by: Yuri Elkaim

Sweet Potato and Black Bean Vegan Chili

This is one of those vegan chili recipes that’ll make your junk food-addicted friends come knocking at your door week after week. It’s really that good.

Topped with a chili-spiked cashew cream, this entire dish is full of plant-based goodness. Avocado and coconut oil boost your healthy fat intake, while sweet potatoes and black beans offer slow-burning, high-nutrient energy to fuel you all day long.

If you’re a fan of sweet potatoes, check out my other sweet potato vegan recipes on the blog: 

The recipe makes enough for two, but it’s easy enough to double or triple so that it becomes a firehouse-sized batch. Whip up enough to feed a crowd or make enough for leftovers.

Everything about it is good. It’s simple. It’s healthy. It’s delicious. And it’s vegan and paleo-friendly.

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Sweet Potato and Black Bean Vegan Chili
Hearty and delicious, this healthy vegan chili is chock full of tasty goodness.
Yuri Elkaim - Fitness Expert
Votes: 0
Rating: 0
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Rate this recipe!
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Yuri Elkaim - Fitness Expert
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a high-speed blender, blend cashews, coconut milk, and 1/2 tsp. chili powder until creamy. Spoon into a bowl and set aside.
  2. In a large pot, heat coconut oil over medium heat. Cook onions just until browned. Add black beans, tomatoes, diced sweet potato, garlic powder, cumin powder. Salt to taste.
  3. Cover and bring to a boil. Turn to low and simmer until sweet potatoes are tender, about 12 minutes.
  4. Serve topped with spicy cashew cream, avocados, and cilantro.
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