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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 1 cup vegetable broth - 1 onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional) - Salt and black pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish - Avocado slices, for serving To make this dish, you need to prepare your ingredients. Start by peeling and dicing the sweet potatoes. Chop the onion, garlic, and bell peppers. Rinsing the beans removes excess sodium, so do that before adding them to the pot. Use a large pot for cooking. This recipe serves six people and takes about one hour from start to finish. This vegan sweet potato chili is hearty and packed with nutrients. Sweet potatoes add fiber and vitamins A and C. Black beans and kidney beans provide protein and iron. Each serving contains approximately: - Calories: 300 - Protein: 12g - Carbohydrates: 54g - Fiber: 14g - Fat: 7g This chili is healthy and filling, perfect for any meal! {{ingredient_image_1}} Start by gathering your ingredients. You need sweet potatoes, beans, tomatoes, broth, onion, garlic, and peppers. Chop the onion, garlic, and bell peppers. Peel and dice the sweet potatoes. This should take about 15 minutes. 1. Heat olive oil in a large pot over medium heat. Add the chopped onion. Cook until it looks clear, about 5 minutes. 2. Next, add minced garlic, red bell pepper, and green bell pepper. Cook for 3-4 minutes until soft. 3. Now, stir in diced sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes to bring out the spice flavors. 4. Pour in crushed tomatoes and vegetable broth. Mix it all well. Bring to a boil, then reduce the heat to low. 5. Cover the pot and let it simmer for 25-30 minutes. The sweet potatoes should be soft. 6. Add black beans and kidney beans. Simmer for another 10 minutes to warm them. 7. Taste your chili and adjust the seasoning if needed. Keep an eye on the heat. Medium heat works best for the first steps. Lower the heat to simmer gently. This keeps the flavors rich and deep. Make sure the sweet potatoes cook until tender. Check them with a fork; they should be soft but not mushy. You can make this chili your own. Start with the sweet potatoes. You can swap them for butternut squash or even pumpkin. This adds a nice twist. You may also add corn for a sweet crunch. For a heartier chili, try adding lentils. They cook well and boost protein. Want more heat? Toss in extra cayenne pepper or add chopped jalapeños. If you like sweet flavors, add a touch of maple syrup. It works great with the spices. You can also sprinkle in smoked salt for a deeper flavor. Each choice adds a new layer to your chili. Cook the onions until they are soft. This brings out their natural sweetness. Toast the spices before adding the other ingredients. It boosts their taste. Let the chili simmer longer for richer flavors. Taste as you go, and adjust the seasoning to your liking. Pro Tips Use Fresh Spices: Fresh spices enhance the flavor significantly. Consider buying whole spices and grinding them yourself for maximum freshness. Adjust Heat Levels: If you prefer a milder chili, omit the cayenne pepper. You can also serve hot sauce on the side for those who like it spicy. Make Ahead: This chili tastes even better the next day! Make a batch in advance and store it in the fridge for a quick meal. Garnish Creatively: Experiment with different garnishes like lime wedges, diced red onion, or vegan cheese to elevate your chili presentation. {{image_2}} You can switch out sweet potatoes for regular potatoes if needed. Carrots or squash work well too. For a creamier texture, try using canned coconut milk instead of vegetable broth. You can also use olive oil for any neutral oil like canola or avocado oil. If you want a low-sodium option, use low-sodium broth or canned beans. Black and kidney beans add great texture and protein. You can also use pinto beans or chickpeas. If you like a lighter chili, try adding lentils. They will cook faster and add fiber. Mix and match beans to find your favorite combination. Toppings make your chili more fun. Fresh cilantro brightens the dish. Avocado slices add creaminess. You could also use lime wedges for a zesty kick. For crunch, try tortilla chips or crushed crackers. If you want a bit more heat, add jalapeños or hot sauce. Vegan sour cream or nutritional yeast can give it a cheesy flavor. Enjoy exploring different toppings! After you make this chili, let it cool first. Once cool, transfer it to airtight containers. This will help keep it fresh. Store the chili in the fridge for up to five days. If you want to eat it later, freezing is a great option. To freeze the chili, use freezer-safe containers or bags. Leave some space at the top to allow for expansion. Label the bags with the date. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat the chili in a pot over medium heat. Stir it often to make sure it heats evenly. You can also use the microwave. Heat it in a bowl for about two to three minutes. Make sure it's hot all the way through before serving. Add a little water or broth if it seems too thick. Enjoy your hearty and healthy delight! Yes, you can make this chili in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all the ingredients to the slow cooker. Cook on low for six to eight hours. This method makes the flavors deeper and richer. Sweet potatoes are very healthy. They are high in fiber, which helps digestion. They also have a lot of vitamins, like vitamin A, which is good for your eyes. Plus, they contain antioxidants that help protect your body from damage. Yes, this recipe is gluten-free. All the ingredients used, like beans and vegetables, do not contain gluten. You can enjoy this chili if you are gluten-sensitive or have celiac disease. The chili can be mild or spicy. It depends on how much cayenne pepper you add. If you want it less spicy, skip the cayenne. If you love heat, add more cayenne to bring the spice level up. Absolutely! You can add many vegetables to this chili. Corn, zucchini, or carrots work well. Feel free to get creative and use what you have in your kitchen. This makes the dish even more colorful and nutritious. We covered the key ingredients and how to prepare them for your chili. I shared steps for cooking and timing, along with tips to enhance flavor. You now know how to customize your chili, try different beans, and consider various toppings. Lastly, I provided smart storage tips for leftovers. This chili recipe is flexible and full of flavor. Enjoy many meals from this easy dish!

Spicy Vegan Sweet Potato Chili

A hearty and flavorful chili packed with sweet potatoes, beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
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 diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (28 oz) crushed tomatoes
  • 1 cup vegetable broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (optional for extra heat)
  • to taste salt and black pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro
  • for serving avocado slices

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic, red bell pepper, and green bell pepper to the pot. Cook for an additional 3-4 minutes, until the peppers soften.
  • Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 2-3 minutes to toast the spices.
  • Pour in the crushed tomatoes and vegetable broth, mixing everything together well. Bring the chili to a boil, then reduce heat to low.
  • Cover the pot and let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender.
  • Stir in the black beans and kidney beans, then simmer for an additional 10 minutes to heat through.
  • Taste and adjust seasoning if needed.

Notes

Serve with fresh cilantro and avocado slices for added flavor.
Keyword chili, healthy, spicy, sweet potato, vegan