Vegan Sweet Potato Chili Recipe for a Hearty Dinner

There’s something truly comforting about a steaming bowl of chili, especially as the weather begins to cool. But what if you could capture all that hearty, soul-warming satisfaction in a completely plant-based way?

Enter this vegan sweet potato chili recipe—a dish that’s as nourishing as it is delicious. With its perfect balance of sweetness from roasted sweet potatoes, robust spices, and protein-packed beans, this chili is a weeknight hero and a crowd-pleaser for gatherings alike.

Whether you’re a long-time vegan or just seeking more wholesome meals, this chili will surprise you with its depth of flavor and satisfying texture. The sweet potatoes add a lovely creamy bite, while fire-roasted tomatoes and smoky spices elevate every spoonful.

Plus, it’s naturally gluten-free, meal-prep friendly, and easy to customize. Ready to dig into a bowl of pure plant-powered comfort?

Why You’ll Love This Recipe

• Hearty and Filling: Sweet potatoes and beans make this dish incredibly satisfying without feeling heavy.
• One-Pot Convenience: Minimal cleanup required! Everything cooks in a single pot or Dutch oven.
• Meal-Prep Friendly: Tastes even better the next day and freezes beautifully for future meals.
• Customizable: Swap in your favorite beans, add extra veggies, or adjust the spice to your liking.
• Nutritious: Packed with fiber, plant protein, vitamins, and minerals for a healthy, balanced meal.
• Family Approved: Mild enough for kids, with the option to spice it up for adults.
• Perfect for Gatherings: Serves a crowd and fits seamlessly into any potluck or party menu.

Ingredients

Equipment

• Large Dutch oven or soup pot
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Can opener
• Measuring cups and spoons
• Ladle
• Optional: Immersion blender (if you like it creamier)

Instructions

1. Prep your veggies. Dice the onion, mince the garlic, chop the bell pepper and carrots, and peel and cube the sweet potatoes. Open and drain the beans.
2. Sauté the aromatics. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until slightly softened. Then stir in the garlic and cook for 1 minute until fragrant.
3. Add the veggies and spices. Toss in the bell pepper, carrots, and sweet potatoes. Cook for another 5 minutes, stirring occasionally. Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Stir well to coat the veggies with the spices.
4. Stir in the tomatoes and beans. Add the fire-roasted tomatoes (with juices) and tomato paste. Mix until everything is combined. Then add the black beans and kidney beans. Stir to distribute evenly.
5. Pour in the broth and simmer. Add the vegetable broth and bring to a boil over high heat. Reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the sweet potatoes are fork-tender and the chili has thickened.
6. Adjust seasoning and texture. Taste the chili and adjust salt, pepper, or spice level as needed. For a creamier texture, use an immersion blender to blend a small portion of the chili, then stir back in.
7. Serve and garnish. Ladle the chili into bowls. Top with fresh cilantro or parsley, a squeeze of lime, and any favorite toppings like avocado, vegan sour cream, or crushed tortilla chips.

Tip: For the best flavor, let the chili sit for at least 10 minutes off the heat before serving. The flavors deepen as it rests!

Tips & Variations

• Make It Spicy: Add a diced jalapeño with the onion or a dash of cayenne pepper with the spices.
• Switch Up the Beans: Pinto, navy, or even chickpeas work beautifully in this chili.
• Add More Veggies: Zucchini, corn, or chopped spinach are all delicious additions.
• Smoky Flavor: Try adding 1-2 chopped chipotle peppers in adobo sauce for a smoky kick.
• Thick or Thin: For a thicker chili, simmer with the lid off in the last 10 minutes. For a soupier texture, add extra broth.
• Meal Prep: This chili keeps in the fridge for up to 5 days and freezes for 2-3 months.
• Slow Cooker Option: Sauté the aromatics, then combine everything in the slow cooker and cook on low for 6-8 hours. For more slow cooker inspiration, try Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

“Chili is one of those magical dishes that only gets better with time. Plan for leftovers—you’ll be glad you did!”

Nutrition Facts

*Sodium will vary depending on your broth and canned beans. Use low-sodium products or cook beans from scratch to reduce it.

Serving Suggestions

• Serve with toasted crusty bread, homemade vegan bread, or warm corn tortillas for dipping.
• Top with avocado slices, a dollop of vegan sour cream, fresh herbs, or crushed tortilla chips for extra crunch.
• Pair with a crisp salad or a hearty green like kale or chard. Try this Vegetarian Swiss Chard Recipes for Healthy Meals for inspiration.
• For a Tex-Mex twist, spoon the chili over baked sweet potatoes or brown rice, then pile on your favorite toppings.
• Hosting a party? Set up a chili bar with bowls of toppings and let everyone customize their own bowl.
• Love a creamy side? Serve alongside this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes over pasta or roasted vegetables.

Conclusion

Vegan sweet potato chili is one of those recipes that truly makes plant-based eating joyful, hearty, and deeply satisfying. With its blend of sweet, smoky, and savory flavors, this chili proves that you don’t need meat or dairy to create a meal packed with comfort and nutrition.

It’s a hit with vegans and omnivores alike, and it’s easy enough to whip up on a busy weeknight or batch cook for easy lunches all week long.

Don’t be afraid to get creative—chili is endlessly adaptable, so make it your own! Whether you’re enjoying it solo, sharing with friends, or serving a hungry family, this vegan sweet potato chili will warm both your kitchen and your heart.

Looking for more veggie-packed recipes? Check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for sweet treats to round out your meal.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Sweet Potato Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty, flavorful chili packed with sweet potatoes, beans, and warming spices. Perfect for a cozy vegan meal any night of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 large sweet potato, peeled and diced (about 2 cups)”, “1 red bell pepper, chopped”, “1 (15 oz) can black beans, drained and rinsed”, “1 (15 oz) can kidney beans, drained and rinsed”, “1 (15 oz) can diced tomatoes”, “2 cups vegetable broth”, “2 tablespoons chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and cook for 3-4 minutes until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic, sweet potato, and red bell pepper; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add black beans, kidney beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Mix in chili powder, cumin, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir occasionally until sweet potatoes are tender.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished as desired.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “7 g”, “carbohydrateContent”: “55 g”}}