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Close up Sweet Potato Chili garnished with vegan cheese

Sweet Potato Chili

The rich and hearty flavors of vegan Sweet Potato Chili are inspired by the spicy tastes of Southwestern cuisine. This comforting dish combines the sweetness of sweet potatoes with a kick of chili, beans, and a medley of spices. What a warm and comforting dinner that will satisfy everyone! Perfect for chilly days. Garnish with vegan shredded cheese, fresh cilantro, sour cream or creamy avocado for a finishing touch. This vegan chili ideal for any season.
Servings 5
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • 1 large onion, chopped
  • 1 large carrot, diced
  • 1 large zucchini, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 bell peppers, red, orange or yellow, diced
  • 2 medium sweet potatoes, peeled and diced
  • 2 14 oz. cans of diced tomatoes
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can kidney beans, drained and rinsed
  • 2 cups corn kernels (canned, fresh or frozen)
  • 3 1/2 cups vegetable broth
  • 3 tablespoons chili powder
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon ground cumin
  • 2 teaspoon smoked paprika (for smoky flavor)
  • 1/2 teaspoon ground chipotle chile
  • 1/8 teaspoon ground cinnamon (optional)
  • 1/8 teaapoon cayenne pepper
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1/2 cup vegan shredded cheese for garnish and serving (optional)
  • 1/4 cup fresh cilantro for garnish (optional)
  • chopped or sliced avocado for garnish or sour cream (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrot and sauté for about 2-3 minutes until it starts to soften.
  • Add the minced garlic and cook for another 30 seconds, or until fragrant.
  • Stir in the red and yellow bell peppers, diced sweet potatoes and zucchini. Cook for about 5-7 minutes, until the vegetables start to soften.
  • Add the drained and rinsed black beans, kidney beans, corn kernels, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne, ground chipotle pepper (if using), ground cinnamon, coconut aminos, lime juice, salt, and black pepper.
  • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for at least 20-25 minutes, or until the sweet potatoes are tender.
  • Taste and adjust the seasonings as needed. If you prefer a spicier chili, you can add more chili powder or red pepper flakes.
  • Serve hot, garnished with fresh cilantro and slices of avocado, if desired.