Spicy Vegan Sweet Potato and Black Bean Chili
This sweet potato and black bean chili recipe is a vegan twist on ranch chili that’s a perfect freezer meal, a tailgating favorite and a comfort food classic. It’s made with Hidden Valley® Plant Powered Spicy Ranch, so you know it’ll bring just the right touch of savory heat to your next meal.
Ingredients (11)
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olive oil 2 tablespoons
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small onion, diced 1
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garlic, minced 2 cloves
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chili powder 1½ tablespoons
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cumin 2 teaspoons
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kosher salt and ground black pepper, to taste
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black beans, drained and rinsed 2 cans (15 oz. each)
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diced fire-roasted tomatoes 1 can (28 oz.)
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vegetable broth or water 1½ cups
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optional toppings: chopped cilantro, Hidden Valley® Plant Powered Ranch, diced red onions, crumbled tortilla chips, sliced scallions, chopped avocados
Steps (4)
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1
In a large pot set over medium heat, pour in the olive oil. Add the onions and garlic, and sauté for about 4–5 minutes, until onions are softened. Stir in the sweet potato and cook another 1–2 minutes.
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2
Add the chili powder and cumin, and season with salt and pepper. Stir well until everything is evenly coated.
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3
Add in the beans, tomatoes and broth, and stir to combine. Simmer the mixture, uncovered, for 20–25 minutes. If desired, mash the potatoes slightly once softened to thicken the chili. About five minutes before the chili is finished cooking, stir in the spicy plant powered ranch.
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4
Season to taste and serve warm, garnished with desired toppings.
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