over medium heat, warm the olive oil. Sauté the onions for a minute or two so they get a head start cooking. Add the garlic, sweet potatoes, carrots and bell pepper to the pan.

Cook until the onions are soft, about 5 minutes. Reduce the heat to medium-low and add all the spices, stirring well to coat all the veggies. Be careful that you don’t burn the spices; keep stirring the pot.

As soon as the spices become beautifully fragrant, add the water or broth, beans and the tomatoes. Deglaze the pan by scraping the bottom of the pan, stirring to incorporate. Bring the pot to a boil then reduce heat to low.

Allow your chili to simmer, partially covered, stirring occasionally, over low heat for about 20 minutes, until the flavors marry, and the sweet potatoes and carrots are soft. Serve in bowls and let your guests top their chili with their favorite toppings.