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To make vegan sweet potato chili, gather these main ingredients: - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes with Italian herbs - 1 cup vegetable broth (low sodium preferred) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 tablespoons chili powder (adjust to taste) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional for more heat) - Salt and freshly cracked black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro leaves, coarsely chopped, for garnish - Slices of ripe avocado, for serving You might want to customize your chili. Here are some tasty ideas: - Corn for a sweet crunch - Zucchini for extra veggies - Jalapeños for more heat - Vegan sour cream for creaminess - Nutritional yeast for a cheesy flavor Each serving of vegan sweet potato chili has: - Calories: 270 - Protein: 12g - Carbohydrates: 50g - Fiber: 12g - Fat: 6g - Sugars: 6g This dish packs a punch of flavor and nutrients. Enjoy the heartiness and warmth in every bite! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté the onion for about five minutes. You want it soft and see-through. Next, stir in the minced garlic, diced red bell pepper, and green bell pepper. Cook this mix for three to four minutes. The peppers should soften, and the garlic will smell great. Now, it’s time to add the sweet potatoes. Toss in the cubed sweet potatoes along with chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well for two to three minutes. This toasts the spices and brings out their flavors. Pour in the crushed tomatoes and vegetable broth. Stir everything to combine well. Bring this mixture to a rolling boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 25 to 30 minutes. The sweet potatoes should be fork-tender when done. Gently fold in the drained black beans and kidney beans. Let the chili simmer for another ten minutes. This helps the flavors meld and heats the beans through. Take a moment to taste the chili. Adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your taste. To make your vegan sweet potato chili pop, follow these tips: - Sauté your veggies first. This step builds a strong flavor base. Start with onions and garlic. - Toast your spices. Adding chili powder, cumin, and paprika before the liquids enhances their taste. - Use fresh herbs. Garnish with cilantro right before serving for a bright finish. Here are a few common mistakes I see: - Not draining canned beans. Rinsing them well keeps your chili from being too salty. - Overcooking the sweet potatoes. They should be tender but not mushy. Keep an eye on them. - Skipping the final taste check. Always taste before serving and adjust seasoning as needed. If you want to control the heat in your chili, consider these options: - Start with less cayenne. You can always add more if you want more spice. - Use mild chili powder instead of a hot one. This keeps the flavor without intense heat. - Add cooling toppings. Avocado and vegan sour cream can balance out heat nicely. Pro Tips Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chili powder and cayenne pepper. You can always add more spice later if desired. Make it Ahead: This chili tastes even better the next day! Prepare it in advance and store it in the refrigerator to allow the flavors to meld. Add More Vegetables: Feel free to throw in additional vegetables like corn, zucchini, or carrots for extra nutrition and texture. Perfect Pairings: Serve with crusty bread or tortilla chips for a delightful crunch. A side salad can also complement the meal nicely. {{image_4}} You can make this chili your own by adding different vegetables. Try diced carrots for sweetness or zucchini for a fresh twist. Corn adds a nice crunch, and mushrooms give a meaty texture. You can even add kale or spinach for a boost of greens. Just chop them up and toss them in during the cooking process. While black beans and kidney beans are great, many other options exist. Chickpeas can add a nutty flavor, while pinto beans bring a creamy texture. Lentils are also a fantastic choice; they cook quickly and soak up flavors well. Feel free to mix and match according to your taste and pantry. This chili is naturally gluten-free, but be sure to check your vegetable broth for any gluten content. If you want to add grains, use quinoa or rice, which are both gluten-free options. Serve it over a bed of rice for a hearty meal or mix quinoa into the chili for added protein. To keep your vegan sweet potato chili fresh, let it cool first. Then, transfer it to an airtight container. This helps keep the flavors locked in. Store it in the fridge for up to five days. Make sure to label the container with the date. This way, you won’t forget how old it is! If you want to save your chili for later, freezing is a great option. Pour the cooled chili into freezer-safe bags or containers. Leave some space at the top to allow for expansion. Seal them tightly and label with the date. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat your chili, use a pot on the stove. Heat it over medium heat. Stir often to avoid sticking. You can also use the microwave. Just put it in a microwave-safe bowl and cover it. Heat it in short bursts, stirring in between. If it seems thick, add a splash of vegetable broth to bring back its creamy texture. Enjoy your meal just as delicious as the first time! Yes, you can use other potatoes. Regular white or red potatoes work well. You can also try Yukon Gold potatoes for a buttery flavor. Just cut them into 1-inch cubes like the sweet potatoes. Keep in mind that cooking time may change slightly. Cook until they are soft and tender. To reduce spice, cut down on chili powder and cayenne pepper. Start with less than the recipe calls for. You can also add more sweet potatoes or beans to balance the heat. Adding a bit of sugar can help tone down spiciness. Serve with avocado or vegan sour cream for extra coolness. This chili pairs well with crusty bread or tortilla chips. You can also serve it with a side salad for freshness. Another great option is rice or quinoa for a hearty meal. Top with fresh cilantro and avocado for added flavor. We explored the main ingredients for a great vegan sweet potato chili, listed optional ingredients, and noted nutritional facts. Then, I shared step-by-step cooking instructions to make your chili delightful. I discussed tips for flavor and common mistakes, plus variations to suit your taste. Finally, I covered storage methods to keep leftovers fresh. Use this recipe to create a comforting meal that suits your style. Enjoy making it your own!

Hearty Spicy Vegan Sweet Potato Chili

A delicious and filling chili made with sweet potatoes, beans, and spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz) black beans, rinsed thoroughly and drained
  • 1 can (15 oz) kidney beans, rinsed thoroughly and drained
  • 1 can (28 oz) crushed tomatoes with Italian herbs
  • 1 cup vegetable broth (low sodium preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tablespoons chili powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (optional for more heat)
  • to taste Salt and freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • for garnish Fresh cilantro leaves, coarsely chopped
  • for serving Slices of ripe avocado

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.
  • Stir in the minced garlic, diced red bell pepper, and diced green bell pepper. Cook for an additional 3-4 minutes, stirring occasionally, until the peppers begin to soften and the garlic is fragrant.
  • Add the cubed sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper (if desired), salt, and black pepper to the pot. Stir everything together and cook for 2-3 minutes to allow the spices to toast and enhance their flavors.
  • Pour in the crushed tomatoes and vegetable broth, ensuring all ingredients are well combined. Bring the mixture to a rolling boil, then promptly reduce the heat to low. Cover the pot and allow the chili to simmer for approximately 25-30 minutes, or until the sweet potatoes are fork-tender.
  • Gently fold in the drained black beans and kidney beans. Let the chili simmer for an additional 10 minutes, allowing the flavors to meld and the beans to heat through.
  • Taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or spices per your preference.

Notes

Serve warm with fresh cilantro and avocado. Great with crusty bread or tortilla chips.
Keyword chili, healthy, spicy, sweet potato, vegan