This one-pot vegan sweet potato chili combines quinoa, a mix of black and kidney beans, and plenty of vegetables for a quick, healthy, and comforting meal. It’s easy to make, full of flavor, and perfect for chilly nights.
When the air turns crisp and temperatures dip, there’s nothing better than a steaming bowl of chili. This vegan sweet potato chili is hearty, nourishing, and packed with plant-based protein thanks to quinoa and beans. Sweet potatoes add natural sweetness and a creamy texture that pairs beautifully with warming spices.
It’s a versatile recipe that works for game day, a cozy Sunday supper, or an easy weeknight dinner. The one-pot method keeps preparation simple and cleanup minimal.
Why You Will Love This Chili
- Simple and tidy – This is a true one-pot meal: vegetables, quinoa, and sweet potatoes cook together, making preparation and cleanup effortless.
- A subtle cinnamon note – A touch of cinnamon enhances the sweetness of the sweet potatoes and adds depth to the chili without overwhelming the savory spices.
- Plant-based protein – Quinoa plus beans deliver satisfying, plant-forward protein and fiber to keep you full and energized.
Ingredient Notes
- Beans – A combination of black beans and kidney beans gives great texture and flavor. Pinto or cannellini beans are fine substitutes.
- Quinoa – White quinoa cooks quickly and becomes tender in the pot. Tri-color quinoa works as well if you prefer a more rustic look.
- Tomatoes – Crushed tomatoes create a smooth base, but diced tomatoes are an acceptable swap if that’s what you have on hand.
Clean food tips:
– Choose an organic vegetable broth if possible and check labels for added sugar.
– Bell peppers are often on the “dirty dozen,” so picking organic peppers can reduce pesticide exposure.
– Use canned tomatoes that list only tomatoes (no added sugars or unnecessary additives) and canned beans with just beans and water for the cleanest pantry ingredients.
See the recipe card below for the full ingredient list and exact amounts.
Variations
- Smoky: Add 1 tsp smoked paprika for a deeper, smoky flavor.
- Spicy: Stir in a diced jalapeño with the vegetables or sprinkle red pepper flakes to taste.
- Extra veggies: Add thinly sliced carrots or chopped zucchini with the other vegetables. Stir in kale near the end so it wilts without overcooking.
- Grain-free: Omit the quinoa and reduce the broth by ½ cup to maintain texture and consistency.
How to Make
- Chop the onion, bell pepper, garlic, and peel and cube the sweet potatoes.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Sauté the onion, pepper, and garlic until the vegetables begin to soften, about 8–10 minutes.
- Add chili powder, cumin, oregano, salt, and cinnamon to the pot and cook, stirring, for 1–2 minutes to bloom the spices.
- Pour in the vegetable broth, add the cubed sweet potatoes and quinoa. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the sweet potatoes are soft, about 10–15 minutes.
- Uncover and stir in the crushed tomatoes and drained beans. Simmer uncovered for 15–20 minutes so flavors meld and the chili thickens slightly.
- Taste and adjust seasonings. Serve warm with your favorite toppings.
Serving and Topping Suggestions
- Sides: Serve with warm bread, biscuits, or muffins for dipping and added comfort.
- Vegetable sides: Roasted vegetables like cauliflower, carrots, or asparagus make a nice accompaniment for added color and nutrients.
- Toppings: Try fresh cilantro, lime wedges, sliced avocado, shredded cheese, sour cream, or a dollop of plain yogurt (dairy or dairy-free) to finish bowls.
Expert Tips and Notes
This chili freezes very well. Make a double batch and store portions in the freezer for quick meals later.
If the chili becomes too thick, thin with additional broth or water a little at a time until you reach the desired consistency.
Let it simmer after it’s finished to allow flavors to deepen and meld together—this improves the final taste.
How to Store & Reheat
Refrigerator: Store cooled chili in an airtight container in the fridge for up to 5 days.
Reheat gently in the microwave in a covered, microwave-safe bowl or on the stovetop over low heat, stirring occasionally.
Freezer: Cool completely, then transfer to freezer-safe containers. Chili keeps well in the freezer for up to 3 months.
To use frozen chili, thaw overnight in the refrigerator before reheating, or reheat gently from thawed on the stovetop or in the microwave.
Recipe FAQs
Peeling is optional. I usually peel them, but the skins are edible and can be left on if you prefer.
There is roughly 12 grams of plant-based protein per serving, depending on specific brands and serving size.
While I haven’t tested this exact recipe in a slow cooker, it should adapt well. Combine the ingredients and cook on high for 4–5 hours or low for 7–8 hours, checking the quinoa and sweet potatoes for doneness. You may need to adjust liquid amounts for longer cooking.
More Vegan Recipes to Try
-
Vegan Mediterranean Buddha Bowls (w/ tahini dressing)
-
Vegan Stuffed Bell Peppers
-
Cold Wild Rice Salad with Dried Cranberries and Pecans
-
Vegan Fruit Tarts (no bake)
Vegan Sweet Potato Chili
Equipment
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1 large stock pot or Dutch oven
Ingredients
- 1 red onion, chopped
- 1 green pepper, chopped
- 4 cloves garlic, chopped
- 2 tbsp extra-virgin olive oil
- 3 tbsp chili powder
- 1 ½ tbsp cumin
- 2 tsp oregano
- ½ tsp fine sea salt
- ¾ tsp cinnamon
- 2 ½ cups vegetable broth (or water)
- 2 medium sweet potatoes, peeled and cut into ½” cubes (about 2 cups)
- ¾ cup dry quinoa (rinsed if needed)
- 3 cans crushed tomatoes
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
Instructions
- Add onion, green pepper, garlic, and olive oil to a large stock pot or Dutch oven. Cook over medium heat until onions and peppers begin to soften, about 10 minutes. Stir occasionally.
- Add chili powder, cumin, oregano, salt, and cinnamon. Cook, stirring, for 1–2 minutes to bloom the spices.
- Pour in the broth, then add the sweet potatoes and quinoa. Bring to a boil, reduce heat to medium-low, cover, and simmer until quinoa is tender and sweet potatoes are cooked through, about 10–15 minutes.
- Remove the lid and stir in the crushed tomatoes and drained beans. Simmer uncovered for 15–20 minutes so the flavors meld. Adjust seasoning as needed.
- Serve warm with desired toppings such as avocado, cilantro, lime, or yogurt. Enjoy!
Notes
- Some quinoa needs rinsing—check the package and rinse if indicated before adding to the chili.
- If the chili is too thick, add a little extra broth or water to reach the preferred consistency.
- Simmering the chili for 15–20 minutes after adding tomatoes and beans helps the flavors meld. You can simmer longer if desired.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
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Carbohydrates: 59 g
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Protein: 12 g