Name: Vegan Sweet Potato Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cans (425 g) kidney beans, 15oz each; 2 medium sweet potatoes, peeled & cubed; 1 large onion, sliced; 1 large carrot, chopped; 1 large red bell pepper, chopped; 5 cloves garlic, minced; 2 tbsps tomato paste, or 2 small tomatoes, chopped; 5 cups (1 l) vegetable stock, or water; 2 tbsps ancho chile powder; 1 teaspoon cumin; 1 teaspoon paprika; 2 teaspoons oregano; ½ teaspoon chipotle chile powder (optional); 1 tbsp oil; Salt and pepper to taste; Chopped fresh cilantro leaves or green onions; Avocado, peeled & sliced; Taro chips or corn chips

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This Vegan Sweet Potato Chili is what comfort food dreams are made of: rich, warming, and deeply flavorful, packed with sweet potatoes, hearty beans, and a smoky blend of spices. Whether you’re cooking for a crowd, meal-prepping for the week, or just needing a bowl of something nourishing, this recipe makes plant-based eating downright exciting. Trust me, once you’ve tried a spoonful of this chili, you’ll find yourself craving it again and again.

Vegan Sweet Potato Chili Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised how simple but essential these ingredients are; every single one brings its own magic to the flavor, color, or satisfying heartiness of the dish. Gather up these pantry staples and fresh veggies to whip up your new favorite weekday meal.

Kidney Beans (2 cans, 425g each): These are the backbone of our chili, offering plant-based protein and a lovely, creamy bite.
Sweet Potatoes (2 medium): Their sweetness balances the spices perfectly and gives a velvety body to the chili.
Onion (1 large): Sliced onion infuses the base with aromatic depth—don’t skip it!
Carrot (1 large): Adds subtle natural sweetness and a satisfying bite that holds up during simmering.
Red Bell Pepper (1 large): Brings a pop of color and a hint of fruity flavor.
Garlic (5 cloves): With five cloves, this chili gets a punchy, irresistible fragrance.
Tomato Paste or Chopped Tomatoes (2 tbsps or 2 small): This is the umami-rich heart of the chili; it thickens the sauce and ties in all the flavors.
Vegetable Stock or Water (5 cups / 1 liter): Use good-quality stock for the fullest flavor, but water will work in a pinch.
Ancho Chile Powder (2 tbsps): Deep, earthy, and full of gentle heat, ancho brings that classic chili warmth.
Cumin (1 teaspoon): A must for any chili, cumin provides a smoky, savory backbone.
Paprika (1 teaspoon): Adds gorgeous color and a touch of sweetness.
Oregano (2 teaspoons): Herbal notes that lift and brighten the bold spices.
Chipotle Chile Powder (½ teaspoon, optional): If you love a little kick, this smoky heat is your friend—but the chili tastes wonderful without it, too.
Oil (1 tbsp): Just enough for sautéing your aromatics and building flavor right from the start.
Salt and Pepper to Taste: Essential for bringing out every note in this chili’s flavor symphony.

Chopped Fresh Cilantro or Green Onions: For topping the finished chili with a fresh, zippy brightness.
Avocado (peeled & sliced): Adds creamy, cooling richness—perfection with a spicy bowl.
Taro Chips or Corn Chips: For the best crunchy scooping experience!

How to Make Vegan Sweet Potato Chili

Step 1: Sauté Aromatics

Begin by setting a large pot on the stove over medium heat. Add the oil, then toss in your chopped onion, carrot, and garlic. Sauté everything together for 2 to 3 minutes, stirring often, until the onion becomes translucent and your kitchen smells amazing. This is where all that foundational flavor starts!

Step 2: Add Veggies, Beans, and Spices

Now it’s time to pile in the sweet potatoes, bell pepper, tomato paste (or chopped tomatoes), kidney beans, and every one of your spices: ancho chile powder, cumin, paprika, oregano, and chipotle powder if you’re using it. Sprinkle in a generous pinch of salt and a crack of black pepper. Pour in the vegetable stock or water and give everything a good stir to combine.

