This vegan sweet potato chili is my absolute favorite recipe. It's easy to make, deliciously hearty and so satisfying. Serve it with rice or corn bread, if you like.
Do you also have a favorite meal that you could eat every week? Well, this vegan sweet potato chili is definitely my favorite recipe. Even though it's a dish that you would preferably make during the colder months, nobody will stop me from eating it on a warm spring day.
What I like most about this recipe is that it's so simple to make and it never fails. So even if you are not an experienced chef, you will rock this recipe. No doubt about it.
As this is of course a vegan chili, beans make the main component of the recipe. What comes first to your mind when you think of beans? Right, beans are full of fiber. Per serving this chili has 20 g of filling fiber! That covers more than half of the daily recommendations. And by the way, beans are also a great protein source. So one serving of this chili also gives you 20 g of healthy plant protein.
My favorite combination for this recipe are white beans and kidney beans. I've tried it with black beans but I personally prefer the other two types of beans.
Joining the beans - as the title implies - is the nutritious sweet potato. It adds a wonderful hint of sweetness to the hearty chili.
Apart from beans, sweet potato and other veggies, a good chili needs some spices. You will definitely need ground cumin, some cayenne for the spiciness, as well as paprika, salt and pepper. That's all! Well, almost...
'Cause what makes a great chili even better? Precisely, a spoon or two of cocoa! But that's probably not a secret anymore. Serve this chili as is or with rice and some avocado. Either way, I promise you're going to love it.
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.
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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 absolute favorite recipe. It's easy to make, deliciously hearty and so satisfying. Serve it with rice or corn bread, if you like.
Ingredients
- 1 onion
- 2 garlic cloves
- ½ chili (optional)
- 1 carrot
- 1 sweet potato (~250 g)
- 2 bell peppers
- 2 cans tomatoes, diced
- ¾ cup vegetable broth
- 1 can kidney beans
- 1 can white beans
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp cayenne
- 1-2 teaspoon cocoa, unsweetened
- 1 tsp salt
- ¼ tsp ground pepper
Instructions
- Dice the onion, mince garlic and chili. Peel the carrot and sweet potato and dice. Also dice the bell pepper.
- Heat a bit of water (2-4 tbsp) in a large pot and sauté the onion and garlic for 1-2 min. Add diced peppers, chili and carrots and cook for about 10 min. Stir in between and add more water, if needed.
- Stir in the tomatoes, cumin, paprika, cayenne and broth and bring to boil. Add the sweet potato and simmer covered for 15 min. Stir from time to time.
- Wash and drain the beans and add them together with the cocoa, salt and pepper to the pot. Cook for 15-20 more minutes.
Nutrition
- Serving Size: 1 se
- 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 de_DE.
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