Smoky Sweet Potato Chili

Looking for a simple way to put economical, plant-powered meals on the table? No sweat! Give this super easy recipe for Smoky Sweet Potato Chili a try. It’s the perfect gluten free, vegetarian and vegan chili recipe for a comfort food meal, potluck or tailgate party. Use this sweet potato chili recipe to make an Instant Pot vegan chili or crockpot vegan chili recipe to make the cooking even easier. The leftovers are great the next day, too!

Featuring deep red kidney beans, hearty sweet potatoes, vibrant red tomato sauce, and flavorful herbs, this chili is really how you do plant-based eating at its best. I love to serve this chili with a crisp salad, some tender cornbread, and I’m all set. It’s also really good as the basis of a taco or tostada salad. You can even put this chili in a mason jar or thermos and tote it along to work for a healthy lunch that will keep you going all day long.

Smoky Sweet Potato Chili

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(16 votes, average: 4.69 out of 5)
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4.7 from 16 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 65 minutes (not including soaking time)
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This Smoky Sweet Potato Chili is the perfect gluten free, vegetarian and vegan chili recipe for a comfort food meal, potluck or tailgate party.

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Ingredients

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• 2 cups dried small red beans (e.g., anasazi or kidney)
• 4½ cups water, plus more for soaking
• 1 teaspoon vegetable broth base
• 1 (14.5-ounce) can fire-roasted diced tomatoes, with liquid
• 2 tablespoons tomato paste
• 1 medium yellow onion, diced
• 2 medium sweet potatoes, unpeeled, diced
• 3 celery stalks, diced
• 2 medium garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon liquid smoke (optional)

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Instructions

1. Cover the beans with water and soak overnight.
2. Drain the beans and add to a large pot with the 4½ cups of water and the broth base. Bring to a boil, covered, over medium-high heat, then reduce the heat to medium and simmer for 20 minutes.
3. Add the tomatoes, tomato paste, onion, sweet potatoes, celery, garlic, paprika, chili powder, cumin, and liquid smoke and stir well.
4. Cover and cook for an additional 40 to 45 minutes, stirring occasionally, until the sweet potatoes are tender yet firm and the beans are tender. Add water as needed to replace moisture lost to evaporation, although the consistency should be thick.

Notes

To prepare the dish in a slow cooker, place the soaked beans and the remaining ingredients into the container and cook for 4 to 5 hours on high or 8 to 10 hours on low.

Instant Pot Directions: For Steps 2-4, place ingredients in an Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.

Recipe from Plant-Powered for Life by Sharon Palmer, MSFS, RDN

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 167
• Sugar: 5 g
• Sodium: 134 mg
• Fat: 1 g
• Carbohydrates: 32 g
• Fiber: 11 g
• Protein: 10 g

For other plant-based soup, chili, and stew recipes, check out: 

Smoky Lentil Chili
French Wild Rice Vegetable Soup
Curried Yellow Lentil Stew
Red Lentil Stew with Root Vegetables
Tortilla Soup
Three Sisters Chili
Roasted Butternut Squash Soup with Hazelnuts
Vegetable Stone Soup

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