Just in time for the holidays, this Kick-Ass Sweet Potato and Persimmon Black Bean Chili is the perfect recipe to warm up a chilly fall night. Betcha can’t eat just one bowl!
Growing up, I don’t ever remember my mother making chili, but you can bet if she did, it had meat in it. Like many of you, I didn’t grow up in a Vegan family. But yesterday, we threw a party for my 9-year old granddaughter and I won everyone over – even the non-Vegan skeptics – with my Kick-Ass Sweet Potato & Persimmon Black Bean Chili. It’s so rich and flavorful, not one person who tasted it complained that it didn’t have meat in it. In fact, many of my family and extended family members asked me for the recipe. I’m always so happy to show non-Vegans how delicious Vegan recipes can taste.
I made a boat-load of this Black Bean Chili for the party, so the recipe below will probably feed 12 people or more. The good news is, you can adjust it to your family size and it will include measurements for however many people you need to feed.
Cooking with Persimmons
This was the first time I used persimmons in a recipe. In fact, today was the first day I ever ate a persimmon They are so spicy and sweet at the same time my taste buds were dancing with joy. Beware though, if you get them too ripe, they’ll turn into mush in the chili. When you buy them give them a little squeeze. If your finger leaves a slight indent, they are ripe enough to be cooked. If they’re too hard, they’re not ripe and won’t taste nearly half as good when you roast them.
Roasting the Vegetables
My new best friend is my sheet pan. I’ve been making so many sheet pan meal preps, I have vegetables coming out of my ears. For this recipe, you can use your sheet pan to roast both the sweet potatoes and the persimmons, but on separate pans. This is because the persimmons will be done quicker than the sweet potatoes.
Putting it All Together
When I make Vegan chili, I always saute the vegetables in the spices I’m using first. I feel this enhances the flavor of the chili leaving an unforgettable taste. If you want to skip this step, you certainly can by putting all your vegetables and other spices in a big pot and cooking it for several hours. You’ll essentially get the same effect and save some time while you’re at it. I can’t guarantee it will have the same rich flavor, but it will still be delicious.
My Black Bean Chili would pair well with my Vegan Garlic Naan, one of my most popular recipes. And because it’s a little spicy, why not cool your taste buds off in between bites with my Minty Watermelon Aqua Fresca. This stuff is to die for!
If you make this recipe, don’t forget to take a photo and tag it #veganvigilante1 on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments and constructive criticism are appreciated. I will always answer your queries within 24 hours or less. I’d love to know what you think about this Vegan Chili and other recipes and the blog, overall. Contact me anytime by email at [email protected]
One Pot Vegan Chili con Carne
- 2 tbsp extra virgin olive oil divided
- 1 large bay leaf
- 1 cup red onion finely chopped
- 1 tbsp garlic minced
- 2 tbsp tomato paste
- 2 cups sweet potatoes peeled and chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 15 oz can tomato sauce low sodium is best
- 2 15 oz cans kidney beans drained and rinsed
- 1-2 cups low sodium vegetable broth
- 1 tsp cinammon
- 1/2 tsp ground ginger
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- 1 tsp ground cumin
- 2 tbsp fresh coriander chopped and divided
- 2 tsp chili powder
- 1/2 tsp sea salt optional
- 1/2 tsp black pepper
- In large skillet over medium heat, heat 2 tbsp olive oil. When it starts to shimmer, add bay leaf and sauté until fragrant. Remove bay leaf and discard.
- Add onions and garlic and sauté until onions are translucent stirring frequently.
- Stir in tomato paste, cinnamon, paprika, red pepper flakes, chili powder, cumin and ginger. Sauté for 2 minutes.
- Add celery, carrots and crushed tomatoes. Stir well.
- Add kidney beans and vegetable broth. Bring to boil. Cover, reduce heat to low and simmer for 15-20 minutes until vegetables and sweet potatoes are fork tender.
- Remove from heat, add fresh coriander and stir. Sprinkle with black pepper and a few more red pepper flakes. Top with fresh coriander leaves and serve immediately with warm, crusty bread and a side salad.