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    Home » Food and Drink » Entrees » Sweet Potato Chili

    Sweet Potato Chili

    March 29, 2022 by Jenna Urben Leave a Comment

    Jump to Recipe Print Recipe

    This sweet potato chili recipe is easy to make, wholesome, and full of flavor! It comes together in one pot, in just under 1 hour. Best served with avocado slices, fresh cilantro, and fluffy cornbread!

    If you're looking for the ultimate cozy and comforting meatless weeknight meal, this recipe is for you!

    It's colorful, warming, vegan friendly, plus naturally dairy free and gluten free.

    I love how versatile chili recipes can be! You can toss in your favorite seasonal veggies or a couple cans of beans, stir in tomatoes and seasoning, and boom – dinner is served.

    Sweet Potato Chili Ingredients

    As always, feel free to adapt this stovetop chili recipe to satisfy your dietary needs!

    • Avocado oil
    • Onion
    • Sweet potato
    • Diced and crushed tomatoes
    • Chili beans
    • Black beans
    • Water
    • Homemade chili seasoning blend: Chili powder, cumin, paprika, garlic powder, salt, and pepper

    Dairy Free Chili Topping Ideas

    One of my favorite parts of chili (or soup, for that matter) are all the add-ons! Here are some tasty toppings for serving with chili.

    • Avocado
    • Cilantro
    • Jalapeno
    • Green onion
    • Cornbread
    • Tortilla chips
    • Red onion
    • Non dairy cheese
    • Plant based sour cream
    • Dairy free yogurt
    • Fresh lime juice

    How to Make Vegan Chili with Sweet Potato

    My vegan sweet potato and black bean chili couldn't be easier! I like meal prepping it at the beginning of the week and enjoying it throughout the week. Leftovers are pretty great for lunch too!

    Cook the vegetables

    Start by cooking the onion and sweet potato in a large pot over medium heat.

    Using cubed butternut squash instead is a great vegetarian alternative!

    Season and stir in the beans

    Add chili seasoning and stir in the chili beans and black beans.

    Stir in tomatoes and let simmer

    Finally, add the diced tomatoes and crushed tomatoes with water. Bring to a simmer uncovered.

    Cook for 25 minutes

    Let cook for about 25 minutes, or until thickened to your liking. Stir occasionally and serve warm.

    Storage Tips

    Here's a guide for storing, freezing, and reheating should you have leftover vegan sweet potato chili!

    • Refrigerator: Store leftover chili in an airtight container in the fridge for up to a week.
    • Freezer: To freeze, let chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw before reheating.
    • Reheat: Microwave in 60 second intervals, stirring between each round, until warm. Alternatively, heat in a saucepan, until warmed through.

    Want more comforting recipes?

    Try these quick and easy dairy free meals next:

    • Vegan Potato Soup
    • Pumpkin Soup with Coconut Milk
    • Creamy Vegan Penne alla Vodka
    • Dairy Free Enchiladas
    • Butternut Squash Mac and Cheese

    I hope you love this vegan chili recipe as much as we do! It's thick, hearty, and delicious served all year long!

    Sweet Potato Chili Recipe

    This sweet potato chili recipe is easy to make, wholesome, and full of flavor! It comes together in one pot, in just under 1 hour.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Course
    Servings 6 servings

    Ingredients
      

    • 1 tablespoon avocado oil
    • 1 small onion diced
    • 2 medium sweet potatoes chopped
    • 1 tablespoon chili powder
    • ½ tablespoon cumin
    • ½ tablespoon paprika
    • ½ tablespoon garlic powder
    • 2 (10-ounce) cans diced & crushed tomatoes
    • 1 (15-ounce) can chili beans rinsed and drained
    • 1 (15-ounce) can black beans rinsed and drained
    • 1 ½ cups water
    • Salt and pepper to taste
    Prevent your screen from going dark while you're cooking!

    Instructions
     

    • Warm avocado oil in a large pot over medium heat and sauté the onion for 5 minutes, until translucent.
    • Add the sweet potato and cook for another 5 minutes.
    • Season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir in remaining ingredients then bring to a simmer.
    • Let cook, uncovered, for about 25 minutes, stirring occasionally.
    • Once thickened to desired consistency, taste and adjust seasonings, if needed. Serve warm!
    Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

    « Garlic Lemon Pasta
    Coconut Bliss Balls with Dates »

    About Jenna Urben

    Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

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    Welcome, I’m Jenna Urben! Here you’ll find hundreds of simple and seasonal dairy-free recipes to add variety to your daily meals and special occasions. More→

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