This vegan sweet potato chili is perfect for those chilly nights! Easy to make, top 8 free! Hints of sweet while completely savory, this chili will blow you away.
When fall hits, it’s time for delicious and filling soups, stews, and chilis. We love a little hit of sweet mixed with all those delicious savory notes and that’s why this vegan sweet potato chili is perfect for the fall.
Now, I don’t know about you, but I love soups year round. So it’s nothing for me to make a delicious chili like this in the summer.
I usually just put it in a crockpot and plug in on our deck so it isn’t producing heat inside of our house during those super hot summer days.
But for the most people, we know that people are eating soups in the fall and winter.
This delicious vegan sweet potato chili is packed with a ton of flavor and so super filling.
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What Ingredients do you needs to make vegan sweet potato chili?
- Sweet potatoes
- Canned tomatoes
- Black beans
- Cannellini beans
- Kidney beans
- Green peppers
- Red onion
- Garlic
- Vegetable stock
- Chili powder
- Cumin
- Smoked paprika
- Cinnamon
- Dried oregano
- Cayenne pepper
- Cacao powder
- Bay leaves
- salt and pepper to taste
- Optional toppings: vegan sour cream, vegan shredded cheese, avocado, crackers, and/or bread
How do you make vegan sweet potato chili?
I always laugh when it’s time to write out recipes like this because they are so stinking easy.
Basically, you want to chop all your vegetables up and then throw everything into a crockpot. Give everything a good stir to combine and then put the lid on top.
Cook on low for 4 hours.
Serve with any optional toppings you may want to use.
Any leftovers can be stored In the fridge or freezer.
Can I prep this vegetarian sweet potato chili ahead of time?
Yes! You can make this completely and use within 5 days.
You can also make this, let it cool completely and then freeze it in a freezer safe container or bag for up to 3 months.
Can I make this a top 8 allergen free sweet potato chili?
This recipe, as it’s written is already free of the Top 8 Allergens.
What other vegan dinners should I try?
If you love this easy dairy free dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan):
These are the vegan soups/chilis we have:
And then these are other vegan dinners we think you’d like:
- Vegan Tomato, Spinach & Sausage Quinoa Bowls
- Vegan Instant Pot Tex-Mex Rice
- Dairy Free Taco Casserole
- Dairy Free Pizza
- Vegan Italian Meatballs
- Dairy Free Alfredo
- Easy Dairy Free Spinach & Walnut Pesto
Pin this vegan sweet potato chili for later:
Vegan Sweet Potato Chili
Ingredients
- 2 lbs sweet potatoes, cubed
- 2.5 cups vegetable stock
- 1 28oz can of crushed tomatoes
- 1 15oz can black beans, drained and rinsed
- 1 15oz can cannellini beans, drained and rinsed
- 1 15oz kidney beans, drained and rinsed
- 1 green pepper, diced
- 1 red onion, diced
- 5 cloves garlic, minced
- 2 tbsp chili powder
- 1/2 tbsp cacao powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- salt and pepper to taste
- 2 bay leaves
Optional Toppings
- vegan sour cream
- vegan shredded cheese
- avocado slices
- crackers or bread
Instructions
- Chop all the vegetables.
- Put everything into a crockpot.
- Stir to combine and then put the lid on top.
- Cook on low for 4 hours.
- Serve with any optional toppings.
- Any leftovers can be stored In the fridge or freezer.
Notes
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
ANGIE
Easy & delicious!
LarishaBernard
So happy to hear you enjoyed! Thanks for taking time to leave a review.
A
This recipe looks amazing. I have issues with acid so I try to avoid tomatoes. Would I be able to substitute the tomatoes for something else?
LarishaBernard
roasted red peppers + more veg stock