Pinto Bean Sweet Potato Chili

This Pinto Bean Sweet Potato Chili is a healthy vegan recipe that is full of flavor & heartiness. It’s created with protein-rich pinto beans, chopped sweet potatoes, canned tomatoes, classic chili spices, & your favorite toppings. Enjoy this cozy creation for an easy weeknight meal or save for leftovers!

Created with healthy goodness to warm you up during the colder months, this Pinto Bean Sweet Potato Chili recipe is one that will be on repeat.

Even though this vegan chili recipe may not be what you’re used to, I like to think includes everything you could ever desire in one big bowl. The pinto beans amp up the protein, the sweet potatoes enhance the heartiness, the canned tomatoes add the juicy flavors, & the homemade chili spice blend ties it all together. 

Not only will it fill you up & make you feel so good, but it’s also super easy to make, created with healthy ingredients, as well as leftovers approved.

Why You’ll Love This Healthy Vegan Chili Recipe

• Quick & Easy: This healthy vegan chili recipe comes together in about 30 minutes & requires one-pot.
• The Perfect Cozy Meal: A super hearty, filling, & delicious meal that everyone will love during the colder months. 
• Great for Leftovers: This Pinto Bean Sweet Potato Chili stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Onion: I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Spices: Chili powder, ground cumin, smoked paprika, dried oregano, chipotle chili powder, sea salt, & black pepper, are the spices used.
• Organic Pinto Beans: The beans are the staple for this chili and they’re full of healthy fats + plant-based protein.
• Organic Sweet Potato: The sweet potato can be peeled or cooked with the skin on. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. Oh and I used garnet sweet potato in case you’re curious.
• Organic Canned Tomatoes: The canned tomatoes, adds juiciness & extra texture. Diced or crushed both work.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of spring water or low-sodium vegetable broth while cooking the vegetables.
• Organic Toppings: Ripe avocado & fresh cilantro, are what I like to garnish with, but top with your favorites! 

How To Make

1. Sauté Onion & Garlic. In a large pot, heat the avocado oil on medium heat. Add the chopped onion & minced garlic. Sauté for 2 – 3 minutes. 
2. Stir in the Spices. Add in the spices & cook for 2 – 3 more minutes. If the pot is drying out, add a splash of spring water.
3. Add Remaining Ingredients. Add the chopped sweet potatoes, pinto beans, canned tomatoes, & broth or spring water. Bring to a light boil, string everything together. 
4. Cook. Reduce the heat to medium-low & let cook for 20 – 25 minutes uncovered, until the sweet potato is tender. 
5. Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of chili, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together. 
6. Serve. Serve as is or top it off with avocado, fresh cilantro, or whatever you like! Enjoy!

Tips for Making this Healthy Vegan Chili Recipe Perfectly

• Organic Beans: Pinto beans, red kidney beans, or black beans, pair deliciously with this vegan chili recipe.
• Organic Vegetables: Use your favorite type of onion – red, yellow, or white!
• Organic Canned Tomatoes: Diced or crushed both work.
• Blending Chili: Although this step is completely optional, I highly recommend it. Blending about a third of the chili takes it to the next level. It creates the perfect amount of thickness & heartiness!  
• Organic Toppings: Don’t forget them! I love chilled avocado & fresh cilantro!

Storing & Reheating

As mentioned above, this Pinto Bean Sweet Potato Chili is the perfect vegan recipe for healthy leftovers & meal prep! 

Fridge Storage. Transfer chili to an air-tight glass container & refrigerate for up to 4 days. 

Reheating. To reheat, transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Chili Recipes You’ll Love

• Vegan Butternut Squash & Pinto Bean Chili
• Black-Eyed Pea Sweet Potato Chili
• Black Bean & Butternut Squash Quinoa Chili
• Pinto Bean & Quinoa Pumpkin Chili
• Vegan Butternut Squash & Black Bean Chili

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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