This hearty homemade Vegetarian Chili with sweet potatoes and beans is perfectly seasoned with chili spices and easy to make on the stove top, the Instant pot or in the crock pot. This meatless vegetarian chili can be made vegan if the right toppings are chosen!
If you are looking for soul-satisfying and comforting chili recipes to make for dinner on a cold winter day, look no further! Try the absolute best creamy White Chicken Chili or my easy and quick Instant Pot Texas Chili.
Vegetarian Chili with Sweet Potatoes
This warming and thick easy vegetarian chili recipe loaded with tender vegetables and protein-rich beans is a great plant-based meal sure to satisfy even the carnivores in your family. I can guarantee no one will be missing the meat!
Why You Will Love This Recipe?
- This meatless chili is made with simple ingredients and pantry staples.
- This budget friendly recipe can be made on the stove top, the Instant Pot or the slow cooker.
- This is a nutritious, plant-based recipe that can be easily customized. Make it spicy, use a different veggie like butternut squash or switch up the beans! Black beans and sweet potato chili anyone?
- It keeps longer than any meat chili, freezes well and reheats well. A great vegetarian option for meal prep.
- Chili is the ultimate comfort food, feeds a crowd and is a great soup to serve for game nights and weekends.
- This crave-worthy soup is a full meal in a bowl. It can be made vegan, it’s gluten-free and meatless.
Vegetarian Chili Ingredients
- Sweet Potatoes: I prefer cutting the sweet potatoes on the smaller side, (no bigger than 1/2-inch), so they become tender quickly and I get sweet potatoes in every bite.
- Carrots: You can keep the carrots with the peels, if you prefer.
- Onions: I use yellow or brown onions but any type of onion will work.
- Beans: Beans add the perfect boost of plant-based protein! I use whatever type of canned beans in my pantry. Black beans and sweet potatoes are a classic combination. Kidney beans, white beans, and pinto beans are great delicious options.
- Tomatoes: I use canned diced tomatoes. Diced roasted tomatoes, diced tomatoes with chiles (like Rotel), and crushed tomatoes can be used also.
- Garlic: I use fresh garlic cloves and lots of it!! The amount used does not overpower the chili. Feel free to reduce the amount, but I suggest you use at least 5 garlic cloves.
- Broth or Water: Vegetable broth adds flavor unlike water but you can use either. I use it to thin out the chili and also when reheating leftovers.
- Balsamic Vinegar: Not used in all chilis, but definitely a must to balance out all the flavors.
- Spices: Chili powder, ground cumin, cayenne pepper and cocoa powder. Yes, unsweetened cocoa powder adds depths of flavor and is what makes this homemade vegetarian chili the best chili ever!!
- Oil: I use olive oil but any mild oil can be used.
- Sweetener – Optional: Brown sugar balances the acidity of the tomatoes and the vinegar. It also balances the bitterness of the cocoa powder. Add the sugar at the beginning when sautéing the vegetables. The sugar helps caramelize the veggies enhancing their flavor. If preferred, you can add honey or maple syrup. Any liquid sweetener should be added after the veggies are sautéed.
Chili Toppings
This easy vegetarian chili is meat-free, dairy free, gluten free and vegan as written. This plant-based chili can be kept as such if you choose the right toppings. Here is some delicious suggestions although some are not dairy or gluten free.
- Sliced avocado
- Pickled Jalapeños
- Shredded cheese (use vegan, if preferred)
- Sour cream or Greek yogurt (choose a vegan option, if preferred)
- Tortilla chips
- Chopped Cilantro and lime wedges.
How to Make the Best Vegetarian Chili from Scratch
- Sauté Veggies: In a large Dutch oven or heavy bottomed pot, heat the oil and add the onions, carrots, sweet potato, and sugar (if using). Sauté until veggies start to soften
- Add Aromatics and Spices: Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant.
- Add Rest of Ingredients: Stir in the canned tomatoes, the balsamic vinegar, drained beans, salt, broth (or water) and bring to a boil.
- Simmer: Turn the heat to low, cover the pot and simmer, stirring occasionally, for about 25-35 minutes or until the sweet potatoes are tender and the chili has thickened.
- Serve: Season to taste and serve with your desired toppings.
How To Make Vegetarian Chili in the Slow Cooker
- In a skillet over medium heat, sauté the onions, carrots and sweet potatoes. Add sugar, if using. Cook for about 5 minutes.
- Add garlic and spices and cook for about a minute. Transfer the mixture to the crockpot. Add the rest of the ingredients.
- Cover and cook on high for 3-4 hours or on low for 6 to 8 hours or until the vegetables are tender. Season to taste and serve.
How To Make Vegetarian Chili in the Instant Pot
- Turn on the sauté function of your pressure cooker. Heat the oil and add the onions, carrots, sweet potato, and sugar (if using). Sauté for 2-3 minutes.
- Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant.
- Add half of the broth and deglaze the pot by scraping the bottom with a wooden spoon.
- Stir in the remaining ingredients. Close the lid, seal the pot and cook on high pressure for 9 minutes. Release the pressure and open the pot. Season to taste and serve.
What Is the Best Secret Ingredient for Chili?
This easy sweet potato and bean chili is loaded with veggies and seasoned with the perfect blend of chili spices that include my secret ingredient, cocoa powder. Unsweetened cocoa powder adds richness and deepens the flavor of the dish making it brighter, more savory and perking up the flavor of the rest of the ingredients.
