Introduction
Looking for a hearty, satisfying meal that’s both healthy and packed with flavor? This Vegan Sweet Potato Chili is my go-to recipe when I want something warming and delicious that doesn’t compromise on nutrition. The combination of tender sweet potatoes, protein-rich beans, and aromatic spices creates a perfectly balanced dish that’ll satisfy even dedicated meat-eaters. What I love most about this recipe is how it brings together simple, wholesome ingredients to create something truly spectacular.
Ingredients
-
• 2 large sweet potatoes, diced into 1-inch cubes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, dairy-free sour cream
Ingredient Note: Can’t find smoked paprika? Regular paprika works too, though you’ll miss out on that subtle smoky flavor. For extra protein, feel free to add a can of kidney beans.
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5 minutes until translucent.
- Add minced garlic and bell pepper, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, oregano) and cook for 30 seconds to bloom the flavors.
- Add diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender when pierced with a fork.
- Season with salt and pepper to taste. If the chili is too thick, add a bit more broth to reach desired consistency.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 portions
Recipe Notes
• The chili will thicken as it cools, so don’t worry if it seems a bit soupy at first.
• For meal prep, this chili actually tastes better the next day as the flavors have time to develop.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• To freeze, let the chili cool completely before transferring to freezer-safe containers. It’ll keep for up to 3 months.
• For extra depth of flavor, try adding a tablespoon of cocoa powder with the spices.
• If you like heat, add a diced jalapeño with the bell pepper or include a pinch of cayenne pepper with the spices.
This Vegan Sweet Potato Chili is perfect for batch cooking and makes an excellent option for busy weeknights or when you’re feeding a crowd. The combination of sweet and spicy flavors, along with the hearty texture, makes this a satisfying meal that just happens to be entirely plant-based.
Vegan Sweet Potato Chili
Ingredients
- 2 large sweet potatoes diced into 1-inch cubes
- 2 cans 15 oz each black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado cilantro, lime wedges, dairy-free sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5 minutes until translucent.
- Add minced garlic and bell pepper, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, oregano) and cook for 30 seconds to bloom the flavors.
- Add diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender when pierced with a fork.
- Season with salt and pepper to taste. If the chili is too thick, add a bit more broth to reach desired consistency.