Why You’ll Love This Vegan Chili with Sweet Potatoes

• It’s unbelievably hearty and satisfying. Thanks to the combination of beans and sweet potatoes, this chili is incredibly filling. You won’t be left searching for a snack an hour later—it’s a complete, balanced meal in a bowl.
• The flavor complexity is off the charts. We’re not just throwing spices in a pot. The trick is to toast the spices with the onions and garlic first, which unlocks their essential oils and creates a much deeper, richer flavor base that permeates the entire dish.
• It’s a true set-it-and-forget-it meal. Once you’ve done the initial sautéing, the chili just needs time to bubble away and let the flavors meld. This is your chance to tidy up, set the table, or just relax with a book while dinner practically cooks itself.
• It’s a nutritional powerhouse. Packed with fiber from the beans and beans, vitamins from the sweet potatoes and peppers, and plant-based protein, this chili is as good for you as it is delicious. It’s the kind of food that makes you feel fantastic.

Ingredients & Tools

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1½ tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 2 medium sweet potatoes (about 1 lb), peeled and cut into ½-inch cubes
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 3 cups vegetable broth
• 1 tbsp maple syrup or agave nectar (optional, to balance acidity)
• To taste: salt and black pepper
• For serving: fresh cilantro, avocado slices, lime wedges, vegan sour cream

Tools: A large Dutch oven or heavy-bottomed soup pot is essential for even heating.

Don’t skip the tomato paste—it’s our secret weapon for building a rich, umami foundation. And that little bit of maple syrup? It’s not about making the chili sweet; it just perfectly rounds out the acidity from the tomatoes. A little goes a long way.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes

Before You Start: Tips & Ingredient Notes

• Dice your sweet potatoes evenly. This is probably the most important prep step. If the cubes are all different sizes, they’ll cook at different rates, leaving you with some mushy pieces and some undercooked ones. Aim for a consistent ½-inch dice.
• Don’t rush the onion and pepper sauté. You really want them to become soft and translucent, which can take a good 7-8 minutes. This step builds a sweet, savory base for the entire chili.
• Rinse your canned beans! I know it’s an extra step, but giving those beans a good rinse under cold water removes the excess sodium and that starchy canning liquid, resulting in a much cleaner-tasting final dish.
• Understand your chili powder. The flavor profile can vary by brand. Some are spicier, some are smokier. I recommend starting with the amount listed, then you can always add more at the end once the flavors have developed.

How to Make Vegan Chili with Sweet Potatoes

Serving Suggestions

Complementary Dishes

• Skillet Cornbread — A slightly sweet, crumbly piece of cornbread is the perfect tool for scooping up every last bit of chili from your bowl. The texture contrast is just divine.
• A Simple Green Salad — Something crisp and fresh, like a mix of romaine lettuce with a sharp lemon vinaigrette, provides a lovely, light counterpoint to the rich, hearty chili.
• Roasted Brussels Sprouts — Their crispy, caramelized edges and earthy flavor make a surprisingly fantastic side dish that stands up well to the boldness of the chili.

Drinks

• A Crisp Lager — The clean, effervescent quality of a light beer helps cut through the richness and cleanses the palate between spoonfuls.
• Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the lime you might squeeze over your chili.
• Grenache or Zinfandel — A fruit-forward red wine with low tannins won’t fight with the spices and will complement the sweet and smoky notes beautifully.

Something Sweet

• Vegan Chocolate Avocado Mousse — It’s rich, creamy, and chocolatey—the ultimate decadent yet simple finish that feels light after a hearty meal.
• Orange Slices with a Sprinkle of Cinnamon — Honestly, sometimes simplicity is best. The bright, juicy citrus is a perfect, refreshing palate cleanser.
• Coconut Milk Rice Pudding — A lightly spiced, cool, and creamy pudding is a comforting and not-too-heavy way to end your meal on a sweet note.

Top Mistakes to Avoid

• Mistake: Adding raw spices at the end. This is the biggest flavor faux pas. Raw spices can taste dusty and bitter. Toasting them in oil at the beginning is non-negotiable for a deep, rounded flavor.
• Mistake: Boiling the chili aggressively. Once you’ve brought it to a boil, you must reduce it to a gentle simmer. A rolling boil can break the beans and sweet potatoes down into mush and make the texture unpleasant.
• Mistake: Underseasoning. Chili needs a good amount of salt to make all the other flavors pop. Be bold! Season in layers—a little salt when you sauté the onions, and then definitely at the end to taste. I’ve messed this up before too, and it makes a world of difference.
• Mistake: Skipping the toppings. Toppings aren’t just garnish; they’re integral to the experience. The cool creaminess of avocado, the fresh zing of cilantro, and the sharp acidity of lime juice lift the entire dish to another level.

Expert Tips

• Tip: Make it a day ahead. Chili is one of those magical dishes that tastes even better the next day. The flavors continue to meld and deepen overnight in the fridge. Just reheat it gently on the stove.
• Tip: For a thicker chili, mash a bit. If you prefer a thicker, less brothy consistency, use a potato masher or the back of a spoon to mash about a cup of the beans and sweet potatoes against the side of the pot towards the end of cooking. It will thicken the broth beautifully.
• Tip: Freeze individual portions. This recipe freezes exceptionally well. Let the chili cool completely, then portion it into airtight containers or freezer bags. It’s a lifesaver for a future quick lunch or dinner.
• Tip: Add a touch of cocoa powder. For a next-level, mole-inspired depth, stir in a teaspoon of unsweetened cocoa powder with the spices. You won’t taste “chocolate,” but you’ll get an incredible richness.

FAQs

Can I make this chili in a slow cooker?
Absolutely! This method is fantastic for hands-off cooking. Simply follow steps 1 and 2 in a skillet on the stove to sauté the veggies and toast the spices. Then, transfer everything to your slow cooker, add the remaining ingredients (sweet potatoes through broth), and stir. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the sweet potatoes are tender. Add the maple syrup and season with salt and pepper at the end.

What other beans can I use?
You can really use any beans you like! Pinto beans are a classic chili choice and would work wonderfully. A can of cannellini beans would add a lovely creaminess. You could even use a pre-mixed “15-bean” soup mix (just be sure there’s no seasoning packet). The key is to have about 3-4 cans total (or 4-5 cups of cooked beans) to maintain the heartiness of the dish.

My chili is too spicy! How can I fix it?
Don’t worry, this happens to the best of us! The easiest fix is to add a can of drained, rinsed beans and about a half cup to a cup of additional vegetable broth. This will dilute the spice level. Adding a dollop of vegan sour cream or a squeeze of lime juice to your individual bowl can also help balance the heat.

How long will leftovers keep in the fridge?
Stored in an airtight container, your vegan chili will stay fresh and delicious in the refrigerator for about 4-5 days. Just make sure to cool it completely before putting the lid on. Reheat it gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened up too much.

Can I add other vegetables to this chili?
Of course! Chili is very forgiving. Diced zucchini or yellow squash would be great additions—just add them in the last 15-20 minutes of cooking so they don’t get mushy. A cup of fresh or frozen corn kernels stirred in at the end adds a nice pop of sweetness and texture. Feel free to get creative and use what you have on hand.