This cozy Plant-Based Sweet Potato Chili recipe is both nourishing and comforting. Loaded with vegetables and protein from a variety of legumes, this chili is naturally gluten-free, dairy-free, vegan, and nut-free.
The preparation of this recipe is simple and quick. Our Sweet Potato Chili comes together easily with canned tomatoes, chilis, and beans. Plus, the addition of veggies like onions, garlic, red pepper, sweet potato, and a few basic spices to make this hearty recipe.
This one-pot meal can be made on the stove, in the Instant Pot, or slow cooker. Perfect for whatever cooking method you prefer! We love it alone or paired with a side salad topped with our Whole30 Plant-Based Ranch Dressing.
How much protein?
A common question we get from Whole30 Plant-Based participants is how much protein they should eat at each meal. We recommend aiming for a minimum of 15 grams of protein from one or more protein sources over the course of four meals to prioritize your protein needs. You can learn more about protein on a Plant-Based Whole30 here.
Our Plant-Based Sweet Potato Chili uses four cans of beans, totaling 98 grams of protein. When serving 6, each serving will have 16 grams of protein.
A texture hack
To give this dish the thick chili texture, don’t skip the last blending step! Without it, this is more of a brothy bean soup. Blending a portion of the soup gives it a nice thick chili texture.
Can I freeze it?
Yes, this Plant-Based Sweet Potato Chili freezes wonderfully! It’s perfect for meal prep or a make-ahead meal. We love storing it in individual lidded glass containers that are easy to reheat.
Substitutions
- You can use 1 cup jarred red peppers instead of the freshly chopped red bell pepper.
- Swap out 4 15oz cans of whatever beans you prefer! Navy, kidney, white, or great northern beans. We like the variety of using at least two different kinds.
Plant-Based Sweet Potato Chili
Ingredients
- 2 tbsp olive or avocado oil
- 1 large yellow onion diced
- 5 cloves garlic (or 2 tbsp minced garlic)
- 1 large red bell pepper chopped
- 1 (4) oz can diced green chilies
- 1 large sweet potato peeled and cut into 1/2” cubes (about 3 cups)
- 2 (28) oz cans fire-roasted diced tomatoes undrained
- 2 (15) oz cans pinto beans drained and rinsed
- 2 (15) oz black beans drained and rinsed
- 4 cups compatible vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp salt
- 1/2 tsp black pepper
Equipment
- 1 Instant Pot or Slow Cooker
Instructions
- HEAT oil over medium heat in a large soup pot on the stove or in an Instant Pot on Saute. Add onion, garlic, and red bell pepper. Cook until onion is translucent, about 5 minutes.
- STOVE: Add all other ingredients. Stir well. Cover and bring to a boil. Then reduce heat to medium and cook covered for 25-30 minutes or until sweet potatoes are tender.
- INSTANT POT: Add all other ingredients. Stir well. Seal and cook on manual mode (high heat) for 20 minutes. Manually release steam when done.
- CROCK POT: Transfer cooked veggies and all other ingredients to a large slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until sweet potatoes are tender.
- ALL METHODS: When done, blend 3 cups of the chili until smooth. Add back to the pot and stir well. This will give your chili a nice thick consistency.
- FREEZE: To freeze, store in a sealed container in the freezer for up to 3 months.
