Sweet Potato White Bean Chili

A Cozy Vegan Chili for Every Season

When the air turns crisp and the days get shorter, few meals satisfy like a warm bowl of chili. But not just any chili—this Sweet Potato White Bean Chili is a cozy, plant-based take on the classic that’s:

• ✅ Creamy and hearty

• ✅ Packed with fiber and plant-based protein

• ✅ Naturally vegan and gluten-free

• ✅ 100% alcohol-free, pork-free, and bacon-free

• ✅ Full of rich spices and comforting textures

Whether you’re looking for an easy weeknight dinner, a meal-prep winner, or just a new go-to vegan comfort food, this chili has everything you need. It’s nutritious enough to be called health food, yet indulgent enough to feel like a hug in a bowl.

Let’s dive into why this chili deserves a spot in your regular recipe rotation.

🛒 Ingredients for Sweet Potato White Bean Chili

This recipe relies on whole-food, pantry-friendly ingredients—perfect for when you want something nourishing without needing to run to a specialty store.

🥘 Main Ingredients:

• 2 tablespoons olive oil (or water for oil-free version)

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 jalapeño, seeded and finely chopped (optional for mild heat)

• 1 red bell pepper, diced

• 1 ½ teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• ½ teaspoon dried thyme or oregano

• Salt & pepper to taste

• 2 medium sweet potatoes, peeled and cut into ½-inch cubes

• 1 (15 oz) can white beans (cannellini or navy), drained and rinsed

• 1 (15 oz) can great northern beans, drained and rinsed

• 1 (14.5 oz) can diced tomatoes with juices

• 1 ½ cups low-sodium vegetable broth

• ½ cup unsweetened canned coconut milk (or any dairy-free milk)

• Juice of ½ lime (optional)

• Fresh cilantro, for garnish

🥑 Optional Toppings:

• Sliced avocado

• Vegan sour cream or cashew cream

• Lime wedges

• Pumpkin seeds

• Chopped scallions

• Crushed tortilla chips

🥣 How to Make Vegan Sweet Potato White Bean Chili

This chili is simple and rewarding. It’s mostly hands-off, requires only one pot, and comes together in under an hour.

🔪 Step 1: Sauté the Aromatics

In a large pot, heat olive oil over medium heat.
Add the diced onion and cook for 3–4 minutes until softened.
Add garlic, jalapeño, and bell pepper. Sauté for another 3 minutes, stirring frequently.

🌶️ Step 2: Add the Spices

Sprinkle in cumin, paprika, coriander, thyme (or oregano), salt, and pepper.
Stir to coat the vegetables, allowing the spices to toast for about 1 minute. This enhances their aroma and depth.

🍠 Step 3: Add Sweet Potatoes, Beans, and Tomatoes

Add the diced sweet potatoes, white beans, diced tomatoes (with juice), and vegetable broth. Stir to combine.

Bring the mixture to a gentle boil, then reduce heat to low and cover. Simmer for 20–25 minutes, or until sweet potatoes are tender.

🥥 Step 4: Stir in Coconut Milk

Once sweet potatoes are soft, stir in coconut milk. This gives the chili a creamy, silky texture while balancing the spice with richness.

Let it simmer uncovered for another 5–10 minutes until thickened to your desired consistency.

🍋 Step 5: Brighten and Garnish

Finish with a squeeze of lime juice for brightness.
Taste and adjust salt or spices as needed.

Ladle into bowls and top with avocado, cilantro, and any other favorite toppings.

💡 Why You’ll Love This Chili

🌿 Customization Tips & Substitutions

Chili is incredibly flexible! Here’s how to tweak it based on your needs:

Swap the Beans:

• Use chickpeas or black beans if you prefer

• Add lentils for even more protein

Add More Veggies:

• Diced zucchini

• Spinach or kale (add in last 5 minutes)

• Corn kernels

• Mushrooms

Make It Spicier:

• Add chipotle powder or hot sauce

• Include the seeds from the jalapeño

• Use a diced poblano or Anaheim pepper

Make It Creamier:

• Stir in 2 tablespoons of nut butter (like almond or cashew)

• Use more coconut milk or a bit of vegan cream cheese

Want More Heft?

• Serve over quinoa, brown rice, or bulgur

• Top with crushed tortilla chips for crunch

🧊 Storage & Meal Prep Tips

This chili is made for meal prep!

Refrigerator:

• Store in airtight containers for up to 5 days

• Great for grab-and-go lunches or weeknight dinners

Freezer:

• Let cool completely, then freeze in portions

• Keeps well for up to 3 months

• Thaw overnight in the fridge, then reheat on the stove or in the microwave

Reheating:

• Add a splash of broth if needed to loosen

• Warm slowly to preserve texture

✅ Nutrition Highlights (Per Serving – Approximate)

🧠 FAQ – Your Vegan Chili Questions Answered

❓ Can I make this oil-free?

Yes! Just sauté the onions and veggies in a few tablespoons of vegetable broth or water.

❓ Is this chili spicy?

It’s mild as written, with optional spice from jalapeño. Adjust to your taste with hot sauce or chili flakes.

❓ Can I make this in a slow cooker?

Yes! Here’s how:

• Add all ingredients except coconut milk and lime to the slow cooker

• Cook on low for 6–7 hours or high for 3–4 hours

• Stir in coconut milk at the end, and garnish before serving

❓ Can I make it in an Instant Pot?

Yes! Use the sauté function for aromatics, then pressure cook for 8 minutes on high. Quick release and stir in coconut milk.

❓ What kind of white beans work best?

• Cannellini beans are creamy and large

• Great northern beans are firm and mild

• Navy beans are small and tender
  All work well—mix and match if you’d like!

🥗 Serving Ideas: What Goes with This Chili?

• Cornbread or Corn Muffins

• Tortilla chips with guacamole or salsa

• Baked sweet potato topped with chili

• Side salad with citrus vinaigrette

• Brown rice or quinoa bowl base