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Coconut Vegan Sweet Potato and Black Bean Chili

This coconut version offers a creamy, exotic take on traditional chili. The rich coconut milk combined with warm spices like cinnamon and curry powder creates a comforting bowl of vegan goodness that’s hard to resist.
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Ingredients
  

  • 1 tbsp coconut oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 large sweet potato diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 1 can 14 oz coconut milk
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Salt and pepper to taste

Instructions
 

  • Heat coconut oil in a large pot over medium heat. Sauté onion and garlic until fragrant and soft.
  • Add sweet potatoes and cook for 5 minutes.
  • Stir in black beans, diced tomatoes, coconut milk, and spices.
  • Simmer for 25-30 minutes, until the sweet potatoes are tender and the flavors are well blended.
  • Season with salt and pepper. Serve hot with fresh cilantro and a squeeze of lime.