There’s nothing quite like a warm bowl of chili when you’re craving comfort food—but this time, we’re skipping the meat and loading it up with hearty, plant-based goodness. This vegan sweet potato chili is cozy, flavorful, and packed with nourishing ingredients like black beans, kidney beans, fire-roasted tomatoes, and (of course) sweet potatoes.

It’s smoky, slightly sweet, and has just the right amount of spice. Perfect for weeknight dinners, make-ahead lunches, or those nights when you want something hearty but wholesome. Bonus: it all comes together in one pot!

Ingredients (Serves 6)

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) fire-roasted diced tomatoes
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon (optional, for warmth)
• Salt + pepper, to taste
• Juice of 1 lime
• Optional toppings: sliced avocado, chopped cilantro, jalapeño slices, vegan sour cream, tortilla chips

Recipe

1. Sauté the Base
   Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic and bell pepper, cooking for another 2 minutes.

2. Add Sweet Potatoes & Spices
   Toss in the diced sweet potatoes, chili powder, cumin, smoked paprika, and cinnamon. Stir well so the spices coat the veggies and become fragrant.

3. Build the Chili
   Add tomato paste, fire-roasted tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together and bring to a boil.

4. Simmer
   Reduce heat to low, cover, and let simmer for 25–30 minutes, or until the sweet potatoes are tender and the chili has thickened.

5. Finish with Lime
   Squeeze in fresh lime juice for brightness. Taste and adjust seasoning with salt and pepper.

6. Serve & Top
   Ladle into bowls and load up with your favorite toppings—creamy avocado, cilantro, crunchy tortilla chips, or a dollop of vegan sour cream.

This vegan sweet potato chili is hearty enough to satisfy everyone at the table, whether they’re plant-based or not. The sweetness of the potatoes balances beautifully with smoky spices and hearty beans, making it a complete meal on its own.

It also keeps well for leftovers—actually, it tastes even better the next day once the flavors meld together. Perfect for cozy nights in, meal prepping, or serving to friends for a casual dinner.

✨ Pro tip: Double the batch and freeze half. It’s the ultimate weeknight lifesaver when you need a quick, nourishing meal without the fuss.