Vegan Sweet Potato Chili


Quick, easy cool-weather vegan chili.

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins
6 servings


  • 5 tablespoons vegetable broth

  • ½ cup chopped onion

  • 3 cloves garlic, minced

  • ½ jalapeno pepper, minced

  • 2 sweet potatoes, diced

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • ½ teaspoon smoked paprika

  • ½ teaspoon dried oregano

  • ½ teaspoon red pepper flakes

  • 1 ½ teaspoons tomato paste

  • 2 cups vegetable broth

  • 1 (28 ounce) can diced tomatoes

  • 2 cups drained and rinsed kidney beans


  1. Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.

  2. Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.

Editor's Note:

Please note the differences in ingredient amounts when using the magazine version of this recipe.

Nutrition Facts (per serving)

215 Calories
1g Fat
43g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 215
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Sodium 659mg 29%
Total Carbohydrate 43g 16%
Dietary Fiber 11g 40%
Total Sugars 9g
Protein 8g
Vitamin C 16mg 82%
Calcium 131mg 10%
Iron 6mg 34%
Potassium 604mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love