Bet you’re wondering what type of secret ingredient could be included in this vegan sweet potato chili. It will take your chili from a measly second to first place at those family chili cook-offs.
Are you ready to find out what it is?
Our Favorite Chili Recipe
This vegan sweet potato chili is the best thing to bring to family gatherings or potlucks because you can whip up huge quantities with little-to-no effort. You’ll turn simple ingredients into something extra delicious.
Blending a few cups or mashing some of it in the pot makes it thicker without having to simmer for hours. So, you’ll achieve that all-day cooking texture and taste in under an hour.
There are three things you’ll especially love about this vegan chili recipe: taste (obviously), protein content, and the ability to create leftovers that keep for a long time.
We make batches of this chili to freeze and eat when we’re feeling lazy on a rainy day. But, we’re crazy and enjoy our chili on hot, sunny days too.
It’s that good. Especially when you add our secret ingredient.
We know you’ve had those chilis that taste so one-dimensional, like a standard 5/10 recipe. The ones you’ll eat, but you’re not over the moon about. So, what can be done to take your chili from good to great? Cocoa powder.
Ingredients for Vegan Sweet Potato Chili
This is one of our favorite recipes because of these ingredients:
- Cocoa powder: okay, maybe it’s not so secret, but we’ve been using this ingredient in our recipes for a long time to create a well-rounded, complex flavor. We don’t see it in too many chili recipes out there, but you should include it for these reasons: the bitter taste counteracts with the fat and balances the slight sweetness from the tomatoes and beans. You can thank us later.
- Sweet potatoes: these make an already hearty meal even more filling. When the potatoes start falling apart in the pot, it thickens everything up so nicely. They also add the perfect touch of sweetness to level out the spicy flavor.
- Red beans: wow, do these ever make a huge difference in a chili recipe. We usually see red kidney beans used in chili recipes, but if you can get your hands on red chili beans, it makes such a difference in our opinion. As we always mention, cooking them from dry in a pressure cooker will give you the best results.
- Lime: it wouldn’t be a chili recipe without some tang. We squeeze lime juice in at the end for a nice little zing and some extra vitamin C.
- Tofu: a lot of meat eaters out there might say chili isn’t complete without some ground beef. But, our baked vegan ground beef will create an equally meaty texture, while adding a ton of extra protein.
How to make Vegan Sweet Potato Chili
To start off, throw together our vegan ground beef recipe. Bake it while you’re prepping the rest of the chili. It’s ready in under 30 minutes.
Cook some quinoa in a rice cooker or pressure cooker to serve with the chili.
Sauté your onions and garlic to release the aromas, and then add in all the other chopped veggies and spices.
This includes your new secret ingredient.
Add in the tomatoes, veggie broth, and beans and put the lid on to simmer. Once all your vegetables have softened, this is when you’ll mix in the vegan ground beef to let it soak up the flavor and become extra chewy.
At this point, you can either blend a few cups of your chili or hand mash some in the pot to thicken it up. Lastly, squeeze in the lime juice to give your recipe some juicy flavor.
Serve it with quinoa, cilantro, cashew sour cream, coconut yogurt, or plant-based cheese shreds!
How to Store Sweet Potato Chili
This is one of those recipes that freezes extremely well. We like to portion out meal sizes, then thaw them one at a time whenever we’re ready.
This chili will keep in the freezer for 4-6 months, or in the fridge for 3-4 days.
Why You’ll Love This Recipe
Sweet potato chili is our go-to comfort meal that ticks all the boxes. It’s:
- Protein-filled
- Hearty
- Rich
- Chewy
- Sweet & Spicy
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
Other Recipes You May Enjoy
Vegan Sweet Potato Chili
Course: Lunch, DinnerCuisine: Mexican, AmericanDifficulty: Easy6
servings15
minutes40
minutes348
kcal$9.36
USD$1.56
USD55
minutesPrepare your taste buds for this vegan sweet potato chili. Loaded with protein, flavor, and hearty ingredients, it’s the perfect meal to serve up for your family.
Ingredients
- Quinoa
1 cup quinoa ($0.44 USD)
1 cup water ($0.00 USD)
- Chili
1 tbsp avocado oil, or any neutral oil ($0.19 USD)
1 medium red onion ($0.24 USD)
3 cloves garlic, minced ($0.12 USD)
1 bell pepper ($0.83 USD)
2 small carrots, sliced ($0.28 USD)
2 celery stalks, diced ($0.10 USD)
2 small sweet potatoes, cubed ($0.47 USD)
1 cup corn kernels ($0.16 USD)
4 cups vegetable broth ($0.99 USD)
1 28 fl. oz can diced tomatoes ($0.73 USD)
1 1/2 cups red chili beans, cooked ($0.43 USD)
1 1/2 cups black beans, cooked ($0.43 USD)
2 tbsp coconut sugar ($0.09 USD)
2 tbsp chilli powder ($0.06 USD)
1 tbsp cumin powder ($0.03 USD)
1 tbsp cocoa powder ($0.11 USD)
1/2 tbsp smoked paprika ($0.15 USD)
salt & pepper to taste ($0.02 USD)
2 tbsp lime juice ($0.24 USD)
1 recipe vegan ground beef ($3.18 USD)
- Garnishes optional
sliced green onions ($0.05 USD)
chopped cilantro ($0.02 USD)
Directions
- Cook the quinoa in a pressure cooker with 1 cup of water.
- Prepare the vegan ground beef and bake at 350 degrees F for 30 minutes, or until browned.
- In a large pot on medium, heat the avocado oil for 1 minute. Add in the chopped onion and garlic. Sauté for another 2-3 minutes until the onions are translucent. Add in the bell pepper, carrot, sweet potato, and celery. Stir to combine.
- Add the chili powder, cumin, smoked paprika, cocoa powder and coconut sugar. Cook until fragrant while stirring constantly, about 1-2 minutes.
- Add the diced tomatoes and their juices, black beans, red beans, vegetable broth, and corn. Stir to combine, and bring the mixture to a simmer. Cover and continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Once vegetables are softened, mash them by hand in the pot, or remove 2 cups and blend in a food processor or blender. Once blended, add chili back into the pot and stir.
- Mix in vegan ground beef and lime juice. Cook for another 2-3 minutes, adjusting seasonings as needed. Remove chili from heat and serve with any of the following: quinoa, green onions, cilantro, cashew cream, coconut yogurt, plant-based cheese shreds, or lime wedges.
Tips
- This chili also tastes great served with sourdough bread or rice!
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Nutrition Facts
6 servings per container
Serving Size1 servings
- Amount Per ServingCalories348
- % Daily Value *
- Total Fat
8.1g
13%
- Sodium 350mg 15%
- Potassium 570mg 17%
- Total Carbohydrate
54g
18%
- Dietary Fiber 10g 40%
- Protein 23g 46%
- Vitamin A 103%
- Vitamin C 91%
- Calcium 24%
- Iron 27%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Can this recipe be made without the tofu crumble?
Yes, this recipe can be made without the tofu crumble. You can opt for store-bought veggie grounds too.
Can this recipe be made with regular potatoes?
Yes, this recipe can be made with regular potatoes in place of the sweet potatoes. You can also use a mix of both!
I can’t find red chili beans. What else can I use?
If you can’t find red chili beans, pinto beans or red kidney beans work for this recipe too.
Do I have to cook the beans from dry?
No, you do not have to cook the beans from dry. You can use canned beans for this recipe. But, as we always say, freshly cooked beans taste better.
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