Although I make this dish all-year round, I still consider it a winter comfort food, like black bean vegan enchiladas and black bean vegan lasagna. Wouldn’t you like to stay warm this holiday season with a bowl of this black bean chili?
The benefits of this chili are so numerous that I can’t say enough in praise about it. Here are some of those reasons to devour a huge bowl of this chili:
Before our vegan journey, I used to make bean chili with ground beef. I was using the most traditional, non-vegan chili recipe you typically find on a can of beans. However, omitting the meat makes chili much healthier. With all of the healthy, colorful, and flavorful ingredients blended together, you will definitely enjoy it. In addition, if you have previously cooked black beans on hand, it will only take you 30 minutes or less to prepare.
I rarely buy beans in a can because I love to use my pressure cooker to cook the soaked beans. It’s super fast and saves a significant amount of energy. For those of you who cook bean dishes regularly, I strongly recommend having one in your kitchen. Ours is the Presto 8-Quart that has worked flawlessly. Would you like to add this to your Christmas gift list?
By following the instructions closely, you will get your best tasting batch. Here are some of those important things to note:
- Use freshly ground spices and minced garlic cloves. Add them separately, layering on flavor, as opposed to using a chili powder blend. This makes a big difference.
- Sauté onions, garlic, and bell peppers with olive oil first according to the instructions. This brings the maximum flavor out of them.
- Add the spices at the right time (at the beginning). This gives you that deep rich spicy flavor.
You can prepare this chili ahead of time. With the extra sitting time, the intense flavors from all the spices and other ingredients, such as cumin powder, fresh chili, garlic, cocoa powder, etc. blend together, making this chili taste better yet. Let’s fill our bowls with this satisfying hot soup and ward off the cold winter’s chill.
- 2-½ cups tomato puree
- 3 tablespoons tomato paste
- 4 cups vegetable broth or water
- 11 oz sweet potatoes, peeled and chopped to 1” cubes
- ½ tablespoon cocoa powder
- ½ teaspoon salt or more to taste
- 1 tablespoon freshly ground cumin powder
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 fresh red chili, minced
- 1 medium yellow onion, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 5 cups cooked black beans, rinsed and drained
- 2 tablespoon chopped cilantro for garnishing
- In a saucepan, bring tomato puree, tomato paste, and water (or vegetable broth, if used) to a boil over medium-high heat. Add sweet potato cubes, cocoa powder, salt, and cumin powder. Simmer for approximately 12 minutes.
- While the sweet potato is cooking, heat a sauté pan over high heat until it is hot. Reduce the heat to medium. Add olive oil and wait for 10 seconds until the oil is hot but not smoky hot. Add garlic, red chili, and yellow onion and sauté until onions are translucent and softened. Add green and red bell peppers and sauté for 2 minutes.
- Transfer the sautéed vegetables and rinsed black beans into the saucepan. Stir briefly and let them simmer with the sweet potatoes for 3 minutes or until the sweet potatoes are easily pierced with fork.
- Garnish with cilantro before serving.