What is Vegetarian Chili Made Of?
This protein-rich plant-based vegetarian chili is made with sweet potatoes, carrots, onions, canned beans and spices.
What Beans Are Good for Chili
There are so many types of beans that are great for chilis. You can also use more than one type of bean to add a range of texture and flavor. Some of the most common beans used in chilis are kidney beans, black beans and pinto beans. I use canned beans as they always turn out perfect. Canned beans don’t over cook or undercook and rarely get busted or bloated.
How to Store and Reheat Chili
This vegetarian sweet potato and bean chili can be stored in an airtight container in the refrigerator for a week. Make sure it cools completely before storing it in the fridge.
This vegetarian chili can be reheated in the microwave or on the stove top over low heat. Add additional broth or water to thin out if needed.
Can you Freeze Vegetarian Chili
Yes, vegetarian chili freezes well and can be kept frozen for up to 3 months. Thaw overnight in the refrigerator and heat in the microwave or on the stove top over low heat. Toppings should not be stored in the freezer.
What to Serve with this Vegetarian Chili
This hearty chili is a nutritious and filling plant- based meal on its own. I love serving chili with crunchy tortilla chips or with a piece of cornbread for dipping.
If you are having a gathering, dinner party or for game night, I like serving my easy guacamole recipe, pico de gallo and queso fundido.
Recipe Variations and Additions
- Add fresh, frozen or canned corn to add color and crunch.
- Make it extra spicy by adding more cayenne pepper or add some smokiness and extra heat by adding chipotles in adobo sauce.
- Mix about a spoonful of masa harina with some broth or water and stir it after the vegetables have become tender. Simmer for 3-5 minutes. Masa adds delicious Tex-Mex flavor to the chili.
Sweet Potato Bean Chili Recipe Tips
- You can use any type of canned beans. My favorites are black beans, kidney beans and pinto beans.
- To balance the bitter flavor of unsweetened cocoa powder, I use light brown sugar. If preferred, you can add honey or maple syrup or any other liquid sweetener after sautéing the vegetables.
- The cocoa powder won’t make the chili taste like chocolate.
- You can substitute the diced tomatoes with canned fire roasted diced tomatoes, mild/medium tomatoes and green chiles or canned crushed tomatoes.
Vegetarian Chili Recipe with Sweet Potatoes and Beans
Ingredients
- 2 tablespoons olive oil or any mild oil like avocado, coconut, canola or vegetable oil
- 1 large onion, finely chopped
- 1 medium carrot, peeled and diced
- 1 large sweet potato, peeled and cut into small cubes (about 1/2-inch)
- 1 tablespoon brown sugar (optional but recommended ) see chef’s notes
- 8 garlic cloves, minced
- 1 1/2 tablespoons chili powder, or to taste
- 1 1/2 teaspoons ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 (15-ounces) can diced tomatoes, with their juices (see notes)
- 2 tablespoons balsamic vinegar
- 2 (15-ounces) cans kidney beans, black beans, pinto beans or a combination, drained
- 1-2 teaspoon salt, plus more to taste
- 1 cup vegetable broth or water, plus more if needed
- Chopped cilantro as garnish
Optional Toppings:
- Fresh Cilantro
- Sour Cream or Greek yogurt (vegan, if preferred)
- Shredded Cheese (vegan cheese, if preferred)
- Tortilla Chips
- Avocado slices
Instructions
- In a large Dutch oven or heavy bottomed pot, heat the oil over medium heat. Add the chopped onions, carrots, sweet potato, and sugar (if using) and cook, stirring occasionally, until the vegetables start to soften slightly, about 8 to 10 minutes.
- Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant.
- Stir in the canned tomatoes, the balsamic vinegar, beans, salt, water or broth and bring to a boil.
- Turn the heat to low, cover the pot and simmer, stirring occasionally, for about 25-35 minutes or until the sweet potatoes are tender and the chili has thickened.
- Season to taste and serve with preferred toppings.
Instant Pot/Pressure Cooker Instructions
- Turn on the sauté function of your pressure cooker. Heat the oil and add the onions, carrots, sweet potato, and sugar (if using). Sauté for 2-3 minutes.
- Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant. Add half of the broth and deglaze the pot by scraping the bottom with a wooden spoon.
- Stir in the remaining ingredients. Close the lid, seal the pot and cook on high pressure for 9 minutes. Release the pressure and open the pot. Season to taste and serve.
Crock Pot/ Slow Cooker Instructions
- In a skillet over medium heat, sauté the onions, carrots and sweet potatoes. Add sugar if using. Cook for about 5 minutes.
- Add garlic and spices and cook for about a minute. Transfer the mixture to the crockpot. Add the rest of the ingredients.
- Cover and cook on high for 3-4 hours or on low for 6 to 8 hours or until the vegetables are tender. Season to taste and serve.
Recipe Notes
- You can use any type of canned beans. My favorites are black beans, kidney beans
and pinto beans. - To balance the bitter flavor of unsweetened cocoa powder, I use light brown sugar. If preferred, you can add honey or maple syrup or any other liquid sweetener after sautéing the vegetables.
- You can substitute the diced tomatoes with canned fire roasted diced tomatoes,
mild/medium tomatoes and green chiles or canned crushed tomatoes. - Choose vegan toppings to make this recipe vegan.
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