This one-pot vegan sweet potato chili is made with quinoa, a mix of black and kidney beans, and lots of veggies. It’s quick and easy to make, healthy, delicious, and perfect for a cozy meal at home.
When the leaves change here in MN, and the temps drop below 60, I'm all about breaking out the soup and chili recipes! The warm and comforting vibes from a big bowl of chili is just what the soul needs this time of year.
This vegan sweet potato chili is hearty and full of plant-based protein. It is packed with flavor and good for you ingredients, like one of my favorite.... sweet potatoes! I also add in a pinch of cinnamon, which really elevates the flavor and pairs perfectly with the sweet potatoes.
Make for game day, soup Sunday, or an easy weeknight dinner! Also on rotation at my house during soup/chili season is my southwest chicken chili, chicken kale soup, chili stuffed sweet potatoes, or chicken cauliflower soup.
Why You Will Love This Chili
- Easy - One-pot is all you need to make this chili. The veggies, quinoa, and sweet potatoes all cook together in the same pot. Easy to make and even easier to clean up.
- Hint of Cinnamon - One of my favorite parts of this chili is the hint of cinnamon. The mild cinnamon flavor pairs perfectly with the sweet potatoes. If you've never had cinnamon in your chili, now is the time to try.
- Plant-based protein - While I'm not a vegan, I do enjoy a good plant-based meal that packs in the protein, like my vegan Mediterranean buddha bowls and high protein overnight oats.
- Beans - I like using a mix of black beans and kidney beans, but feel free to mix up the beans. Pinto beans would also be a good option.
- Quinoa - I use white quinoa, but tri-colored could also be used.
- Crushed tomatoes - The recipe as written calls for crushed tomatoes, but diced tomatoes also work.
Clean food tips:
-Because of the mix of vegetables, I recommend organic vegetable broth (also look to make sure it doesn't have any added sugars).
-Bell peppers have repeatedly been on the dirty dozen list, so I like using organic peppers.
-Lastly, if you can, use canned tomatoes that contain just tomatoes (for sure no added sugars). Bionaturae is a great brand! And canned beans that contain the beans and water (no chemical additives). Eden is a great brand.
A complete list of ingredients and amounts can be found in the recipe card below.
- If you like your chili smoky, try adding in 1 tsp. smoked paprika (more to taste).
- If you like your chili on the spicy side, throw in a diced jalapeño with the veggies, or add some red pepper flakes at the end.
- For more veggies, add in some thinly sliced carrots or chopped zucchini with the veggies. You could even add some kale at the very end (add at the end when simmering so it can wilt, but not overcook).
- For a grain-free chili, omit the quinoa and ½ cup of the broth.
How to Make
- Start by chopping the pepper, onion, garlic, and peeled sweet potatoes.
- Cook the pepper, onion, and garlic with some olive oil in a large stock pot for about 10 minutes, or until veggies begin to soften.
- Add the spices and herbs to the pot with the cooked veggies. Continue to cook over medium heat, stirring constantly, for about 2 minutes (this helps bring out the flavor of the spices).
- Add the broth, sweet potatoes, and quinoa to the pot. Bring to a boil and then turn to low heat, cover, and cook until sweet potatoes are soft and quinoa is cooked.
- Uncover and add the tomatoes and beans. Allow to simmer for a minimum of 15 minutes. Keep warm until ready to eat.
Serving and Topping Suggestions
- Sides: If you like bread, or a good baked good, with your chili, you could try these almond flour biscuits, apple oat muffins, or pumpkin chocolate chip bread.
- Veggies: For even more veggies, try these Roasted cauliflower steaks, air fryer carrots, or roasted asparagus on the side.
- Toppings: There are so many ways to top this chili! You can try some fresh cilantro, lime wedges, shredded cheese, avocado slices, fresh guacamole, sour cream (I like using Kite Hill unsweetened Greek yogurt to keep it dairy free).
Expert Tips and Notes
This chili recipe is great for freezing! I recommend doubling the batch so you can store some in the freezer for easy meals when you just don't feel like cooking.
If the chili is too thick for your liking, you can add some additional broth (or water) at the end to thin.
Allow chili to simmer after it's fully made. This allows the flavors to meld together.
How to Store & Reheat
Refrigerator: This vegan sweet potato chili will stay good in the fridge for about 5 days. Allow to cool and then place in an airtight container and store in the fridge.
To reheat from fridge, simply do so in the microwave in a microwave safe bowl (cover chili so it doesn't splatter), or you can reheat it on the stovetop over low heat.
Freezer: This chili freezes great and works perfectly if you'd like to double the batch and freeze some for later. After the chili cools, place in a freezer safe container. Chili will stay good in the freezer for up to 3 months.
To reheat from freezer, allow to thaw overnight in the fridge. Then reheat in the microwave in a a microwave safe bowl (covered) or reheat on the stovetop on low heat.
I peel the sweet potatoes before cutting, but there is no reason you couldn't keep the skin on if you'd like.
There are about 12 grams of plant-based protein per serving.
I haven't made this in a crock pot before, so I can't say for sure. But, given the fact that chili can be made in the crock pot, I don't see why you couldn't try. I would add all ingredients and cook on high for 4-5 hours or low for 7-8. If you do try, please let me know how it turns out.
More Vegan Recipes to Try
Vegan Sweet Potato Chili
- 1 large stock pot
- 1 red onion, chopped
- 1 green pepper, chopped
- 4 cloves garlic, chopped
- 2 tbsp. extra-virgin olive oil
- 3 tbsp. chili powder
- 1 ½ tbsp. cumin
- 2 tsp. oregano
- ½ tsp. fine sea salt
- ¾ tsp. cinnamon
- 2 ½ cups vegetable broth (or water)
- 2 medium sweet potatoes, peeled & cut into ½" cubes (about 2 cups)
- ¾ cup dry quinoa (rinsed if needed - see notes)
- 3 cans crushed tomatoes
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- Add onion, green pepper, garlic, and olive oil to a large stock pot or Dutch oven. Cook over medium heat, stirring occasionally, until onions and green peppers begin to soften (about 10 minutes). Add spices (chili powder, cumin, oregano, salt, and cinnamon) and cook for another 1-2 minutes, stirring constantly.
- Add the broth, chopped sweet potatoes, and quinoa. Bring broth to a boil and then reduce heat to medium low. Cover and cook until quinoa is soft and sweet potatoes are tender, about 10-15 minutes.
- Remove cover and add in the tomatoes and beans. Simmer for 15-20 minutes. Taste and add additional seasonings if desired.
- Serve warm with toppings of your choice, such as sliced avocado, cilantro, lime slices, sour cream, and/or shredded cheese.
- Some quinoa requires you to rinse it first. Check the package, and if needed, rinse before adding to the chili.
- If the chili is too thick for your liking, you can add some additional broth (or water) at the end to thin.
- I like the chili to simmer for 15-20 minutes to allow all the flavors to meld together, but you can continue to simmer for hours if needed until ready to eat.
- This chili will stay good in the fridge for up to 5 days or can be frozen for up to 3 months.