Warm Your Heart with This Comforting Sweet Potato Chili!

Welcome to my recipe for Vegan Sweet Potato Chili! If you’re a fan of warming, filling comfort food that’s also healthy and nourishing, then this recipe is perfect for you. Loaded with wholesome ingredients like sweet potato, zucchini, bell pepper, and spices like chili powder and ground cumin, this vegan chili is easy to make and packed with flavor.

Whether you’re a long-time vegan or simply looking to incorporate more plant-based meals into your diet, this chili recipe is sure to satisfy your taste buds and leave you feeling energized. Plus, it’s perfect for meal prep and leftovers – just store it in the refrigerator or freezer for an easy and nutritious meal on busy nights.

So what are you waiting for? Grab your slow cooker and let’s get cooking!

Why You’ll Love This Recipe

Vegan Sweet Potato Chili - Slow Cooker Version
Vegan Sweet Potato Chili – Slow Cooker Version

Are you in search of a delicious and hearty vegan dish that is both comforting and filling? Look no further than this Slow Cooker Vegan Sweet Potato Chili recipe.

This chili recipe is unique because it features the subtle sweetness of sweet potatoes paired with the protein-packed black beans and white beans, all combined with various diced vegetables like zucchini and fresh green beans. The blend of seasonings such as chili powder, ground cumin, curry powder, cocoa powder, cinnamon, and brown sugar adds a delightful depth of flavor that will leave your taste buds begging for more.

The best part? This vegan chili is made right in your slow cooker, meaning you can go about your day while your kitchen fills with the aromatic flavors of chili simmering away. This convenient cooking method saves time and effort while ensuring that the sweet potatoes become tender and delicious as they meld with the other ingredients.

Whether you’re a seasoned vegan or simply seeking alternative meatless comfort food options, this Slow Cooker Vegan Sweet Potato Chili recipe is sure to satisfy. It’s perfect for feeding a crowd or meal prepping for the week ahead. Trust us – this will be the best vegetarian chili recipe you’ve ever tasted!

Ingredient List

 A hearty bowl of vegan sweet potato chili, perfect for cooler days
A hearty bowl of vegan sweet potato chili, perfect for cooler days

Get your shopping list ready! These are the ingredients you will need to make a vegan sweet potato chili in a slow cooker:

  • 2 sweet potatoes, peeled and cubed
  • 1 zucchini, sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 cup fresh green beans, trimmed

Canned Goods:

  • 15 ounce can of black beans, rinsed and drained
  • 15 ounce can of white beans, rinsed and drained
  • 15 ounce can of diced tomatoes
  • 15 ounce can of tomato sauce


  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • Salt and pepper to taste

Other Ingredients:

  • ¼ cup brown sugar
  • ¼ cup red wine vinegar

The Recipe How-To

 A colorful mix of veggies and spices simmered to perfection
A colorful mix of veggies and spices simmered to perfection

Here’s how to make vegan sweet potato chili in the slow cooker. This recipe is easy to prepare and can be enjoyed for days. The combination of sweet potatoes, black beans, and quinoa makes for a hearty and filling dish that will satisfy your cravings for comfort food with a nutritious twist.


To make this vegan sweet potato chili recipe, you’ll need:

  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves of garlic, minced
  • 2 sweet potatoes, peeled and diced
  • 1 zucchini, chopped
  • 1 cup fresh green beans, trimmed and cut into bite-sized pieces
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 cup uncooked quinoa
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon curry powder
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon brown sugar
  • 4–6 cups vegetable broth (to preference)
  • 2 tablespoons red wine vinegar


  1. In a heated large skillet over medium-high heat, sauté onion with a tablespoon of vegetable broth until it becomes translucent for about four minutes.

  2. Add garlic, bell pepper, and cook until fragrant.

  3. Pour the onion-garlic-bell pepper mixture in the slow cooker.

  4. Add the remaining ingredients: canned tomato sauce, diced tomatoes with their juice, white and black beans (drained), chopped zucchini, green beans cut into pieces, cubed sweet potatoes, uncooked quinoa

  5. Pour enough vegetable broth into the slow cooker so that it covers all ingredients

  6. Sprinkle chili powder cumin, curry powder cocoa powder on top

  7. Stir thoroughly to ensure spices are evenly distributed

  8. Cook on high for approximately four hours or low for approximately six to eight hours or until vegetables are tender.

  9. Optional: add more salt to taste

  10. Serve hot with toppings of your choice such as cilantro or vegan sour cream if desired

This vegan sweet potato chili recipe stores well in an airtight container in the refrigerator for up to five days or freeze for longer shelf life. This one-pot stove top or Instant Pot version is an excellent alternative if you are short on time or do not have a slow cooker available.

