Warm up your day with this delicious Spicy Sweet Potato Chili recipe! Packed with nutrients from sweet potatoes, black beans, and colorful veggies, this easy chili is perfect for a cozy meal. Discover the steps to create a hearty dish that bursts with flavor, while enjoying the option to adjust the spice level to your liking. Click through to explore the full recipe and make this comforting bowl of goodness at home!
2 medium sweet potatoes, peeled and cut into ¾-inch cubes
1 can (15 oz) black beans, thoroughly drained and rinsed
1 can (15 oz) kidney beans, thoroughly drained and rinsed
1 can (14.5 oz) diced tomatoes, including their juices
1 medium onion, finely chopped
3 cloves of garlic, minced
1 red bell pepper, cut into small dice
1 jalapeño pepper, minced (optional, adjust for desired heat)
2 cups vegetable broth (low-sodium preferred)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Sea salt and freshly cracked black pepper, to taste
2 tablespoons extra virgin olive oil
Fresh cilantro leaves, for garnish (optional)
Slices of ripe avocado, for serving (optional)
![- Sweet potatoes - Beans (black and kidney) - Fresh vegetables (onion, garlic, bell pepper, jalapeño) To make a great vegan sweet potato chili, you need to start with key ingredients. Sweet potatoes bring a natural sweetness and creamy texture. Black and kidney beans add protein and heartiness. Fresh vegetables like onion, garlic, bell pepper, and jalapeño give it depth and spice. - Chili powder - Ground cumin - Smoked paprika Spices are vital for flavor. Chili powder adds heat and warmth. Ground cumin gives an earthy taste, while smoked paprika adds a nice smokiness. These spices transform your chili into a comforting dish. - Olive oil - Vegetable broth - Garnishes (cilantro, avocado) Don't forget the olive oil to sauté your veggies. Vegetable broth keeps the chili moist and rich. For serving, fresh cilantro and creamy avocado make the dish even better. You can find the full recipe to guide you through each step. First, we start with the base. Heat the olive oil in a large pot over medium heat. When it shimmers, add the chopped onion. Sauté the onion for about 3-4 minutes. Stir it until the onion turns soft and clear. Next, add the minced garlic, jalapeño, and red bell pepper. Cook these for another 2-3 minutes. This step makes the garlic smell great and softens the peppers. Now it’s time to add the main ingredients. Toss in the sweet potatoes, black beans, and kidney beans. Pour in the diced tomatoes with their juices. Then, add chili powder, ground cumin, smoked paprika, and some salt and pepper. Stir everything well to mix the flavors. Increase the heat to bring the chili to a boil. Once it bubbles, lower the heat to a simmer. Cover the pot and let it cook for 25-30 minutes. This softens the sweet potatoes until they are fork-tender. After that, taste the chili and adjust the seasoning. You can add more salt, pepper, or spices if you like. For a thicker chili, mash some sweet potato cubes against the pot's side and stir them back in. Serve the chili hot. Don't forget to check out the Full Recipe for more details! To make the best vegan sweet potato chili, start with fresh ingredients. Look for sweet potatoes that are firm and smooth. Fresh vegetables add a bright taste. Try to find vibrant bell peppers and crisp onions. They will really enhance the dish. Toasting spices is key for flavor. When you add chili powder, cumin, and smoked paprika, toast them in the pot. This helps to release oils and deepen their taste. Stir them for a minute or two until you smell their aroma. This step makes your chili pop with flavor. If you want a thicker chili, there are simple ways to achieve this. After cooking, use a fork to mash some sweet potato cubes. This will thicken the chili without losing texture. Another option is to let it simmer longer. This helps the liquid reduce and creates a heartier dish. Adjust the chili to your liking. If you prefer a soupier chili, add more vegetable broth. If you like it thicker, follow the mashing tip above. Taste as you go, so it fits your taste buds. For serving, use deep bowls to hold your chili. This makes it look inviting and warm. Just before serving, sprinkle fresh cilantro on top. This adds a nice color and flavor. Avocado slices are a great addition. They add creaminess and balance the heat. Arrange them on top or on the side for a beautiful finish. You can find the full recipe for more details on how to prepare this dish. {{image_4}} Want more protein in your vegan sweet potato chili? You can add lentils. They cook fast and boost protein. Just add them when you combine ingredients. They make the chili heartier. You can also use other beans or legumes. Chickpeas or pinto beans work well too. They add unique flavors and textures. Mix and match to find your favorite combo. Do you like it mild or hot? Adjusting spice levels is easy. For milder chili, skip the jalapeño. You can add bell peppers instead. They give flavor without the heat. To make it hotter, add more jalapeño or even habanero peppers. Experiment with different chili varieties, like serrano or poblano. Each pepper brings its own kick to the dish. You can add more veggies to your chili for extra nutrition. Try carrots, zucchini, or corn. They all add flavor and color. Seasonal variations help too. In summer, add fresh tomatoes or peppers. In fall, try butternut squash or pumpkin. Use what you have to make it your own. It keeps the dish fresh and exciting. For the full recipe, check out the [Full Recipe]. Vegan sweet potato chili stays fresh for about 4 to 5 days in the fridge. Store it in an airtight container to keep it tasty. Make sure the chili has cooled down before putting it in the fridge. This helps prevent moisture buildup and keeps the chili from getting soggy. To freeze chili, use a freezer-safe container. Leave some space at the top for expansion. It keeps well for up to 3 months. When you want to eat it, thaw it overnight in the fridge. You can also use the microwave for a quicker thaw. Reheat it on the stove over low heat, stirring often to warm it evenly. You can repurpose leftover chili in many ways. Try using it as a filling for tacos or burritos. You can also serve it over rice or quinoa. For a twist, top a baked potato with the chili. When reheating, add fresh toppings like avocado or cilantro for extra flavor. These simple additions can make your meal feel new again. Yes, you can easily make Vegan Sweet Potato Chili in a slow cooker. Start by sautéing the onion and garlic in a pan. This step adds great flavor. After that, place the sautéed mixture into the slow cooker. Add all other ingredients, including sweet potatoes and beans. Set the slow cooker on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to blend well over time. If you don’t have sweet potatoes, you can use regular potatoes or butternut squash. Both options work well and add a nice texture. You can also try carrots for a different taste. Just remember, the cooking time may change a bit based on what you use. Yes, this recipe is gluten-free. It uses beans, sweet potatoes, and vegetables, all of which are naturally gluten-free. Always check your vegetable broth to ensure it’s gluten-free, as some brands may add gluten ingredients. If you want to be extra safe, you can make your own broth at home. This Vegan Sweet Potato Chili is full of flavor and can be adjusted easily. For more details on how to make it, check the Full Recipe. This blog post covered how to make delicious vegan sweet potato chili. We discussed key ingredients like sweet potatoes, beans, and spices. Preparing the dish involves sautéing veggies and combining all ingredients. I shared tips for the best flavor and texture, along with various ways to customize it. Lastly, I explained storage options and answered common questions. Making this chili is easy and full of flavor. Enjoy your cooking!](https://tastymomrecipes.com/wp-content/uploads/2025/06/4d389998-69ec-4723-bbe0-1ccc43804a1f-250x250.webp)