This meatless chili is warming and cozy with a spicy kick! It is rich in healthy ingredients like lentils, kidney beans, diced sweet potato, tomato, onion and my secret ingredient that you have to try: chocolate!
This speedy chili is perfect for whipping up for dinner on a busy weeknight. Just throw everything in a large pot and let the ingredients simmer while you run around the house or chill on the couch. In under 30 minutes, you will be all ready to serve up homemade, comfort food, one-pot-wonder, slow-cooked-tasting chili that will help you melt away any stresses from the day.
So hop in the kitchen and make yourself some of my Speedy Sweet Potato Chili!..
Healthy Bowl. This bowl includes: plant-based protein, iron, fiber, potassium, A, C and B vitamins and various minerals. I also add in a rich and unique secret ingredient: dark chocolate chips! (No seriously, this secret ingredient is a must add flavor builder! Those of you who have already tried adding cacao powder or chocolate to your chili know what I am talking about!)
Speedy Sweet Potato Chili
vegan, serves 4
1-2 tablespoon extra virgin olive oil
1 medium sweet potato, peeled/diced into large cubes
1 12oz. can cooked red kidney beans, drained/rinsed
1 12oz. can cooked lentils, drained/rinsed
1 6oz. can tomato paste, organic
2 tablespoon dark chocolate chips
2 tablespoon chili powder (use less if you like your chili mild)
3 cups vegetable broth
1 small onion, diced
1 red bell pepper, diced
salt + pepper to taste
1 bay leaf (optional)
optional: Add ¾ cup corn if desired (fresh corn in summer adds a seasonal tone)
garnish ideas: vegan sour cream or Vegenaise + sprig of cilantro or parsley + crushed peanuts
1 avocado, thinly sliced or diced (¼ of an avocado to each serving dish)
(optional: toss avocado in fresh lime juice)
notes:
* Add more or less veggie broth according to your thickness tastes
* For a cheezy accent, add in a scoop of nutritional yeast or to serve
* For ultra cocoa-y chili - add more chocolate chips or a tablespoon of cacao powder
* If you do not have lentils or kidney beans, you could sub with other varieties of beans like chickpeas or navy beans
* Adding grains is another way to pump up your vegan chili. Try kamut, quinoa, barley or basic brown rice
* This chili re-heats like a dream and delicious as leftovers
* Add more veggies like chopped celery, diced carrot, chopped kale or whole tomatoes
* Add a diced vegan sausage, crumbled tempeh, TVP or other high-protein ingredients if you want a "meatier" (vegan chili)
Directions:
1. Prep your ingredients: peel and dice your sweet potato. Dice your onion and pepper. Rinse your lentils and beans.
2. In a large pot, over high heat, add the olive oil. When hot, add in onion and peppers. Saute for a few minutes until onions become translucent.
3. Add in the sweet potato, bay leaf and veggie broth. Cover with lid and bring to a boil. Reduce heat to medium and simmer until broth is absorbed and sweet potatoes are tender.
4. Once sweet potatoes are cooked, add in the lentils, beans, chili powder, chocolate chips, tomato paste and optional corn. Simmer over medium until the flavors all melt together and the chili thickens. Reduce to lowest heat setting and allow to simmer until ready to serve. If your chili is quite thick, cover with lid to keep in moisture. If it still seems a bit thin and watery, simmer uncovered to thicken.
5. Taste test and add salt and pepper to taste.
6. Serve warm with avocado and other optional garnish like cilantro, vegenaise, crushed peanuts and more. I like my chili served with some vegenaise-slathered grain toast.
Da Black Goku says
My wife makes this and is a hit with the family. I love this site. Thank you.
Sarah Caszatt Sigsbee says
Just made it without the pepper, chocolate or lentils and I added a few small cubes of extra firm tofu while cooking. It was the best chili I think I have ever had the pleasure of eating 🙂
Bobbie {the vegan crew} says
Another amazing recipe. I've never added chocolate to anything savory before (I didn't have chocolate chips so I used powder) -- loved it! Thanks for the tip!
slywlf says
Now that we are better than half way through August, my Catskill nights are getting cooler (sob - already!) so this will be a welcome way to warm up tonight. I just have to get busy soaking & cooking my beans as I don't do cans - the non-BPA organic ones are too pricey and the others don't bear thinking about. Kinda takes away from the 30 minute speed initially, but I'll be making a big batch of beans and putting them in the freezer so next time it will be super easy 😉
smash207 says
Made this for lunch today. So yummy and fast! I used 2 T of unsweetened cocoa instead of chocolate chips and a dash of balsamic vinegar. I will definitely make it again. Thank you for the recipe!
RockMyVeganSocks says
Holy crap... I'm sitting on my couch drooling over this!
It sounds SO good. I love how it's so quick to throw together - a nice thing during the week =)
Kathy Patalsky says
Aw you make me actually miss college with that talk! Haha yes perfect study bowl
Kathy Patalsky says
It is! 🙂
Kathy Patalsky says
Thanks!
Kathy Patalsky says
For sure! Regular potatoes would work! You could even roast cubed potatoes on the oven and fold crispy taters in the chili. Yum!
Devon says
Hey! Is it possible to use regular potatoes for this recipe? Any tweaks you would make if it was possible?
Excel Companion Care says
Looks amazing, Really love your recipes.
Guest says
Looks amazing, Really love your recipes.
indiatopof says
Looks so good, i will definitely try it.
What should I eat for breakfas says
It looks so pretty that is a must to try.
Bobbie {the vegan crew} says
Oh my goodness, so many of my favorite things in one bowl! I am so intrigued by the secret ingredient, too!
Heather McClees says
This looks so good Kathy! Makes me wish I could tolerate beans better than I do!!:( I love the flavors you used though! I think I'll try using these same chili flavors in my next batch of bean-free veggie soup!:):):) Love it!<3
Katreece says
looks great, you really got me with the secret ingredient 🙂 can't wait to try, thank-you!
Lauren says
This is exactly the kind of food I like to eat in the fall when I'm in class and working all day. Thank you!
Kathy Patalsky says
Me tooooo. Everyone needs a comforting bowl like this on their go-to recipe list! 🙂
Kathy Patalsky says
Oh good! You will love it!
Kathy Patalsky says
🙂
Kathy Patalsky says
I adds a richness I love! And it doesn't even taste like chocolate, which is what might scare people off. Tomato and chocolate sounds scary, right? But it really is a must try for your chili! Just be sure to use dark chocolate. And if you don't have chocolate chips or bars, cocoa powder (unsweetened) is another way to add that hint of flavor!
Kathy Patalsky says
Hi Leore, there is actually sprint friendly button in the share this buttons. If you click to expand it you can get to the print friendly link and print with ease. Hope that helps!
Leore Kamen says
Thank you! I never noticed that before, definitely helps!
Leore Kamen says
Looks amazing.. I can't wait to try it! Really love your recipes but wish you had printer friendly versions for each recipe. Any chance you'll be doing this soon?
Christina says
Love the tiny bit of chocolate you added. Definitely a flavor that makes you go, "what is that?"
Jillienne @ ChasingRaspberries says
WHAT??? Dark chocolate in chili! Sounds amazing!
Lisa @ The Meaning of Me says
Um, chili with chocolate in it??? Sold.
Warm Vanilla Sugar says
This is definitely my kind of comfort! Yum!