Sweet Potata Chili

Gluten-free, Nut-free option, Soy-free option

This chili recipe is hearty, slightly sweet and perfect for serving at get-togethers, tailgates or holidays. We love it served with a dollop of Cashew Cream and a sprinkle of fresh parsley. Pair it with our Garlic Bread Grilled, tortilla chips or Kale Tahini Salad with Baked Tempeh.

Sweet Potato Chili is a comforting and flavorful vegan dish that combines the natural sweetness of sweet potatoes with a blend of spices and beans for a hearty and satisfying meal. This chili is not only delicious but also packed with nutrients, making it a great choice for a wholesome dinner option.

The recipe begins by sautéing onions, bell peppers, and garlic in a mix of aromatic spices like cumin, chili powder, and garlic powder. These spices infuse the dish with a rich, smoky flavor and a touch of heat. Diced sweet potatoes are added to the pot, along with diced tomatoes, tomato sauce, vegetable broth, and a hint of brown sugar for balance.

As the chili simmers on the stove, the sweet potatoes become tender and soak up the flavors of the spices and the tomato-based broth. The addition of pinto beans, great northern beans, and kidney beans provides protein and texture to the chili, making it a filling and nutritious option for both vegans and non-vegans.

To finish, a dollop of Cashew Cream or vegan sour cream adds a creamy contrast to the bold flavors of the chili, and a sprinkle of parsley on top adds a touch of freshness and color.

Sweet Potato Chili is not only a fantastic option for cozy evenings but also a versatile dish that can be customized with your favorite toppings, such as avocado, vegan cheese, or jalapeños, to suit your taste preferences. It’s a comforting and hearty vegan meal that will keep you warm and satisfied.

PREP TIME: 15 minutes

COOK TIME: about 25 minutes

YIELD: 8 servings

INGREDIENTS:

• 1 tbsp (15 ml) canola oil
• 1 medium-sized white onion, chopped (about 1 cup [160 g])
• 1 red bell pepper, chopped (about 1 cup [149 g])
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 1½ tbsp (12 g) ground cumin
• 2½ tbsp (21 g) chili powder
• 2 tsp (5 g) garlic powder
• 4 cups (568 g) peeled and diced sweet potato (diced small)
• 1 (28-oz [793-g]) can diced tomatoes
• 1 cup (240 ml) tomato sauce
• 2 cups (480 ml) vegetable broth
• 2 tbsp (27 g) packed light brown sugar
• 1 (16-oz [453-g]) can pinto beans, drained and rinsed
• 1 (16-oz [453-g]) can great northern beans, drained and rinsed
• 1 (16-oz [453-g]) can kidney beans, drained and rinsed
• 1 tsp dried parsley
• 2 tsp (12 g) salt
• ¼ tsp freshly ground black pepper

FOR TOPPING 

• Cashew Cream or vegan sour cream (nut-free and/or soy-free if needed)
• Dried or chopped fresh parsley

INSTRUCTIONS:

1. In a large stockpot, heat the oil over medium-low heat. Stir in the onion and bell pepper and cook, stirring often, for 5 to 7 minutes, or until the onion becomes translucent and the pepper is fork-tender.
2. Stir in the garlic, cumin, chili powder, and garlic powder. Cook for 30 seconds to 1 minute, or until the garlic is fragrant.
3. Increase the heat to high, stir in the sweet potato, diced tomatoes, tomato sauce, vegetable broth, and brown sugar, and bring to a boil.
4. Lower the heat to low, bringing the mixture to a simmer. Simmer, covered, for 20 minutes.
5. Stir in the pinto beans, great northern beans, and kidney beans, parsley, salt, and black pepper. Simmer, covered, for another 10 minutes, or until the sweet potato is fork-tender.
6. Serve hot, topped with Cashew Cream and parsley.