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Vegan Sweet Potato And Black Bean Chili

  • Author: Erin Browne
  • Yield: 9 servings 1x


  • Cooking spray
  • 1 onion, chopped
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 2 lb. sweet potatoes, cut into 1/2-inch chunks
  • 3 cans (15 oz. each) crushed tomatoes
  • 1 can (15.5 oz.) black beans, rinsed
  • 1 can (14.5 oz) fat-free reduced-sodium vegetable broth
  • 1 pkg. (12 oz.) BOCA Veggie Ground Crumbles
  • 1/2 cup chopped fresh cilantro, divided
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream (omit for vegan, or use a vegan substitute) - for topping


  1. Heat large pot or Dutch oven on medium heat. Add onions; cook 5 to 7 min. or until lightly browned, stirring occasionally. Add chili powder and cumin; mix well.
  2. Add all remaining ingredients except cilantro and sour cream, if using. Stir. Bring to boil; simmer on medium-low heat 25 to 30 min. or until potatoes are tender, stirring occasionally. Remove from heat. Stir in half the cilantro.
  3. Serve topped with sour cream or vegan substitute and remaining cilantro.
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