Spicy, smoky chipotle peppers balance the flavor of sweet potatoes in this hearty Sweet Potato Chipotle Plant-Based Chili. Make a big pot of this vegan soup to satisfy both meat-eaters and plant-lovers. This oil-free stew will become one of your favorite go-to winter recipes.
- Servings: 6
- Yield: about 10 cups
- Ready In: 30 minutes
Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker. Serve it with Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day party meal.
You’ll love this healthy, plant-based chili recipe! It is:
- Hearty and satisfying
- Has smoky, spicy heat
- Freezer-friendly
- Budget-friendly
- One-Pot Dinner
Chef Katie’s Healthy Cooking Tips for Hearty Sweet Potato Chipotle Plant-Based Chili:
Control the Spice: If you prefer more spice, add 1 jalapeno (minced) to the chili. Cook it when you sauté the onions and bell pepper.
Other Uses: This chili can be transformed for a variety of healthy dinners. Use as a topping over baked russet potatoes. Combine with cooked whole wheat macaroni for Chili Mac. Pour over baked tortilla chips for loaded nachos.
Dice sweet potatoes into large, bite-sized pieces. This size provides hearty, satisfying flavor for replacing meat in plant-based soup, stew, and chili. 
Sweet potatoes add hearty texture to this plant-based chili. Their sweet flavor balances the smoky heat from chipotle pepper. 
Onion, green bell pepper, garlic, and chili powder are the basics for any chili recipe. Add variations with dried peppers like chipotle, ancho, or pasilla. 
Chipotle peppers are smoked, dried jalapeno peppers. For less heat, you can substitute with smoked paprika or smoked salt. For more heat, add more chipotle or a dash of cayenne. 
Red kidney beans add healthy fiber and plant-based protein to vegan soups, stews, and chili. 
This hearty, plant-based chili is perfect for chilly weather. Make a big pot on the weekend and freeze extras for meals throughout the week.
Sweet Potato Chipotle Plant-Based Chili
Spicy, smoky chipotle peppers balance the flavor of sweet potatoes in this hearty winter chili. Make a big pot of this vegan soup to satisfy both meat-eaters and plant-lovers. This healthy, oil-free stew will become one of your favorite go-to winter recipes.
Servings 6
Calories 120kcal
Equipment
- Soup Pot
Ingredients
- 1 onion diced
- 1 green bell pepper seeded and diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- ½ teaspoon chipotle powder
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 2 small sweet potatoes cut into bite-sized cubes
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can red kidney beans drained and rinsed
- 2 cups water
- Salt to taste
Instructions
- To make Sweet Potato Chipotle Plant-Based Chili: Heat a large pot over medium-high heat. No oil needed. Add the onion and bell pepper. Sauté until slightly browned, about 7-10 minutes, stirring often.
- Add the chili powder, cumin, and garlic. Cook another minute or two, until aromatic.
- Add the tomato paste and cook to lightly caramelize, 1-2 minutes. The tomato paste will darken as the sugars caramelize.
- Add the vinegar to deglaze the pan. Use your spoon to scrape up any bits on the bottom of the pan.
- Add the sweet potatoes, canned tomatoes, and enough water to cover everything, about 2 cups. Bring to a boil, cover, and simmer until sweet potatoes are tender, about 10 minutes. Add the beans during the last 5 minutes or so of cooking. This helps them retain some texture.
- Skim off any tomato “foam”. Taste to check seasoning.
- Serve with diced avocado, crumbled corn bread, or any other favorite topping
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 128 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 331 mg | 14 % |
| Potassium 511 mg | 15 % |
| Total Carbohydrate 25 g | 8 % |
| Dietary Fiber 7 g | 27 % |
| Sugars 7 g | |
| Protein 6 g | 11 % |
| Vitamin A | 324 % |
| Vitamin C | 41 % |
| Calcium | 28 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Shiloh Farms, Organic Petite Black Lentils, 16 Ounces
- McCormick Gourmet Organic Ground Cumin, 1.5 oz
- Frontier Co-op Organic Chili Powder Blend, 1 Pound Bulk Bag
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