Enjoy this amazing vegan chili recipe that promises not only warmth but also great health benefits!

Substitutions and Variations

 This slow cooker chili is full of flavor and completely plant-based
This slow cooker chili is full of flavor and completely plant-based

One of the great things about this vegan sweet potato chili recipe is that it is highly customizable to fit your tastes and dietary preferences. Here are some substitutions and variations to try:

– For a spicier chili, add more chili powder or cayenne pepper. Alternatively, for those who prefer milder flavors, consider reducing or omitting the chili powder altogether.

– Swap out the sweet potato for regular potato or butternut squash for a different flavor profile. You can also use a combination of both sweet potato and regular potato/squash.

– Add some quinoa to make it a heartier meal or swap out the white beans for kidney beans or black-eyed peas.

– If you prefer your chili with more vegetables, consider adding some fresh green beans or zucchini towards the end of cooking for some extra crunch.

– Make it in the Instant Pot instead of the slow cooker by sautéing the onions and garlic first in the pot, then adding in all of the ingredients and cooking on high pressure for 10 minutes.

– For those who don’t have a slow cooker or Instant Pot, you can still enjoy this recipe by cooking it on the stove in a large pot over low heat for 2 hours.

These are just some suggestions – feel free to experiment with other ingredient substitutions and variations to make this vegan sweet potato chili recipe truly your own!

Serving and Pairing

 Garnished with fresh cilantro, this chili is both beautiful and delicious
Garnished with fresh cilantro, this chili is both beautiful and delicious

This vegan sweet potato chili is a delicious meal on its own, but it can also be paired with some sides to create a truly filling and satisfying dinner experience. Try serving it alongside a green salad, crunchy tortilla chips, or freshly baked cornbread for the perfect meal.

When it comes to topping your sweet potato chili, the possibilities are endless. I recommend garnishing your chili with fresh cilantro leaves, diced avocado, or a dollop of vegan sour cream. A squeeze of lime juice can also add an extra layer of tanginess and freshness.

For a heartier meal, you can combine this sweet potato chili with some brown rice or quinoa. The nuttiness and texture of the quinoa work incredibly well with the sweetness of the potatoes and the spiciness of the chili. Alternatively, you can try stuffing the chili into a baked sweet potato for a more indulgent twist on this classic recipe.

If you’re planning to serve this vegan sweet potato chili at a party or gathering, consider setting up a toppings bar that guests can customize to their liking. Provide different kinds of hot sauces, jalapeño slices, crumbled vegan cheese, or sliced scallions so that every guest can tailor their bowl of chili to their personal preferences.

Overall, this vegan sweet potato chili is an incredibly versatile dish that pairs well with various sides and toppings. Whether you’re serving it as a hearty main course or as an accompaniment to other dishes, this recipe is sure to impress everyone at your table.

Make-Ahead, Storing and Reheating

 Even meat-eaters will love this savory and filling dish
Even meat-eaters will love this savory and filling dish

A big advantage of this vegan sweet potato chili recipe is its ability to be made ahead of time and stored for later. To make ahead, simply cook the chili according to the recipe instructions and then store it in an airtight container in your fridge or freezer.

When refrigerating the chili, it’s best to consume it within 3-4 days. You can also freeze the chili for up to 3 months. When you’re ready to enjoy it again, take it out of the freezer and let it thaw in the fridge overnight before reheating.

To reheat the sweet potato chili, you have a few options. If you have leftovers from earlier, simply put them in a pot on your stove and heat them up over a medium heat until hot. If you prefer reheating in a microwave, transfer the chili into a microwave-safe bowl and heat for 2-3 minutes on high power.

It’s worth noting that sometimes when you store chili overnight or longer, it may thicken as the ingredients absorb the liquid. In this case, you can add a bit of water or vegetable broth to thin it out before reheating.

This vegan sweet potato chili recipe is perfect for batch cooking, so you have some leftover meals or for meal prep for busy weeknights. It’s a great option if you’re looking to reduce food waste and incorporate more vegetables into your diet.

