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

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!

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.
4.47 from 13 ratings
Leave a Review »
Pin Print

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!).