My super sweet potato chili is flavorful, simple to make, and packed full of plant protein! The main reason I created this recipe was because back in college when I first went vegan, I only had the time and money to make one or two meals a week in between classes, rehearsal, filming, and auditions. Since I could only devote a small amount of energy to my vegan diet, I always made vast pots of hearty chilis, soups, and stews just like this dish! After 10+ years of making thousands of radical vegan recipes, I still come back to this healthy sweet potato chili for my go-to weekly lunch or dinner.

If you love this recipe, you may also want to try my Vegan Cheeseburger Stuffed Potatoes and Smashed Potatoes and Bean Tostadas!

COURSE: Main Course, Entree, Dinner, Lunch, Side Dish, Soup

CUISINE: Soul Food, American

NUTRITIONAL FACTS: (Per 2 Cups)

Calories 1340

Protein 50g
Dietary Fiber 35g

Why You Will Love this Vegan Sweet Potato Chili Superfood:

This was the first vegan recipe I ever made for my husband and let’s just say we’ve been that plant-based power couple ever since! Now I’m not saying this Chili will NOT make someone fall in love with you but I’m also saying that it’s the greatest chili ever known to this earth. Also, can you believe that this recipe takes less than 25 minutes to make? I already know that you are going to ADORE this dish so have a blast cooking up a quick and colorful creation my loves!

About The Ingredients:

Of course, the sweet potatoes are key when it comes to this recipe but the real star of this chili is the smoky seasoning and spice. If you do not have the exact beans or sweet potatoes available feel free to swap them out for chopped squash, carrots, pumpkin, zucchini, bell peppers, lentils, quinoa, or white potatoes. The most important part is that you add a multitude of color and plant proteins to this chili! Also, if you already have a fajita or taco seasoning laying around your kitchen you can use that premade seasoning plus extra smoked paprika to make the recipe even easier to cook!

Vegetable Broth

Vegetable broth is a great substitute for oil or vegan butter if you are keeping your food more whole-food plant-based. You can also use the aquafaba or the “bean water” if you are out of vegetable broth.

Diced Jalapeños

The diced jalapeño adds a subtle hint of heat so if you do not like spicy food at all you can skip this or swap it out with poblano/green bell peppers. No matter what, add some kind of green pepper or vegetable in the chili to keep it colorful!

Beans

Soak and cook your own beans in water with salt, pepper, chili powder, and chopped fresh cilantro for an even tastier homemade chili! If you use canned beans, try to purchase organic with no additives.

Can of Corn

Whenever I buy canned products I make sure that it is organic and does not have any extra sugar, salt, or additives. You can use roasted or boiled corn and remove the kernels with a large knife.

Maple Syrup

The maple syrup adds in the perfect bit of sweetness! To balance out the acidity that comes from the tomatoes and highlight the perfect potatoes, make sure to add in agave nectar, coconut sugar, or maple syrup to make this recipe sing.

Nutritional Yeast

Not only is it tasty and adds the best umami flavor, but nutritional yeast is also an excellent source of vitamins, minerals, and of course, protein! Just ¼ of a cup of nutritional yeast has:

8 grams (g) of protein
17.60 micrograms (mcg) of vitamin B-12
3 g of fiber
11.85 milligrams (mg) of thiamine, or vitamin B-1
9.70 mg of riboflavin, or vitamin B-2
5.90 mg of vitamin B-6

Hot Sauce

I like to add in most of my hot sauce at the very end of making this sweet potato chili. You can use whatever hot sauce you like and add in as much or as little as you desire. I used Cholula hot sauce for this chili recipe!

Vegan Cheese

Cheddar cheese goes best with this recipe but you can use whatever you have available for the creamy, ooey-gooey element of this meal.

My favorite vegan cheese brands are: Follow Your Heart, Miyokos, Good Planet Foods, or you can make your own cheese with soaked raw cashews, nutritional yeast, salt and pepper, a little bit of cumin, lemon juice, apple cider vinegar, and coconut cream.

Questions and Tips:

Can I make this in a crockpot or instant pot?

Yes! It’s easy to throw all of the ingredients of this recipe into a crockpot and not think about it. Make sure to only cook the sweet potatoes for 20 minutes max or else they will get too soft. Cook for 8 minutes if using high-pressure. I suggest setting a timer to cook the chili 30-40 minutes before you want to serve it and then let it remain on “keep warm” until it is time to eat.

Are the extra toppings necessary?

I am a very extra kind of person and my recipes reflect my next-level creativity. Even though the tasty toppings really take the whole dish to the next level, this sweet potato chili is still incredibly satisfying without the additions.

How long does this recipe last?

This chili will last 5-6 days in the refrigerator stored in a sealed container and 4-6 months in the freezer. I suggest that you make big batches of this vegan chili and freeze it for a rainy, hungry day!

What else can I serve with this chili?

What’s great about this Sweet Potato Chili recipe is that you can add it to tacos, nachos, burrito bowls, taquitos, tostadas, mac and cheese, stuffed bell peppers, and more so it’s easy to get creative.

Will non-vegans like this?

Heck yes! This recipe has the hearty, flavorful, and filling elements that everyone loves about classic chili and is packed full of plant protein to keep you full for a long time. If you are looking for a more “meaty” element add in cooked (and lightly processed in a food processor) lentils or sautéed Beyond Meat to give the chili a “ground-meat” like texture. This recipe will always convert non-vegans to eat more plant-based!

Vegan Sweet Potato Chili Superfood