clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Sweet Potato Chili

  • Author: Kayla Berman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 - 5 servings 1x
  • Category: Chili
  • Method: Stovetop
  • Cuisine: American


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


  • 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


  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!


  • 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