Dinner
Sweet Potato Chili for the Table
Sweet Potato Chili Recipe– this vegan chili recipe is truly simple to make and so ridiculously satisfying! It’s great for
- 4 servings
- Prep 15 minutes
- Cook 35 minutes
- Total 50 minutes
My Loaded Vegan Chili recipe is currently one of THE MOST popular recipes on my blog right so I thought it would be fun to create a slightly different version of that recipe. Since A regular here sweet potato in basically everything, we’re making a Sweet Potato Vegan Chili today!
While I’ve never made this in a slow cooker, I think that it would work well! If you end up trying it out, please do let me know how it turns out. I’m hoping to test that out soon and will update you on how I liked it.
One of the main reasons A regular here straightforward chilis like this: they’re GREAT for meal prep! Ok, truthfully, I don’t genuinely do a lot of meal prepping, since I work from home, BUT I am always happy to have these leftovers in the fridge.
But what I’m saying is: if I WAS a meal-prepper, I would 1000% make this sweet potato chili on the regular during the colder winter months!:)
How to make Sweet Potato Chili:
One of the things that A regular here about this vegan chili is that it comes together in simply ONE big pot. Reliable for meal prep and unfussy busy-night dinners:D
First we’ll start out by sautéing the veggies a bit before adding in the remaining ingredients. The whole thing is brought to a simmer and cooked for about 30 minutes so that the sweet potato is soft and cooked through.
THAT’S IT! Especially simple and minimal clean up!
See how to make the sweet potato chili here:
The recipe
Sweet Potato Chili on the Stove
Unfussy and flavor-packed Vegan Sweet Potato Chili Recipe!
- 4 servings
- Prep 15 minutes
- Cook 35 minutes
- Total 50 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion (medium, chopped)
- 1 green pepper (medium, chopped into small pieces)
- 2 sweet potatoes (medium, peeled and diced into 1/2 inch cubes)
- 4 cloves garlic (pressed (or finely minced))
- 3 cups vegetable broth
- 15 ounces tomato sauce (can)
- 15 ounces diced tomatoes (can)
- 30 ounces beans (canned, drained and rinsed (I used kidney beans and cannellini beans but black beans would also work well!))
- 1 tablespoon baking cocoa
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
Method
- 1
In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion, sweet potato, and pepper and cook for about 5 minutes, stirring frequently.
- 2
Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
- 3
Mix in the remaining ingredients, increase heat, and bring to a boil.
- 4
Reduce the heat to a simmer and cook for 25 minutes or until the sweet potato is cooked through and fork tender.
- 5
Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc.
- 6
ENJOY!
Per serving
- Calories302 kcal
- Carbohydrates54 g
- Protein11 g
- Fat8 g
- Saturated Fat1 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat5 g
- Sodium1596 mg
- Potassium1351 mg
- Fiber12 g
- Sugar23 g
- Vitamin A17325 IU
- Vitamin C75 mg
- Calcium132 mg
- Iron5 mg
