Easy and Healthy Vegan Sweet Potato Chili

I’m just going to start out this post by saying that this vegan sweet potato chili is one of my all time favorite recipes. And that is saying a lot because I usually cannot pick favorites! This chili is so so simple, with just a few key ingredients, sweet potato (obviously), kidney beans, black beans, and diced tomatoes along with some seasonings of course. It is also an absolutely perfect meal to make at the beginning of the week and enjoy throughout! You basically throw all the ingredients together, let it cook, and then you’re left with a beautiful bowl of deliciousness at the end. Okay, if you’re not sold on this chili yet, I don’t know whats wrong with you!

white bowl of vegan sweet potato chili
Vegan Sweet Potato Chili

For this recipe you will need:

  • Onion
  • Sweet Potato
  • Kidney Beans
  • Black Beans
  • Diced Tomatoes
  • Taco Seasoning
  • Garlic Powder
  • Cinnamon
  • Salt

This sweet potato chili is the perfect fall and winter dish. Chili in general is perfect for the colder weather, but this one is especially creamy and cozy, I think from the sweet potato! Along with the creaminess is a warm flavor, which comes from the little bit of cinnamon that I add in. Now i know what you’re thinking … cinnamon in chili? weird and maybe even gross. But trust me, just do it! It gives the chili the perfect fall spice and works wonderfully with the sweetness of the sweet potato. Also, this recipe uses taco seasoning! When I first developed this recipe I didn’t have any of the spices that traditionally go in a chili, but I did have taco seasoning, which I figured would work because it contains a lot of chili spices; such as chili powder, cumin, and cayenne pepper. And it did! So I’m sticking with it. But if you don’t have taco seasoning or if you’re not like me and you are supplied with ample chili spices, then go ahead and use those.

Directions

  1. Chop onion and sauté on medium heat in the avocado oil and with the spices.
  2. Peel and chop the sweet potato.  Once the onions are soft add the chopped sweet potato to the pot.
  3. Sauté these together for a few minutes.  (It doesn’t really matter how long for, I just like to get the sweet potato cooking as early as possible because it takes the longest.)
  4. While you are sautéing the onion and sweet potato, drain and rinse the beans.
  5. Add both beans and the diced tomatoes to the pot.
  6. Fill the diced tomato can about a 1/4 of the way with water and also add this to the pot.
  7. Bring the chili to a boil and then cover and let simmer for about 20 minutes or until the sweet potato is soft, checking and stirring periodically.
  8. Once you are satisfied with the thickness of the chili add salt to taste.  I also like to add in more of the other spices to taste at this point!
  9. Serve up and enjoy!
white bowl of vegan sweet potato chili

If you want more cozy recipes that are perfect for fall, check out my chicken & wild rice soup.

Lastly, if you make and enjoy any of my recipes please make sure to tell me on instagram @wellnessbykay. I love to see your recreations and would love to share them!

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Vegan Sweet Potato Chili

An easy, healthy, and vegan sweet potato chili!  This cozy and hearty chili makes for the perfect fall and winter meal.

  • Author: Kayla Berman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 45 servings 1x
  • Category: Chili
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1/2 large onion
  • 1 japanese sweet potato (can use regular sweet potato)
  • 1 15.5 oz can kidney beans
  • 1 15.5 oz can black beans
  • 1 14.5 oz can diced tomatoes
  • 1 tsp taco seasoning
  • 2 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1 tbsp avocado oil
  • salt

Instructions

  1. Chop onion and sauté on medium heat in the avocado oil and with the spices.
  2. Peel and chop the sweet potato.  Once the onions are soft add the chopped sweet potato to the pot.
  3. Sauté these together for a few minutes.  (It doesn’t really matter how long for, I just like to get the sweet potato cooking as early as possible because it takes the longest.)
  4. While you are sautéing the onion and sweet potato, drain and rinse the beans.
  5. Add both beans and the diced tomatoes to the pot.
  6. Fill the diced tomato can about a 1/4 of the way with water and also add this to the pot.
  7. Bring the chili to a boil and then cover and let simmer for about 20 minutes or until the sweet potato is soft, checking and stirring periodically.
  8. Once you are satisfied with the thickness of the chili add salt to taste.  I also like to add in more of the other spices to taste at this point!
  9. Serve up and enjoy!

Notes

  • I think this chili recipe is absolutely perfect to make and store in the fridge for lunches and dinners throughout the week!

Keywords: easy chili recipe, vegan chili recipe, vegan, sweet potato chili, healthy chili recipe

2 Comments

  1. Amazing!!

  2. Could you substitute the 1/4 can water for vegetable broth?

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