This vegan sweet potato chili is my ultimate comfort recipe. It’s easy to make, packed with flavor, high in plant protein (20 g per serving!), and super satisfying — basically the perfect chili sin carne for chilly days.
You know that one dish that always works? For me, it’s definitely this vegan sweet potato chili. Whether it’s a cold winter evening, a rainy autumn Sunday, or one of those breezy spring days that just call for a big bowl of comfort — this recipe never lets me down.
What I love most is how foolproof it is. You basically toss everything into one pot, season generously, and let it simmer into something magical. Even if you’re the kind of cook who usually wins the “burnt-toast award,” this bean chili will make you look like a pro.
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Why You’ll Love This Vegan Chili
- Hearty & nourishing: Sweet potatoes and beans pack in fiber, protein, and serious staying power.
- Easy one-pot meal: Minimal effort, maximum comfort.
- Warm & spicy: The perfect pick-me-up for cold days — or whenever you crave comfort food.
- Nutrient-dense: About 20 g protein and 20 g fiber per serving!
- Great for meal prep: Tastes even better the next day.
Ingredient Notes
Because this is a vegan chili recipe, beans are the star — kidney and white beans, to be exact. They bring texture, fiber, and plenty of plant protein (yep, around 20 g per portion!).
Then comes the veggie dream team: sweet potato, bell pepper, and carrot. Together they add color, natural sweetness, and plenty of flavor. The base is a mix of canned tomatoes and vegetable broth — simple but full of depth.
And of course, no chili is complete without spices. Cumin takes the lead, joined by chili and cayenne for heat, paprika for depth, and just a touch of salt and pepper to tie it all together.
Oh, and one last secret ingredient: a spoonful of unsweetened cocoa powder. It’s the not-so-secret trick that makes vegetarian every chili taste extra rich and complex.
Step-by-Step Instructions
- Step 1: Dice onion, carrot, chili, and bell pepper. Sauté briefly until soft.
- Step 2: Add cumin, paprika, cayenne, salt, and pepper. Toast the spices for a minute to bring out their aroma.
- Step 3: Stir in canned tomatoes and vegetable broth. Add diced sweet potatoes and simmer for about 15 minutes.
- Step 4: Add drained beans and cocoa powder. Cook another 15–20 minutes, until the sweet potato is tender. Season to taste.
Serve hot — ideally with some cornbread, avocado, or a big dollop of vegan sour cream.
Variations & Tips
- Extra heat: Add more chili or smoked paprika for a deeper, smoky kick.
- Bean swap: Black beans work just as well.
- Sweet corn twist: Stir in a drained can of corn for color, sweetness, and texture.
- Meal-prep magic: Keeps 4–5 days in the fridge and freezes beautifully.
- Toppings: Avocado, fresh cilantro, vegan yogurt, sour cream, and maybe a handful of nachos? — yes, please.
Fancy a vegan chili using textured soy protein? Then check out this delicious recipe.
FAQ
Absolutely! It freezes and reheats beautifully.
Yes — any type of beans will work. I like black beans instead of white beans in this recipe.
Sure! You can even try butternut squash for a similar vibe.
More Bean Recipes
If you’re as bean-obsessed as I am, try these next:
If you give this easy vegan sweet potato chili a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
PrintRecipe
Vegan Sweet Potato Chili
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 min
- Yield: 3 servings 1x
- Cuisine: Mexican
Description
This vegan sweet potato chili is my ultimate comfort recipe. It’s easy to make, packed with flavor, high in plant protein (20 g per serving!), and super satisfying — basically the perfect chili sin carne for chilly days.
Ingredients
- 1 onion
- 2 garlic cloves
- ½ fresh chili (optional)
- 1 carrot
- 1 sweet potato (~250 g)
- 2 bell peppers
- 1 ½ tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp cayenne pepper
- 1 tsp salt
- ¼ tsp ground pepper
- 2 cans (28 oz) chopped tomatoes
- ¾ cup (180 ml) vegetable broth
- 1 can (14 oz) kidney beans
- 1 can (14 oz) white beans
- 1-2 teaspoon unsweetened cocoa powder
Instructions
- Dice the onion, mince garlic and chili. Peel the carrot and sweet potato and dice. Also dice the bell pepper.
- Heat 2–4 tablespoon water (or a splash of oil) in a large pot. Sauté onion and garlic for 1–2 min. Add peppers, chili, and carrot. Cook 10 min, stirring occasionally
- Add cumin, paprika, cayenne, salt, and pepper. Sauté briefly.
- Stir in tomatoes and broth, then add sweet potatoes. Cover and simmer 15 min.
- Add drained beans and cocoa powder. Simmer another 15–20 min, until tender. Season again and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 21.6 g
- Fat: 3 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.3 g
- Carbohydrates: 57.6 g
- Fiber: 21.2 g
- Protein: 20.4 g
This post is also available in German (Deutsch).
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