Last Updated on October 6, 2025 by Christin Gillespie

Creamy, comforting, and full of flavor, this Sweet Potato White Bean Chili is the ultimate cozy vegan meal for chilly nights. Made with hearty white beans, sweet potatoes, smoky spices, and cheesy nutritional yeast, this plant-based chili is perfect for meal prep and healthy eating. Easy to make and packed with nutrients, it’s a delicious vegan chili recipe you’ll want to enjoy again and again!

Creamy, comforting, and cheesy—this Sweet Potato White Bean Chili is all that and then some. And yes, I did say cheesy—that’s no typo! If you’re looking for a healthy vegan chili recipe that’s a little different, this one is perfect. Featuring white beans instead of the usual red or black beans, it offers a delicious twist on classic chili.

What really makes this plant-based chili stand out are the smoky spices combined with the cheesy flavor of nutritional yeast. These ingredients create a rich, satisfying bowl that’s packed with flavor and loaded with nourishing, wholesome ingredients. Plus, it’s gluten-free, easy to make, and perfect for cozy dinners or meal prep.

I seriously can’t wait for you to dig into this easy vegan chili recipe. Whether you’re new to plant-based cooking or a longtime fan, this chili is sure to become a favorite. Please let me know how much you love it in the comments—I always love hearing your feedback!

What Makes This Sweet Potato Chili So Irresistible

• Creamy & Cheesy (Without the Dairy): Nutritional yeast adds that savory, cheesy depth while keeping things totally plant-based.
• Hearty & Satisfying: Sweet potatoes and white beans give this chili a thick, filling texture that’ll keep you full and happy.
• One-Pot Wonder: Easy to cook and easy to clean up—perfect for busy nights or lazy weekends.
• Great for Meal Prep: This chili stores well and tastes even better the next day. Make a big batch and enjoy throughout the week.

Ingredients

• Organic White Beans: The heart of this white bean chili and a great source of plant-based protein and healthy fiber. I used organic cannellini beans, but great northern or navy beans work just as well. Use what you have on hand!
• Organic Sweet Potato: Adds natural sweetness, heartiness, and color. I keep the skin on for extra fiber (just give it a good scrub). I used garnet sweet potatoes, but any variety will do.
• Organic Onion: A chili essential for building flavor. I went with a medium yellow onion, but a white or red onion are solid substitutes.
• Organic Red & Green Bell Pepper: Boosts the nutritional profile and adds vibrant color to every bite. Feel free to use just one color if that’s what you’ve got.
• Organic Garlic: Fresh garlic is a must for rich, deep flavor—don’t swap it for garlic powder here!
• Organic Spices: Smoked paprika, ground cumin, sea salt, black pepper, and nutritional yeast bring that smoky, savory, and cheesy vibe to this plant-based chili.
• Organic Avocado Oil: My go-to for sautéing—neutral in flavor and perfect for high heat. No avocado oil? Just use a splash of spring water to keep it oil-free.
• Organic Cilantro: Adds a pop of freshness during cooking and makes a great topping too.
• Organic Avocado: A dreamy topping for this warm chili. Dice it, slice it, or mash it—chilled avocado on top adds a refreshing contrast to the heat.

How to Make

1. Sauté the Veggies. In a large pot, heat a splash of avocado oil or spring water over medium-high heat. Add the chopped onion, bell peppers, & minced garlic. Sauté for 5–7 minutes, stirring occasionally, until softened & fragrant.
2. Stir in the Additions. Add the spices, nutritional yeast, & a handful of chopped fresh cilantro. Cook for another 2–3 minutes to toast the spices & deepen the flavor. If the pot starts to dry out, add another small splash of spring water.
3. Add Remaining Ingredients. Stir in the chopped sweet potatoes, white beans, & spring water. Bring everything to a gentle boil while mixing well.
4. Simmer Until Tender. Reduce heat to medium-low. Let the chili simmer uncovered for about 20 minutes, stirring occasionally. You’ll know it’s ready when the sweet potatoes are fork-tender & the flavors have melded beautifully.
5. Blend for Creaminess. For a thicker, creamier texture, use an immersion blender to pulse the chili right in the pot 2–3 times. Or scoop out a few ladlefuls, blend in a high-speed blender until smooth, then pour it back in & stir well.
6. Serve. Ladle the chili into bowls & top with chilled avocado, extra fresh cilantro, or your favorite toppings. Enjoy!

Pro Tips for the Best Sweet Potato White Bean Chili

• Organic Beans: I used organic cannellini beans, but great northern or navy beans are just as tasty. Feel free to use whatever organic white beans you have in the pantry—this recipe is super flexible.
• Don’t Rush the Sauté: Let the onion, garlic, and bell peppers soften fully before moving on. This step is key for building depth and rich flavor—totally worth the extra few minutes.
• Blending the Chili (Highly Recommended!): Blending about ⅓ of the chili—either with an immersion blender or in a high-speed blender—adds the perfect amount of creaminess and heartiness. It thickens the base while keeping the chunkiness you love.
• Organic Spices: Want to turn up the heat? Add a dash of organic cayenne or organic chipotle pepper. Start small—about ¼ teaspoon goes a long way. Feeling bold? Swap out the green bell pepper for fresh organic jalapeños.
• Organic Toppings: Toppings make everything better! I love chilled diced avocado and a sprinkle of fresh cilantro. You could also add lime wedges, green onions, or homemade vegan sour cream—go with what you love.

Storing & Reheating

As mentioned above, this Sweet Potato White Bean Chili is the perfect healthy vegan recipe for leftovers & meal prep. It stores well, tastes even better the next day, and makes weeknight meals a total breeze!

Storing. Let the chili cool completely, then transfer it to an airtight glass container. Store in the fridge for up to 4 days. You can also freeze it for up to 2 months—just leave a little room at the top of the container for expansion.

Reheating. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat. Add a splash of water to loosen it up as it warms. Stir occasionally until heated through.

Wholesome Plant-Based Recipes You’ll Love

• Cheesy White Bean Buffalo Bowl with Jalapeño Ranch
• Sweet Potato & Black Bean Quinoa Chili
• Coconut Chickpea Curry
• Creamy Tuscan White Bean Skillet
• Vegan Broccoli Quinoa Mac & Cheese

Sharing Is Caring!

If you try this Sweet Potato White Bean Chili, I’d love to hear what you think! Leave a rating and review below—your feedback helps others and supports the blog. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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