Vegan Fall Harvest Chili
This simple vegan chili leans on pantry staples—beans, tomatoes, broth—and builds comfort with sweet potato and warming spice. It’s weeknight-easy, meal-prep friendly, and finishes beautifully with a well-seasoned, gently thickened broth.
Equipment
- Medium/large pot
- Cutting Board & Knife
- Can opener
- Measuring Cups & Spoons
- Wooden Spoon
Ingredients
Produce + Aromatics
- 1 onion diced
- 2 garlic cloves minced
- 1 sweet potato peeled and cubed
Canned + Pantry
- 1 can black beans drained and rinsed
- 1 can diced tomatoes
- 2 cups vegetable broth
Spices + Seasoning
- 1 tsp chili powder
- ½ tsp cinnamon
- Salt to taste
- Black pepper to taste
Instructions
Sauté the aromatics
- Add onion to a pot over medium heat and cook until softened, then stir in garlic until fragrant.
Add spices
- Stir in chili powder and cinnamon so they coat the onion and bloom briefly.
Build the chili
- Add sweet potato, black beans, diced tomatoes, and vegetable broth. Stir well.
Simmer until tender
- Bring to a gentle boil, reduce to a simmer, and cook until the sweet potato is fork-tender and the chili slightly thickens.
Season + serve
- Taste and season with salt and pepper until balanced, then serve hot.
Nutrition
Calories: 339kcalCarbohydrates: 71gProtein: 15gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 1043mgPotassium: 1325mgFiber: 18gSugar: 14gVitamin A: 17079IUVitamin C: 27mgCalcium: 158mgIron: 6mg
Tried this recipe?Let us know how it was!
