Easy Vegan Chili with Sweet Potatoes – Perfect for Cozy Nights
A satisfying, savory vegan chili with tender sweet potatoes, hearty beans, and a blend of warming spices. It’s comfort food with a healthy twist!
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium sweet potatoes peeled and diced
- 1 large bell pepper diced (red, yellow, or green)
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 cup vegetable broth or water
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika optional
- ½ tsp ground cinnamon optional for a warm kick
- Salt and black pepper to taste
- Lime wedges optional, for garnish
- Fresh cilantro optional, for garnish
Instructions
- Sauté Vegetables
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic, cooking for about 3-4 minutes until softened.
- Cook the Sweet Potatoes
- Add the diced sweet potatoes and bell pepper to the pot. Stir to combine and cook for another 5 minutes, until they start to soften.
- Add Beans and Spices
- Stir in the black beans, kidney beans, diced tomatoes (with juices), vegetable broth, tomato paste, chili powder, cumin, smoked paprika, and cinnamon (if using). Season with salt and pepper to taste.
- Simmer
- Bring the chili to a boil, then reduce the heat to low and simmer, covered, for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
- Serve
- Serve hot with a squeeze of lime juice and fresh cilantro for added flavor. Enjoy it with cornbread, rice, or tortilla chips!
Notes
- Make it spicier: Add chopped jalapeños or red pepper flakes for heat.
- For a richer texture, stir in ¼ cup of coconut milk or use a can of fire-roasted tomatoes for extra flavor.
- Storage: Leftovers store well in the fridge for up to 4 days. You can also freeze for up to 3 months.
Nutrition
Calories: 250kcalCarbohydrates: 45gProtein: 10gFat: 4gFiber: 9g
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