Plant-Based Sweet Potato Chili

Two bowls of sweet potato chili sit one in front of the other. There are slices of sweet potatoes and a sprig of parsley in the background.

Plant-Based Sweet Potato Chili

This plant-based sweet potato chili is made in aa slow . You'll love the extra nutrition provided from this sweet potatoes black bean chili recipe.

Course Soup

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 30

Servings

Calories 99kcal

Author Marly McMillen

Ingredients

1 medium onion , peeled and chopped
2 cloves garlic , minced
1 tablespoon olive oil
2 medium sweet potatoes , washed and chopped (see note)
30 oz canned black beans
30 oz canned diced tomatoes
8 oz tomato sauce
1 cups vegetable broth
3 tablespoons chili seasoning (see note)
1 cup veggie crumbles
2 tablespoons nutritional yeast flakes , optional
salt and pepper to taste

Cups - Metric

Instructions

Place the chopped onions and minced garlic in a slow cooker and drizzle with olive oil. Stir to combine. Set temperature to high and cook for about 10 minutes. See note for stovetop instructions.
Turn heat to low and add the chopped sweet potatoes, beans, tomatoes, tomato sauce, vegetable broth, and chili seasoning. Cook for 6 to 8 hours.
About 30 minutes before serving, add the veggie crumbles and nutritional yeast flakes. Stir to combine. Add salt and pepper to taste.
Serve warm with vegan cornbread.

Notes

Chili seasoning — I prefer to use taco seasoning because it has a higher ratio of cumin. You can take the basic taco seasoning ingredients and add more chili powder to achieve a homemade chili seasoning that works for you.

Nutrition