Vegan Sweet Potato and Black Bean Chili with Cashew Sour Cream
Vegan
This hearty vegan chili is loaded with sweet potatoes, black beans, and a blend of warming spices. Top it off with a dollop of creamy cashew sour cream for a delicious and satisfying meal.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Cashew Sour Cream:
- 1 cup raw cashews, soaked for 2-4 hours or overnight
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
Add the sweet potatoes, chili powder, cumin, smoked paprika, and salt to the pot. Stir well to coat the sweet potatoes with the spices.
Add the diced tomatoes, black beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the sweet potatoes are tender.
While the chili is simmering, prepare the cashew sour cream. Drain the soaked cashews and add them to a blender or food processor along with the water, apple cider vinegar, lemon juice, and salt. Blend until smooth and creamy, adding more water as needed to achieve a sour cream-like consistency.
Once the sweet potatoes are tender, remove the pot from the heat and stir in the chopped cilantro and lime juice.
Serve the chili hot, topped with a dollop of cashew sour cream.
This hearty vegan chili is loaded with sweet potatoes, black beans, and a blend of warming spices. Top it off with a dollop of creamy cashew sour cream for a delicious and satisfying meal.
