Easy Vegan Sweet Potato Chili Recipe for Cozy Nights

If you’re looking for a hearty, flavorful, and nourishing meal, this vegan sweet potato chili is the perfect recipe to add to your weekly menu.

Packed with tender sweet potatoes, protein-rich beans, and a blend of warming spices, this dish is both satisfying and healthy. Whether you’re new to plant-based cooking or a seasoned vegan, you’ll love how simple and budget-friendly this chili is to make.

It’s naturally gluten-free, meal-prep friendly, and ideal for busy weeknights or cozy weekends. Plus, it’s a great way to feed a crowd with wholesome ingredients everyone will enjoy.

Recipe Information

• Serves: 6-8 people
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Difficulty Level: Easy
• Meal Type: Main Course, Soup

Why You Will Absolutely Love This Vegan Sweet Potato Chili Recipe

The sweet potatoes add a subtle sweetness that perfectly balances the heat from the spices, creating this incredible depth of flavor that develops as it simmers. Unlike traditional chili that can sometimes feel heavy, this version feels nourishing and energizing. Plus, it’s incredibly versatile – I’ve served it at dinner parties where guests had no idea it was vegan, and it’s equally perfect for meal prep Sunday.

What really sets this recipe apart is how the sweet potatoes break down slightly during cooking, naturally thickening the chili and creating this luxurious, almost creamy texture without any dairy. It’s comfort food that actually makes you feel good after eating it.

Essential Equipment

• Large Dutch oven or heavy-bottomed pot (at least 5-quart capacity)
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Can opener
• Measuring cups and spoons
• Ladle
• Storage containers (for leftovers)

Other Delicious Recipes –

• Irresistible Huli Huli Chicken: Hawaiian BBQ Perfection at Home
• Creamy Greek Chicken Pasta: A Mediterranean Comfort Dish
• Southern-Style Smothered Chicken Breasts: Tender, Juicy & Flavor-Packed
• Fluffy Vegan Banana Muffins: A Guilt-Free Sweet Treat

Vegan Sweet Potato Chili Recipe

Ingredients

For the Base:

• 2 large sweet potatoes (about 2 lbs), peeled and diced into ¾-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste

Spices & Seasonings:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon chipotle chili powder (optional, for smokiness)
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper

Liquids & Beans:

• 1 can (28 oz) crushed tomatoes
• 3 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)

For Serving:

• Fresh cilantro, chopped
• Avocado slices
• Lime wedges
• Dairy-free sour cream (optional)
• Green onions, sliced

Instructions

1. Prep the vegetables: Heat olive oil in a large Dutch oven over medium heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and develop golden edges.
2. Build the flavor base: Add diced onion and bell pepper to the pot. Cook for 5-6 minutes until vegetables are softened. Stir in minced garlic and cook for another minute until fragrant.
3. Add tomato paste and spices: Push vegetables to one side of the pot and add tomato paste to the cleared space. Cook for 1-2 minutes, stirring constantly, until it darkens slightly. Then mix in all the spices (chili powder, cumin, paprika, oregano, chipotle powder, cayenne, salt, and pepper). Cook for 30 seconds until fragrant.
4. Add liquids: Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
5. Simmer and add beans: Reduce heat to low and let simmer for 20 minutes, stirring occasionally. Add all three types of beans and corn. Continue simmering for another 15-20 minutes until sweet potatoes are tender and chili has thickened.
6. Final seasoning: Taste and adjust seasonings as needed. Add more salt, pepper, or spices according to your preference.
7. Serve: Ladle into bowls and top with fresh cilantro, avocado slices, lime wedges, and any other desired toppings.

Chef’s Tips

• Make it ahead: This chili tastes even better the next day as flavors meld together. Store in refrigerator for up to 5 days.
• Texture preference: If you like chunkier chili, dice sweet potatoes larger. For a more uniform texture, dice them smaller.
• Heat level: Start with less cayenne and add more to taste. You can always add heat, but you can’t take it away.
• Freezer friendly: This chili freezes beautifully for up to 3 months. Thaw overnight in refrigerator before reheating.

Nutrition Information (Per Serving)

Nutritional values are approximate and based on 8 servings

Frequently Asked Questions

Final Thoughts

This hearty vegan sweet potato chili proves that plant-based meals can be every bit as satisfying and delicious as their traditional counterparts. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers comfort, nutrition, and incredible flavor in every bowl.