Go Back
To make a delicious Vegan Sweet Potato Chili, gather these key items: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 2 tablespoons olive oil These ingredients create a hearty base for your chili. The sweet potatoes add natural sweetness, while the beans give protein and texture. The crushed tomatoes provide a rich, tangy sauce that ties everything together. The magic of chili comes from its spices. Use these to bring great flavor: - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - Optional: a pinch of cayenne pepper for heat These spices create warmth and depth in your dish. Chili powder adds a nice kick, while cumin brings earthiness. Smoked paprika offers a subtle smokiness that enhances the overall taste. To make your chili even better, consider these toppings: - Fresh cilantro, for garnish - Sliced avocado, for creaminess - Tortilla chips, for crunch These toppings add fresh flavors and textures. Cilantro brightens the dish, while avocado provides richness. Tortilla chips add a satisfying crunch, making every bite exciting. For the full recipe, check out the details to start cooking your Vegan Sweet Potato Chili today! Start by peeling and dicing the sweet potatoes. This gives you a sweet, creamy base. Next, rinse the black beans and kidney beans in a colander. This removes excess salt and helps them taste fresher. Now, chop your onion and bell pepper. These add great flavor and texture to the chili. Heat two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté it for about five minutes until it softens. Next, stir in three cloves of minced garlic and the chopped bell pepper. Cook these for another two to three minutes until they smell great. Now, add the diced sweet potatoes to the pot. Sauté them for about five minutes, stirring occasionally. This helps to kickstart their flavor. Then, sprinkle in one tablespoon of chili powder, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Mix everything well so the spices coat the vegetables. Pour in one can of crushed tomatoes and two cups of vegetable broth. Add the rinsed black beans, kidney beans, and one cup of corn. Stir everything together to combine. Bring the mixture to a boil. Then, reduce the heat to low. Let it simmer for about 25 to 30 minutes. This allows the sweet potatoes to become tender. After simmering, season the chili with salt and black pepper to taste. If you like heat, add a pinch of cayenne pepper. Once done, remove the pot from heat. Let the chili sit for a few minutes. This allows the flavors to meld beautifully. For the complete recipe, visit the Full Recipe section. Enjoy your hearty bowl of vegan sweet potato chili! If you want to add heat, cayenne pepper works great. Start with a small pinch. You can always add more later. If you prefer mild chili, skip the cayenne. You can also use sweet peppers instead of spicy ones. That keeps the dish flavorful but gentle on the taste buds. Feel free to swap out ingredients based on what you have. Use pinto beans instead of black or kidney beans. You can also try chickpeas for a different taste. If you don’t have vegetable broth, water works fine. For veggies, use zucchini or carrots if you prefer. Just chop them small so they cook well. To make your chili deeper in flavor, let it simmer longer. A 40-minute simmer can really help the tastes blend. You can also add a splash of lime juice for brightness. Another good tip is to roast your sweet potatoes first. This brings out their natural sweetness and adds depth. {{image_2}} If you want to boost the protein in your chili, lentils are a great choice. They cook fast and soak up flavor well. Just add them to the pot with the sweet potatoes. Another option is textured vegetable protein, or TVP. TVP has a meaty texture and is easy to use. You simply rehydrate it in water before mixing it in. Both options make the chili filling and nutritious. Feel free to get creative with your veggie choices. You can add seasonal or favorite vegetables to the mix. Zucchini, spinach, or even carrots work nicely. If you have bell peppers in different colors, toss them in for a vibrant look. Each vegetable offers unique flavors and textures, making your chili even more exciting. Want some heat? You can easily spice things up. Start by adding more chili powder. A pinch of cayenne pepper also does the trick. If you like it hot, consider adding jalapeños or serrano peppers. For a smoky flavor, smoked paprika is your friend. Adjusting these elements will create a spicy vegan sweet potato chili that warms you right up. After making your vegan sweet potato chili, let it cool down. Store the leftovers in an airtight container. This keeps it fresh and tasty. In the fridge, it lasts about 4 to 5 days. Make sure to label your container with the date. This way, you can track how long it's been there. If you notice any off smell or strange color, it's best to toss it out. Freezing chili is easy and great for meal prep. First, let the chili cool completely. Then, pour it into freezer-safe containers or bags. Leave some space at the top because liquids expand when frozen. You can freeze it for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. This keeps the flavor intact. To enjoy your chili again, reheat it gently. You can use a pot on the stove or a microwave. If using the stove, heat it on low, stirring often. If you use the microwave, heat it in short bursts. Stir in between to ensure even heating. Add a splash of vegetable broth if it seems too thick. This helps keep the texture rich and smooth. Enjoy your flavorful meal just like the first time! For the full recipe, check out the Spicy Vegan Sweet Potato Chili section. Vegan sweet potato chili stays fresh in the fridge for about 4 to 5 days. To keep it tasty, store it in an airtight container. Make sure to let it cool before sealing. If you see any signs of mold or off smells, it’s best to toss it. Yes, you can easily make this chili in a slow cooker. Start by sautéing the onion, garlic, and bell pepper in a pan. After that, add them to your slow cooker along with the remaining ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method will make the flavors even richer. You have many options for sides! Here are a few ideas: - Warm cornbread - Fluffy rice - Crusty bread - Tortilla chips for dipping - A fresh green salad These sides will pair nicely and make your meal even better. Enjoy! In this blog post, I covered a delicious vegan sweet potato chili recipe. I shared the key ingredients, steps to prepare, and tips for making it your own. You can adjust spice levels, add proteins, or toss in different veggies. The recipe is easy to store and reheat. Experimenting with this dish brings joy to cooking. Enjoy making and sharing your chili masterpiece! Your taste buds will thank you.

Vegan Sweet Potato Chili

Looking for a comforting meal that’s both delicious and easy to prepare? Try this Vegan Sweet Potato Chili recipe! Packed with nutritious sweet potatoes, beans, and spices, this hearty dish is perfect for any occasion. Discover step-by-step instructions and tips to customize it to your taste. Click through to explore this flavor-packed recipe and warm up your kitchen with a satisfying bowl of goodness today!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) crushed tomatoes

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 cups vegetable broth

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup corn (fresh or frozen)

Fresh cilantro, for garnish

Sliced avocado, for serving

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.

    Stir in the minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes until fragrant.

      Add the diced sweet potatoes to the pot and sauté for about 5 minutes, stirring occasionally.

        Sprinkle in the chili powder, cumin, and smoked paprika, mixing well to coat the vegetables in the spices.

          Pour in the crushed tomatoes and vegetable broth, then add the black beans, kidney beans, and corn. Stir everything together.

            Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for about 25-30 minutes, or until the sweet potatoes are tender.

              Season the chili with salt and black pepper to taste. If you prefer a spicier kick, add a pinch of cayenne pepper.

                Once done, remove from heat and let it sit for a few minutes to allow flavors to meld.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve the chili in bowls topped with fresh cilantro and sliced avocado. For an extra crunch, add some tortilla chips on the side or sprinkle crushed tortilla chips on top. Enjoy!