bowl of vegan chili with spoon

Who doesn’t love chili??

A while back, I asked you all if you wanted a peek into the chili we make at home all of the time…and this is it!

In the cooler months, we have chili at least every couple of weeks. It’s simple – most of the work is chopping some onion and carrot – super flavourful and comforting. It comes together in about 30 minutes, so it’s perfect for a busy week. It seems like a lot of ingredients, until you realize that most of them are cans that just need opening!

This recipe feeds a crowd; I like to have enough for my family of four and then at least one day of leftovers for lunch. If you’re feeding 1 or 2, I encourage you to make the whole recipe and then immediately freeze half in so that you have a zero effort dinner (and lunch!) in a couple of weeks.

vegan black bean chili in pot with ladle and bowl

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I’m not a huge meal prep person, but I definitely embrace the ‘double cook’. If you’re going to cook (and if it will keep!), why not make more so you can enjoy a homemade meal with less effort?

This recipe includes a few of my secret ingredients. The first, is good old fashioned baked beans. This is an ingredient my hubs grew up eating and I was all judge-y about it until I realized that it makes chili extra delicious. The other two perhaps new-to-you ingredients are cocoa powder and cinnamon. There isn’t a lot, just enough to temper the acidity of the tomatoes so they mellow out into a richer, less sharp flavour.

I hope that you love it…if you try it, be sure to tag me on Instagram!

More filling plant-based soups and stews

bowl of vegan chili with spoon

Vegan Sweet Potato Black Bean Chili

This flavorful and comforting dish is a crowd pleaser with a few secret ingredients that keep you coming back for more.
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Ingredients

  • 3 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, scrubbed and diced
  • 4 cloves garlic, minced
  • 1-28 oz can no salt added diced tomatoes
  • 1-284 g bag frozen sweet potato, chopped into bite-sized pieces (or 2 heaping cups leftover sweet potato cubes)
  • 1-14 oz can no salt added black beans (or 1 1/2 cups (375ml) cooked beans)
  • 1-14 oz  can no salt added white cannelini beans (or 1 1/2 cups (375ml) cooked beans)
  • 1-14 oz can baked beans in tomato sauce
  • 1 1/2 cups frozen corn
  • 1 cup water
  • 2 tbsp chili powder
  • 2 tbsp pure maple syrup
  • 2 tsp ground cumin
  • 2 tsp pure cocoa powder
  • 1 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika (sweet or smoky)
  • 1/4 tsp ground cinnamon
  • Garnish (optional) diced avocado, chopped cilantro leaves, hot sauce

Instructions 

  • In a large pot, heat oil on medium high and add onion and carrot. Cook, stirring occasionally for 5-7 minutes until onion is soft and glossy.
  • Turn down to medium and add garlic, stirring for one minute so it doesn't burn
  • Next, add all the vegetables: tomatoes, sweet potato, beans, corn and water. Stir and add all of the seasonings: chili powder, maple syrup, cumin, cocoa, salt, onion powder, garlic powder, paprika and cinnamon.
  • Stir and then let the chili simmer for 10-15 minutes to let flavours blend (or longer, if you have time!).