Looking for a delicious and hearty meal? Try this Fiery Vegan Sweet Potato Chili that packs a punch with vibrant flavors and healthy ingredients! This easy recipe combines sweet potatoes, black and kidney beans, and colorful bell peppers, all simmered to perfection. Perfect for meal prep or a cozy dinner, it can be on your table in just 50 minutes. Click through to explore this flavorful recipe and start cooking today!
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, including juices
1 medium red onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped into chunks
1 yellow bell pepper, chopped into chunks
2 cups vegetable broth
1 tablespoon olive oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped (for garnish)
Creamy avocado slices (for serving)
![To make a hearty Vegan Sweet Potato Chili, you'll need these fresh and vibrant ingredients: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes, including juices - 1 medium red onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped into chunks - 1 yellow bell pepper, chopped into chunks - 2 cups vegetable broth - 1 tablespoon olive oil - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh cilantro, chopped (for garnish) - Creamy avocado slices (for serving) These ingredients work together to create a warm, flavorful meal. The sweet potatoes add a natural sweetness and texture. The beans provide protein, making this dish filling. The spices bring a nice kick, while the veggies add color and nutrients. For the full recipe, check out the details above! To make this vegan sweet potato chili, you need a large pot. Start by warming olive oil over medium heat. Once the oil is hot, add the chopped red onion. Sauté for about 5 minutes until the onions become soft and clear. Next, add minced garlic and cook for another minute. This makes your kitchen smell amazing! After the garlic, add the diced sweet potatoes and bell peppers. Mix in chili powder, cumin, smoked paprika, salt, and pepper. Stir well and cook for 5 more minutes. This helps the veggies absorb all the spices. Pour in vegetable broth and canned tomatoes, including their juices. Stir everything together and bring it to a boil. Once it boils, lower the heat, cover the pot, and let it simmer for 25 to 30 minutes. This allows the sweet potatoes to soften and the flavors to blend. Finally, add the black beans and kidney beans. Heat for an additional 5 minutes. Taste the chili and adjust the seasoning as needed. This process is key to a flavorful dish. Sautéing onions and garlic is very important. It builds a strong base for your chili. The onions add sweetness, while the garlic brings depth. This combination makes your chili taste rich. When you add spices, do it while cooking the veggies. This allows the heat to release their oils and flavors. Make sure to mix well. The chili powder gives heat, the cumin adds earthiness, and smoked paprika offers a nice smoky taste. This layering of flavors is what makes your chili delicious. Simmering is the key to great chili. It allows all the ingredients to marry and develop deep flavors. Be patient during this step. Once the sweet potatoes are fork-tender, you are almost done! After simmering, taste the chili again. Adjust the salt and pepper if needed. This final seasoning is essential. It can make all the difference in taste. Let the chili rest for a few minutes before serving. This helps all the flavors to settle in. For full details, check the [Full Recipe]. To elevate the taste of your vegan sweet potato chili, start with good herbs and spices. I recommend using: - Cumin: It adds warmth and depth. - Chili powder: This brings a nice kick. - Smoked paprika: This gives a subtle smoky flavor. - Fresh cilantro: It brightens the dish. Best Practices for Seasoning: - Add spices early to let them bloom. - Taste as you go; adjust salt and spice levels. For this recipe, use a large pot. A heavy-bottomed pot helps heat evenly. A wooden spoon is great for stirring. If you like speed, a food processor can chop veggies quickly. An immersion blender also works if you want a smoother texture. When cooking sweet potato chili, watch out for overcooking the sweet potatoes. They should be fork-tender but not mushy. To improve texture, add beans at the end. Stir gently to keep them whole. Adjust liquid for a thick or thin chili based on your preference. {{image_4}} You can change the beans and veggies in this chili. Try using pinto or cannellini beans instead of black or kidney beans. You can also add corn, zucchini, or carrots for extra flavor and texture. If you want more protein, add some cooked quinoa or lentils. These swaps keep the dish exciting and tasty! Want your chili milder? Just cut back on the chili powder. You can also add a little sugar to balance the heat. If you like it spicy, add jalapeños or cayenne pepper. A little goes a long way, so start with a small amount. You can always add more if needed! To make this chili gluten-free, use gluten-free vegetable broth. Most canned beans and tomatoes are gluten-free, but check the labels. If you need it nut-free, this recipe already fits that need. Just keep an eye on the toppings. Make sure any garnishes, like sour cream, are also dairy-free. You can follow the Full Recipe for all the details! To store leftover vegan sweet potato chili, let it cool first. Use an airtight container for best results. This keeps the chili fresh and flavorful. In the fridge, it lasts about 4 to 5 days. When you're ready to eat, just reheat it on the stove or in a microwave. You can freeze vegan chili for later. Use freezer-safe containers or bags. Leave some space at the top for expansion. When you want to enjoy it again, thaw it overnight in the fridge. For reheating, warm it on the stove over low heat. Stir often for even heating. You can also microwave it in short bursts, stirring in between. To make quick meals, prep a big batch of chili. Store it in single servings. This way, you can grab a portion when you need it. You can also use it in various meals. Try it over rice, in tacos, or as a soup base. The possibilities are endless! For more ideas, check the Full Recipe. Vegan sweet potato chili can last in the fridge for about 4 to 5 days. Store it in an airtight container. For longer storage, freeze it. It can stay fresh in the freezer for up to 3 months. Just thaw it overnight in the fridge before reheating. Yes, you can use fresh tomatoes! If you use fresh tomatoes, chop about 4 medium-sized ones. Make sure to remove the seeds and excess liquid for a thicker chili. Add them with the broth and beans. This will bring a fresh taste to your chili. You can serve your chili with rice or quinoa for a hearty meal. Cornbread or tortilla chips make great sides too. Top your chili with fresh cilantro, avocado, or vegan sour cream. These toppings add flavor and texture to every bite. If your chili is too thin, there are easy ways to thicken it. You can mash some of the sweet potatoes with a fork. This will give your chili a creamier texture. Another option is to let it simmer longer without the lid. This will reduce the liquid and make it thicker. You can create a delicious vegan sweet potato chili using simple and fresh ingredients. We explored step-by-step instructions, tips to enhance flavor, and common mistakes to avoid. By trying variations and following storage tips, you can enjoy this dish multiple times. Remember, small tweaks can lead to big flavor changes. Enjoy your cooking journey and share this tasty chili with friends and family! Their smiles will show how great it is.](https://tastymomrecipes.com/wp-content/uploads/2025/06/683db755-6a67-4fd9-a9fc-dd3b6679c324-250x250.webp)