Vegan Chili with Sweet Potato

This vegan chili with sweet potato is so good you won’t miss the meat. Made with a mix of beans, tomatoes, vegetables, and spices, it’s healthy, affordable, and perfect for meal prep. I make a big batch and freeze portions for easy weeknight dinners.

The sweet potato adds natural sweetness and substance, while three types of chilli (fresh, chipotle, and flakes) build layers of flavour without overwhelming heat. This recipe works brilliantly in a slow cooker, pressure cooker, or on the stovetop, so you can use whatever method suits you best.

Why You’ll Love This Vegan Chili

This is proper comfort food that happens to be vegan. The combination of beans provides protein and makes the chili incredibly filling, while the sweet potato adds texture and a subtle sweetness that balances the spice. It’s versatile enough to serve over rice, spooned onto baked potatoes, or eaten on its own with plenty of toppings.

The recipe is also budget-friendly and uses mostly pantry staples. Once you’ve made it, you’ll understand why it’s become a regular in my meal rotation.

Best Toppings for Vegan Chili

This is where you can get creative. I like to set out a selection of toppings so everyone can build their own bowl. Good options include chopped avocado or guacamole, diced red onion and tomato, chopped fresh chilli or pickled jalapenos, grated cheese (if not keeping it vegan), corn chips, and fresh coriander.

Serving Suggestions

Serve over rice, spooned onto baked potatoes with grated cheddar, with warm corn bread, over baked sweet potatoes, or in tacos or burritos. The chili is substantial enough to eat on its own with just the toppings and some crusty bread.

Tips for the Best Vegan Chili

Don’t skip the step of sautéing the aromatics first. This builds flavour that you won’t get if you just throw everything into the slow cooker raw.

Use good-quality tinned tomatoes. They make a difference to the final flavour.

The chili tastes even better the next day after the flavours have had time to develop.

Adjust the heat to your preference. I’ve kept this on the mild side despite using three types of chilli, so add more if you want it spicier.

Slow Cooker vs Pressure Cooker vs Stovetop

All three methods work well. The slow cooker is great for set-and-forget cooking, the pressure cooker is fastest, and the stovetop gives you the most control. Choose whichever method fits your schedule and equipment.

For the slow cooker, cook on high for 2 hours, add the sweet potato, then cook for another 2 hours on high. Or cook on low for 8 hours, adding the sweet potato halfway through.

For the pressure cooker, add everything including the sweet potato at the start and cook for 15 minutes, then use slow release.

For stovetop, simmer for 45 minutes, add the sweet potato, and cook for another 30-45 minutes.

Frequently Asked Questions

Can I use different beans? Yes, any combination of tinned beans works. Kidney, black, pinto, butter, or cannellini beans all work well.

Can I make this ahead? Absolutely. The chili keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months.

What if I don’t have chipotle in adobo? Use 2 tablespoons pickled jalapeno plus 1 teaspoon smoked paprika as a substitute.

Can I add more vegetables? Yes, courgette, mushrooms, or extra peppers would all be good additions.

Vegan Chili with Sweet Potato Recipe

Hearty vegan chili loaded with beans, sweet potato, and vegetables. Perfect for meal prep and freezes beautifully.

Print Recipe

Prep Time:15 minutes mins

Ingredients

• 2 Tbsp olive oil
• 1 celery stalk finely chopped
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 small red or green chilli minced
• 2 garlic cloves crushed
• 1 tsp cumin
• 1 red pepper diced
• 1 yellow pepper diced
• 2 tsp oregano
• 2 tins beans kidney, butter, black, or cannellini, rinsed and drained
• 2 tins chopped peeled tomatoes
• 1-2 Tbsp chipotle in adobo sauce or 2 Tbsp pickled jalapeno plus 1 tsp smoked paprika
• 1 tsp dried chilli flakes optional
• Salt and pepper
• 1 large sweet potato cut into small to medium cubes (about 2 cups)
• Toppings: avocado chopped coriander, rice, corn chips

Instructions

Slow Cooker Method:

• Heat the olive oil in a large frying pan and sauté the celery, onion, and carrot until soft, about 4 minutes. Add the garlic, cumin, and chilli, then fry for another minute until aromatic.
• Transfer to a slow cooker pot along with all other ingredients except the sweet potato. Season well with salt and pepper.
• Cook on high for 2 hours, then add the sweet potatoes. Cook for another 2 hours on high. Alternatively, cook on low for 8 hours, adding the sweet potatoes halfway through.

Pressure Cooker Method:

• Heat the olive oil in your pressure cooker (if it has a sauté function) or in a separate pan. Sauté the celery, onion, and carrot until soft, about 4 minutes. Add the garlic, cumin, and chilli, then fry for another minute.
• Add all remaining ingredients including the sweet potato. Season well.
• Cook for 15 minutes at pressure, then use slow release.

Stovetop Method:

• Heat the olive oil in a large pot and sauté the celery, onion, and carrot until soft, about 4 minutes. Add the garlic, cumin, and chilli, then fry for another minute.
• Add all remaining ingredients except the sweet potato. Season well and bring to a simmer.
• Cook for 45 minutes, stirring occasionally, then add the sweet potato. Continue cooking for another 30-45 minutes until the sweet potato is tender and the chili has thickened.
• Serve with your choice of toppings.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days.

Freezing: This chili freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight.

Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the consistency.

Sweet potato: Use orange-fleshed sweet potato rather than white for better texture and flavour.

Heat level: This recipe is relatively mild. Add more chilli flakes or fresh chilli if you prefer more heat.

Servings: 6

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