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.
As always, feel free to adapt this stovetop chili recipe to satisfy your dietary needs!
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.
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!
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!
Add chili seasoning and stir in the chili beans and black beans.
Finally, add the diced tomatoes and crushed tomatoes with water. Bring to a simmer uncovered.
Let cook for about 25 minutes, or until thickened to your liking. Stir occasionally and serve warm.
Here's a guide for storing, freezing, and reheating should you have leftover vegan sweet potato chili!
Want more comforting recipes?
Try these quick and easy dairy free meals next:
I hope you love this vegan chili recipe as much as we do! It's thick, hearty, and delicious served all year long!