Vegan Sweet Potato Chili
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.
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 min
- Yield: 3 servings
- Cuisine: Mexican
Ingredients
- 1 onion
- 2 garlic cloves
- 1/2 fresh chili (optional)
- 1 carrot
- 1 sweet potato (~250 g)
- 2 bell peppers
- 1 1/2 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 cans (28 oz) chopped tomatoes
- 3/4 cup (180 ml) vegetable broth
- 1 can (14 oz) kidney beans
- 1 can (14 oz) white beans
- 1-2 tsp 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 tbsp 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.