Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
Healthy Vegan Sweet Potato Chili - Good Old Vegan

Healthy Vegan Sweet Potato Chili

Colder weather means cozy sweaters, nights by the fire, football tailgating, and movie nights at home. The perfect fall recipe for all of these activities?

This healthy and cozy vegan chili! It’s the comfort food to trump all comfort foods, and this veggie-packed bowl of cozy goodness is full of bold and vibrant flavors, three kinds of beans for tons of plant based protein, and a few secret ingredients to truly make the best, most flavorful chili ever.

Customizable to make it smoky or spicy if you like, or mild if you don’t. It’s even tastier with a dollop of vegan greek yogurt and a piece of gluten free vegan cornbread.

Healthy Vegan Sweet Potato Chili

A hearty and healthy vegan sweet potato chili loaded with vegetables, flavor, and three kinds of beans.

Course Dinner, Lunch, Soup

Cuisine Mexican-Inspired

Keyword Healthy Sweet Potato Chili, Vegan Sweet Potato Chili

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jackie

Equipment

Dutch Oven
Chef's Knife
Cutting Board

Ingredients

1 yellow onion chopped
4 cloves garlic minced
1 sweet potato cubed
3 celery stalks sliced
2 carrots sliced
2 red bell peppers chopped
2 TBSP hot chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp cinnamon
1 tsp salt and pepper
2 TBSP unsweetened raw cacao powder
28 oz canned diced tomatoes
1 C water or vegetable broth
1/4 C tomato paste
4 oz chipotle peppers in adobo sauce chopped, skip if you do not like smoky/spicy flavors
1 TBSP balsamic vinegar
1 TBSP soy sauce or liquid aminos
14 oz can kidney beans rinsed and drained
14 oz can pinto beans rinsed and drained
14 oz can black beans rinsed and drained
1 C yellow sweet corn
1 lime juiced
1 TBSP maple syrup
1 TBSP sriracha optional
2 C baby spinach roughly chopped
1/2 bunch cilantro chopped
1 C cherry tomatoes halved

To Serve

avocado sliced
vegan greek yogurt or sour cream
crispy chickpeas
fresh cilantro

Instructions

Heat 1 TBSP olive oil or water in a large Dutch oven over low heat. Add in onion and garlic and sauté until fragrant. Add in sweet potatoes, carrots, and celery and sauté for 5 minutes. Add in bell peppers and sauté for another 2-3 minutes.
Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.
Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.
Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice.
Serve hot topped with recommended toppings.