Healthy & Special Diets > Plant-Based Protein Recipes > Legume-Based Recipes > Kidney Bean Chili

Smoky Kidney Bean Chili with Sweet Potato

A hearty and flavorful kidney bean chili featuring smoky spices, sweet potato, and plenty of plant-based protein. This chili is perfect for a satisfying and nutritious meal.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
6-8
Ingredients
  • 2 cans (15 oz each) Kidney beans (canned, drained and rinsed)
  • 1 large, peeled and diced Sweet potato
  • 1 can (28 oz) Diced tomatoes
  • 1 medium, chopped Onion
  • 1 medium, chopped (any color) Bell pepper
  • 4 cloves, minced Garlic
  • 2 tablespoons Chili powder
  • 1 tablespoon Smoked paprika
  • 1 tablespoon Cumin
  • 1 teaspoon Oregano
  • 1/4 teaspoon (or more, to taste) Cayenne pepper (optional)
  • 4 cups Vegetable broth
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper
  • 1 tablespoon Lime juice
  • Optional toppings:
  • Avocado, cilantro, vegan sour cream, green onions

Preparation

Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 2: Add Spices
Stir in the chili powder, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices.

Step 3: Combine Ingredients
Add the diced sweet potato, diced tomatoes (with their juice), kidney beans, and vegetable broth to the pot. Stir well to combine.

Step 4: Simmer
Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, or until the sweet potato is tender and the flavors have melded together. Stir occasionally to prevent sticking.

Step 5: Adjust Seasoning
Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning with salt and black pepper as needed.

Step 6: Serve
Serve the chili hot, garnished with your favorite toppings such as avocado, cilantro, vegan sour cream, or green onions.

Nutrition Facts (Estimated per serving)

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Calories: ~250
Protein: ~12g
Fat: ~6g
Carbohydrates: ~40g
Fiber: ~15g

Other Important Considerations for Nutrition

This chili is a good source of plant-based protein, fiber, and vitamins. Kidney beans are rich in iron, and sweet potatoes provide vitamin A. Feel free to add other vegetables like corn or zucchini to boost the nutritional value further. To reduce sodium, use low-sodium vegetable broth and rinse canned beans thoroughly.

← Smoked Paprika Tempeh Bacon Smoky Tempeh Reuben Sandwich →

FAQ

  • Can I use dried kidney beans instead of canned?

    Yes, you can use dried kidney beans. You'll need about 1 cup of dried kidney beans. Soak them overnight, then cook them until tender before adding them to the chili.
  • Can I freeze this chili?

    Absolutely! This chili freezes very well. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
  • I don't like sweet potato. Can I substitute it with something else?

    Yes, you can substitute sweet potato with butternut squash, pumpkin, or even more kidney beans.