Comfort food season is here. Whether you’re looking to make a hearty bowl for Super Bowl Sunday or enjoy a heart warming meal after work, this Sweet Potato Chili will be sure to bring you great joy. I’m not a big fan of chili, but THIS chili is the bomb.com! Most chili has beans and meat (replacements because we’re vegan over here), but this chili is filled with vegetables to provide all of the nutrients you need to sustain great health.
Let’s get into the recipe here:
🍠 Hearty Vegan Sweet Potato Chili
Cozy, comforting vegan chili made with sweet potatoes, beans, vegetables, and warm spices. Perfect for winter nights, meal prep, or game day.
Serves: 4–6 | Prep: 15 min | Cook: 40–60 min | Total: ~1 hour
INGREDIENTS
- 3 sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 can corn, drained
- 1 bell pepper, chopped
- Half an onion, diced
- 2 cups mushrooms, chopped (any kind)
- Vegetable broth (enough to cover sweet potatoes)
- Paprika, to taste
- Chili powder, to taste
- Cayenne pepper, to taste
- Onion powder, to taste
- Roasted garlic powder, to taste
- Red pepper flakes
- Salt & black pepper, to taste
INSTRUCTIONS
- Add vegetable broth to a large pot and bring to a gentle simmer.
- Wash, peel and cut sweet potatoes into cubes, place into pot and cook over medium heat.
- In a separate pan, sauté onion and bell pepper until softened. Make sure you wash them both before cutting.
- Add sautéed vegetables, beans, tomatoes, and corn to the pot.
- Season with paprika, chili powder, cayenne, onion powder, roasted garlic, red pepper flakes, salt, and black pepper. Adjust to taste.
- Stir in mushrooms (optional to sauté first for deeper flavor).
- Reduce heat and let chili slow cook until sweet potatoes are tender and flavors are fully developed.
SERVING SUGGESTIONS
Serve hot with vegan cheese, vegan sour cream, cornbread, or crackers.
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