Description
A hearty and flavorful Vegan Sweet Potato Chili recipe that is perfect for cozy nights. Packed with kidney beans, sweet potatoes, and a blend of spices, this chili is a satisfying and nutritious meal. Whether cooked on the stovetop, in a crockpot, or using an Instant Pot, this versatile dish is easy to prepare and can be customized with your favorite toppings.
Ingredients
Chili:
- 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
Toppings:
- Chopped fresh cilantro leaves or green onions
- Avocado, peeled & sliced
- Taro chips or corn chips
Instructions
- Stovetop method using canned beans: Heat oil in a pot, sauté onion, carrot, and garlic. Add tomato paste, bell pepper, spices, oregano, sweet potato, kidney beans, water or stock. Simmer for 20-30 minutes. Season with salt and pepper. Serve topped with cilantro and avocado.
- Crockpot or slow cooker method using dried beans: Oil the slow cooker, layer sweet potatoes, add remaining ingredients including pre-soaked kidney beans. Cook on high for 20 minutes, then low for 3 hours.
- Instant Pot method using dried beans: Sauté onion, carrot, garlic, sweet potatoes, and spices in Instant Pot. Add pre-soaked kidney beans and remaining ingredients. Pressure cook for 30 minutes. Serve topped with cilantro and avocado.
Notes
- If using dried beans, soak 1 cup/185g for at least 8 hours. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Substitute tomato paste with canned tomatoes but adjust liquid. Enjoy with millet as an alternative to rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Stovetop, Crockpot, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 186 kcal
- Sugar: 8g
- Sodium: 926mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