Step 3: Simmer to Perfection

Lower the heat so your chili is just barely bubbling. Simmer uncovered for 20 to 30 minutes, stirring occasionally. The sweet potatoes will become tender and creamy, thickening the chili as they cook. If you like it a bit thicker, keep simmering until it’s just the way you love it!

Step 4: Taste, Adjust, and Serve

Once the sweet potatoes are irresistibly soft and the flavors have melded, ladle your Vegan Sweet Potato Chili into bowls. Taste and add a little extra salt or pepper if needed. Top each bowl with a handful of chopped cilantro, creamy avocado slices, and crunchy taro or corn chips for a lively finishing touch.

How to Serve Vegan Sweet Potato Chili

Garnishes

The right garnish takes this chili from comfort food to a real showstopper. I love a generous handful of chopped cilantro or chopped green onions for freshness. Plenty of avocado slices add a cool, creamy contrast to the spicy warmth of the Vegan Sweet Potato Chili. And don’t forget those taro or corn chips—perfect for dunking or scooping up every bite!

Side Dishes

This chili is more than hearty enough on its own, but if you want to round out your meal, it pairs beautifully with a side of warm cornbread, fluffy rice, crusty sourdough, or even millet for a wholesome twist. For a little extra green, serve with a simple salad tossed in lime juice and olive oil.

Creative Ways to Present

Get a little playful! Serve your Vegan Sweet Potato Chili in hollowed-out roasted sweet potatoes for a fun presentation. Or ladle it over baked potatoes, spoon into mini bread bowls, or even tuck it into taco shells with your favorite toppings for a chili night everyone will remember.

Make Ahead and Storage

Storing Leftovers

This Vegan Sweet Potato Chili keeps like a dream. After it cools, store leftovers in an airtight container in the refrigerator for up to five days. The flavors become even more robust after sitting overnight, making it perfect for meal prep or easy lunches.

Freezing

For longer storage, portion the cooled chili into freezer-safe containers. It will stay fresh for up to three months. Thaw overnight in the fridge before reheating, and you’ll have a cozy meal ready to go whenever you need it.

Reheating

Warming up your Vegan Sweet Potato Chili is easy: simply reheat on the stovetop over medium-low heat, stirring occasionally, until steaming hot. If you’re in a hurry, use the microwave—just be sure to stir every minute or so for even heating. Add a splash of water or broth if it seems thick.

FAQs

Can I use different beans in Vegan Sweet Potato Chili?

Absolutely! Black beans, pinto beans, or even chickpeas will all taste fantastic and add their own twist. Feel free to mix and match with what you have on hand.

Is this chili spicy?

The level of heat is totally customizable. The ancho and paprika are mild, but the chipotle powder adds smoky spice. If you’re sensitive to heat, leave the chipotle out. Add more if you love a fiery bowl!

Can I make this chili in a slow cooker or Instant Pot?

Yes! For the slow cooker, toss everything in and cook on high for 20 minutes, then on low for 3 additional hours. For the Instant Pot, sauté aromatics, add the rest, set to the Bean/Chili function for 30 minutes, then allow a natural pressure release.

How do I thicken or thin out the chili?

If your Vegan Sweet Potato Chili is too thick, add a splash more vegetable broth or water until it’s just right. If it’s too thin, simmer uncovered a bit longer. Mashing a few sweet potato cubes right in the pot will naturally thicken it too.

What are the best toppings for this chili?

Don’t be shy with toppings! Avocado, fresh cilantro, green onions, lime wedges, dairy-free sour cream, sliced jalapeños, and crunchy chips all make this chili pop with flavor and color.

Final Thoughts

I’m always delighted to share recipes that nourish the body and soul, and this Vegan Sweet Potato Chili is a true bowl of joy. It’s simple, endlessly adaptable, and guaranteed to make even a gray day feel a little brighter. Give it a try, share it with friends, and let it become one of your staple comfort meals!