Fall is here and we’ve already been feeling the cooler temperatures. I’m going to show you how to make a hearty sweet potato chilli that will warm you from the inside-out.
Why We Love Chilli
We make chilli in our house often because of how simple it is to make and how many bowls it yields. This is a great dish to create for busy weeks or when you’re having people over for dinner. All you need to do is add all of the ingredients into your crockpot the night before or in the morning or alternatively, an Instapot for a quicker batch.
Sweet Potato Is The Star Of This Chilli
I love the addition of sweet potato to chilli. Not only is sweet potato full of fibre and deliciously sweet tasting; It’s rich in an antioxidant called beta carotene, which is very effective at raising blood levels of vitamin A, particularly in children. Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. In fact, sweet potatoes are one of the only vegetables that increase their levels of vitamins after cooking.
Top Your Chilli
I topped my Chilli with vegan sour cream, jalapeños, avocado, cilantro with a squirt of lime. Vegan cheese sauce on top would taste incredible too. What would you top your chilli with? I would love to see your photos. Tag me @SusanCooksVegan or send me a message.
Serve with a side of vegan corn bread This recipe yields 8 bowls and stores in the fridge for up to 5 days. Check out my recipe on how to make a vegan sour cream to top off your bowls!
More Recipes To Enjoy
If you enjoyed this recipe, you may want to try my recipe:
Black Bean & Sweet Potato Enchiladas.
Vegan Chilli Lime Cauliflower Tacos
Scroll below for a full list of ingredients and instructions for yummy Sweet Potato Chilli. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
Sweet Potato Chili
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Bowls
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 5 cups of vegetable broth (store bought or home-made)
- 2 cups black beans or 1 can
- 2 cups kidney beans or 1 can
- 2 cups pinto beans or 1 can
- 1 large 796ml can organic diced tomatoes
- 1 156ml can of organic tomato paste
- 1 onion diced
- 1 cup corn fresh or frozen
- 2 large sweet potatoes, peeled and diced
- 4 garlic cloves minced
- 1 tbsp chili powder
- 1tbsp cumin
- 1 tsp smoked paprika
- 2 tbsp oil (I used olive oil)
- Salt and pepper to taste
Instructions
- If using dried beans for the recipe soak them overnight. Boil them for about 10 minutes in the morning.
- Add oil to a large pot. Sautee onion on medium-high heat until translucent.
- Add spices to the onions to release the flavours. Do not burn.
- Add remaining ingredients.
- Reduce heat to low and simmer for about 2 hours covered stirring every once in a while.
- For the last 1/2 hour cook uncovered.
- Season again to taste
- Serve with vegan sour cream, sliced avocado, jalapeno and cilantro.
