The hack for leveling up your crockpot chili? Bloom your spices first!
This simple trick, mixed with bold flavors and ingredients will give you this vegan sweet potato chili that you won’t be able to get enough.
This delicious vegan sweet potato chili is packed with a ton of flavor, nutrition, and protein and so super filling.
Why You’ll Love This Recipe
- Easy – Crockpot meals are my favorite because of how simple they are and this one is no exception. A few minutes of prep up front and then you just have to wait for it finish cooking itself!
- Protein – This one has 3 types of beans in it for added protein that’s simple!
- Versatile – You can swap the type of beans, the vegetables, or add-in even more things that you’d want (like corn!). This one is able to be switched and swapped easily.
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Ingredients for 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
Other vegan chilis to try
What to Serve With Vegan Chili
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Vegan Sweet Potato Chili
Ingredients
- 2 pounds sweet potatoes, cubed into 1" pieces (don't need to peel but you can)
- 2 ½ cups vegetable stock
- 28 ounces can of crushed tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 bell pepper diced (any color)
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 tablespoons chili powder
- ½ tablespoon cacao powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon salt, more or less to taste
- ½ teaspoon cayenne pepper, reduce or omit if sensitive to spice
- ½ teaspoon black pepper, more or less to taste
- 2 bay leaves
Optional Toppings
- vegan sour cream
- vegan shredded cheese
- avocado slices
- crackers or bread
Instructions
- Optional for Optimal Flavor: Preheat crockpot for 30-60 minutes. Drizzle in 2 tbsps of oil and then all the spices. Stir around and let warm until fragrant. Then, add all the other ingredients in and stir together well.
- Classic method: Add all the ingredients into crockpot and stir together well.
- Put the lid on top. Cook on low for 6 hours or high for 3 hours.
- Serve with any optional toppings and bread or cornbread. Any leftovers can be stored In the fridge for 5 day or freezer up to 3 months once cooled.
Notes
Nutrition
Did you make and love this recipe?
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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.
This recipe is already written to be Top 9 Allergen Free.
I botched up the recipe (left out the onions and peppers by accident). The next day, I sautéed the onions and peppers and added them to the pot. Either way, the chili is hearty and delicious.
Aww thank you so much for trying out the recipe! So happy to hear that you enjoyed the dish!
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?
roasted red peppers + more veg stock
Easy & delicious!
So happy to hear you enjoyed! Thanks for taking time to leave a review.