Black Bean & Sweet Potato Soup
Keep your weeknights easy with this Black Bean & Sweet Potato Soup Recipe. Featuring sweet potatoes, beans and fresh bell peppers, this healthy vegan soup is the best vegan soup recipe out there! #veganchili #veganchilirecipe #bestveganchili #easyveganchili #bestveganchili #chilirecipe
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion diced
- 1 tsp salt
- 1 tbsp fresh garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 large sweet potato also known as a garnet yam, washed and diced
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1/4 cup tomato paste
- 1 28 oz can low-sodium diced tomatoes
- 1 quart low-sodium vegetable broth
- 1 14 oz can black beans drained and rinsed
- 1 14 oz can pinto beans drained and rinsed
- 1 14 oz can red kidney beans drained and rinsed
- 1 bunch cilantro washed and torn
- 1/2 pint grape tomatoes washed and diced
- 1 avocado diced
- 1 scallion washed and thinly sliced
- hot sauce optional; for additional heat (try my homemade Chile de Árbol hot sauce)
Instructions
- Heat a large stockpot. Add the extra virgin olive oil. When shimmering, add the onion and the salt. Reduce the heat to medium-low and slow-cook the onions until they are browned. About 20-25 minutes, stirring occasionally.
- Add the minced garlic and continue to cook for 2-3 minutes.
- Increase the heat and add the bell peppers, sweet potato, cumin, chili powder and tomato paste. Stir to coat and sauté until the tomato paste becomes dark red in color. About 1-2 minutes.
- Add the diced tomatoes, vegetable broth and beans. Bring to a simmer.
- Simmer until the sweet potato and beans become soft. About 20 minutes. Briefly blend the chili with an immersion blender to thicken the chili and reduce the size of the vegetables.
- Serve with cilantro, grape tomatoes, avocado, scallions and additional hot sauce, if desired.
Tried this recipe?Let us know how it was!