Tips for Perfect Results

 The aroma of cumin and paprika will fill your kitchen as this chili cooks
The aroma of cumin and paprika will fill your kitchen as this chili cooks

Preparing a perfect vegan sweet potato chili in a slow cooker is easy if you know some tips and tricks to enhance the flavors of this hearty dish. Here are my top tips that will help you achieve the best possible results with every batch of sweet potato chili that you make.

Firstly, the time you let your chili cook can make all the difference in terms of flavor. It is essential to cook it on low heat for 6-8 hours or on high heat for 3-4 hours. This allows the ingredients to blend and develop into a rich and flavorful stew that is both hearty and tasty. Additionally, try not to lift the lid on your slow cooker too often during cooking as this will lower the temperature and delay cooking time.

Secondly, season your chili correctly. To achieve an outstanding vegan sweet potato chili, use the perfect blend of spices such as ground cumin, curry powder, cinnamon, chili powder, sea salt, and pepper. Ensure that you measure out each seasoning to get the right balance of flavors between sweetness and spiciness.

Thirdly, ensure that your sweet potato chunks are cut into evenly sized pieces to cook evenly throughout. If they are too large, they may remain undercooked even after extended cooking periods or become mushy when overcooked. When preparing your vegetables such as green beans, zucchini, onion, and bell pepper ensure that they are also cut into similar-sized pieces.

Fourthly, you can add more texture to your chili by including brown sugar or red wine vinegar to bring a touch of slight tanginess or sweetness. For an added protein punch in this vegetarian meal, black beans or white beans should be added while lentils and quinoa are two excellent vegan alternatives that can be used instead of potatoes.

Lastly, giving your chili enough time to simmer or rest well after being cooked brings out all the delicious flavors that have been melded together. This resting period allows it to thicken naturally making it more palatable with great depth of flavors as the spices become well absorbed into all parts of this delicious meal.

In conclusion, these tips will help create a vegan sweet potato chili recipe worthy of serving up at family get-togethers or gatherings. So try these simple solutions today and discover how much better today’s dinner plans can be!

Bottom Line

In conclusion, this Vegan Sweet Potato Chili recipe is the perfect combination of healthy and flavorful. You can rest assured that all the ingredients are natural and plant-based, so you’re not only caring for your taste buds but also your body. Whether you’re cooking for yourself or a crowd, this chili recipe is versatile enough to meet various dietary needs and preferences.

The slow cooker version of this recipe will make your life easier while still achieving the same mouth-watering result. You’ll love how all the flavors combine together after 6-8 hours on a gentle simmer. Plus, it’s a great make-ahead option that you can store and reheat with ease.

By making small adjustments to the ingredients, you can create multiple variations of this chili recipe that will keep things interesting in the kitchen. If you’re feeling adventurous, try adding quinoa or even stuffed sweet potatoes to take your chili game to a whole new level.

Overall, this vegan sweet potato chili recipe is simply the best vegetarian chili recipe ever! Why not give it a try? Your taste buds will thank you, and your body will love it too!

Vegan Sweet Potato Chili - Slow Cooker Version

Vegan Sweet Potato Chili - Slow Cooker Version Recipe

Posting for ZWT 5 - I believe it originated from a WW book, but I found it online and tweaked the spices slightly. Easy Peasy!
No ratings yet
Prep Time 15 mins
Cook Time 5 hrs
Course Main Course
Cuisine Vegan
Calories 300.1 kcal


  • 1 medium onion, diced
  • 1 medium zucchini, halved lengthways and then sliced into pieces about 1/4-inch thick
  • 1 large sweet potato (chopped into bite sized pieces...use yam if you prefer)
  • 1 (15 ounce) can white beans (aka Great Northern beans)
  • 1 (14 ounce) can tomato sauce (a slightly smaller can or jar....ie 10oz is OK too)
  • 1 (15 ounce) can diced tomatoes
  • 2 tablespoons chili powder (can add about 1/2 tsp more if you like it really hot)
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/2 lb butternut squash, peeled and cut into 1-inch chunks
  • 1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon sea salt


  • Place all ingredients into crockpot, stir gently.
  • Cook about 5 hours on high or 8-10 on low.

Add Your Own Notes


Serving: 550gCalories: 300.1kcalCarbohydrates: 63.3gProtein: 13.8gFat: 2gSaturated Fat: 0.4gSodium: 923.7mgFiber: 14.4gSugar: 21.2g
Keyword Easy, Vegan
Tried this recipe?Let us know how it was!

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